Croque Madame Recipe

Warm the milk

Place the milk in a small saucepan and warm over low heat until just steaming (do not boil). Keep warm while you make the roux.

Make the roux

In a medium saucepan, melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and whisk constantly for 1 to 2 minutes until the raw flour smell is gone and the mixture is pale and bubbling but not browned.

Whisk in milk

Gradually add the warm milk to the roux in a slow, steady stream, whisking constantly to prevent lumps. Bring to a gentle simmer; the sauce will thicken in 3–5 minutes.

Season béchamel

Reduce heat to low and stir in 1/2 tsp Dijon mustard, 1/8 tsp grated nutmeg, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Simmer 1 minute more, taste and adjust seasoning. Keep sauce warm; if it thickens too much, whisk in up to 1–2 tbs warm milk to loosen.

Prep oven and bread

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly butter it. Lightly butter one side of each slice of the 8 slices of bread (use the 2 tbs softened butter). The buttered side will brown against the pan.

Build sandwiches

Place 4 slices buttered-side down on the prepared baking sheet. Top each with about 2 oz (approx. 1/2 cup) grated Gruyère, then layer 2 oz sliced ham on each, then another 2 oz (approx. 1/2 cup) grated Gruyère. Place the remaining 4 slices of bread on top, buttered side up.

Add béchamel and cheeses

Spoon a generous 2 to 3 tbs of the warm béchamel over the top slice of each sandwich, spreading to cover. Sprinkle each sandwich evenly with the remaining grated Gruyère (reserve about 1/4 cup) and then sprinkle the 1/4 cup finely grated Parmesan on top for extra browning.

Bake until golden

Bake in the preheated oven 8–12 minutes until the top is bubbling and golden. If you want extra browning, switch to broil for 1–2 minutes—watch closely to avoid burning.

Fry the eggs

While sandwiches bake, heat a medium nonstick skillet over medium-low heat and add 1 tbs unsalted butter. When butter foams, crack 4 large eggs into the pan (or fry in two batches). Cook until whites are set but yolks are still runny, about 3–4 minutes for sunny-side-up. Season each egg with a pinch (about 1/8 tsp) salt and 1/8 tsp black pepper. For slightly set yolks, cover pan for 30–60 seconds.

Assemble Croque Madame

When sandwiches are golden and cheesy, remove from oven. Place one fried egg on top of each sandwich. If desired, spoon a little extra warm béchamel around the egg. Serve immediately.

Garnish and serve

Optionally sprinkle a pinch of chopped fresh parsley or a light dusting of additional Parmesan. Serve hot with a simple green salad or fries.