Croque Madame Recipe

Make roux and cook milk

In a small saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk continuously for about 1–2 minutes until mixture is bubbling and slightly golden (this cooks the flour).

Add milk and season

Slowly pour in 1 cup room-temperature whole milk while whisking to avoid lumps. Continue whisking and bring the sauce to a gentle simmer. Cook 2–3 minutes until slightly thickened to coat the back of a spoon.

Finish sauce

Lower heat to low. Stir in 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon black pepper. Remove from heat and whisk in 3/4 cup finely grated Gruyère until melted and smooth. Taste and adjust seasoning. Keep warm; if it thickens too much, whisk in a tablespoon of warm milk to loosen.

Prepare bread

Preheat oven to 425°F (220°C). Lightly butter one side of each bread slice with softened butter (about 4 tablespoons total). Place buttered sides down on a work surface so the unbuttered sides will contact the béchamel and cheese.

Assemble sandwiches

Spoon a thin layer (about 1–2 tablespoons) of the warm béchamel onto the unbuttered side of 4 bread slices. Top each with 2 slices of ham, then sprinkle about 1/3 cup grated Gruyère (or place one slice of Emmental) over the ham. Spread another 1–2 tablespoons of béchamel on the unbuttered side of the remaining 4 bread slices and place them béchamel-side down to close sandwiches, buttered sides facing out.

Brown in skillet (optional)

Heat a large ovenproof skillet or griddle over medium heat and add 1 tablespoon butter. When butter foams, add sandwiches (two at a time if needed) and cook 1–2 minutes per side until golden brown; you are only browning the exterior. Transfer sandwiches to a rimmed baking sheet.

Top with béchamel and cheese

Spoon a generous layer (about 2–3 tablespoons) of béchamel over the top of each sandwich, spreading to cover the bread surface. Sprinkle the 1/2 cup grated Gruyère/Parmesan evenly over the béchamel.

Bake to melt and brown

Bake in the preheated 425°F (220°C) oven for 6–8 minutes until cheese is melted and starting to bubble. Switch to broil (grill) for 1–2 minutes, watching closely, until the topping is golden brown and slightly crisp.

Fry eggs

While sandwiches bake, heat 2 teaspoons butter or oil in a nonstick skillet over medium-low. Crack 4 eggs into the skillet (in batches if necessary). Cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up; cover the pan for a minute if whites need help setting. Season each egg lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper (divided).

Assemble Croque Madame

Remove sandwiches from oven. Place one fried egg on top of each sandwich. Sprinkle with chopped parsley if using. Serve immediately so the yolk runs into the sandwich when cut.