Croque Madame Recipe

Prepare croissant

Preheat a waffle iron to medium-high heat. Split each croissant lengthwise (like a sandwich) and gently press open to create flatter layers. Lightly brush the interiors and exteriors with the melted butter mixed with 1 tablespoon milk to add moisture and promote browning.

Working in batches if necessary, place one flattened croissant in the preheated waffle iron and close gently. Cook 2–3 minutes until golden and crisp but pliable (time depends on your iron). Remove and cool briefly on a rack. Repeat with remaining croissants. You should have 3 waffle-textured croissant halves (6 pieces) ready for layering.

Make roux & milk

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture is pale and slightly bubbly (do not brown).

Gradually whisk in 1 cup whole milk, smoothing lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens to a pourable but coat-your-spoon consistency (about 3–5 minutes).

Reduce heat to low, whisk in 1 teaspoon Dijon mustard, 1/8 teaspoon nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 1/2 cup grated Gruyère until melted and smooth. Keep warm; if it becomes too thick, whisk in up to 1–2 tablespoons milk to loosen.

Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper. On each croissant waffle half, assemble layers: spread a thin spoonful of béchamel, top with 1–2 slices ham folded to fit, then sprinkle 2–3 tablespoons Gruyère and a tablespoon of Emmental. Stack to create 2 layers per finished sandwich: bottom croissant half + ham + cheese + second croissant half + ham + cheese + top croissant half (reserve top half for final melting).

Place assembled stacks on the prepared sheet pan. Spoon remaining béchamel over the top croissant surface, spreading to cover exposed pastry. Sprinkle an additional 1–4 tablespoons of grated Gruyère over each stack so it will brown in the oven.

Bake in the preheated oven for 8–12 minutes, until the cheese is melted, sauce is bubbly and tops are golden. If you want more color, switch to broil for 1–2 minutes, watching carefully to prevent burning.

While the Croque Madames bake, heat a nonstick skillet over medium. Add 2 teaspoons butter and melt. Crack 4 eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Sprinkle each egg with a pinch of 1/4 tsp salt and 1/4 tsp black pepper divided among eggs. For slightly set yolks, cover the pan for the last 30 seconds.

Alternatively, cook eggs to your preferred doneness (over-easy or poached). Keep warm and covered until sandwiches are ready.

Remove croque madames from the oven. Carefully place one fried egg on top of each croissant sandwich. Brush any exposed croissant edges with reserved 1 tablespoon butter for shine.

Garnish with a sprinkle of sliced chives. Serve immediately while hot so the yolk runs into the melted cheese and béchamel when pierced.