Sep 24 2026
Restaurants›Smith and River›Croque Madame Recipe

Croque Madame Recipe

Inspired by Smith and River
Time45m
Serves4

Black Forest Ham, Gruyère, Mornay, Fried Egg, Scallion Gremolata, Sourdough, Breakfast Potatoes

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Ingredients

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Main Ingredients

Mornay Sauce

Scallion Gremolata

Method

Preparation of Breakfast Potatoes

  1. 1

    Cook the Potatoes

    Boil the breakfast potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly, then cut into cubes.

  2. 2

    Sauté the Potatoes

    In a skillet, heat some oil over medium heat. Add the cubed potatoes, season with salt, and sauté until golden brown and crispy, about 10 minutes.

Mornay Sauce

  1. 3

    Make the Roux

    In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly.

  2. 4

    Add Milk

    Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 5 minutes.

  3. 5

    Season the Sauce

    Stir in the nutmeg, salt, pepper, and Parmesan cheese. Remove from heat and set aside.

Assembling the Croque Madame

  1. 6

    Prepare the Bread

    Toast the slices of sourdough bread until golden.

  2. 7

    Layer the Ingredients

    On two slices of toasted sourdough, layer the Black Forest ham, Gruyère cheese, and some Mornay sauce. Top with the remaining slices of bread.

  3. 8

    Cook the Sandwich

    In a skillet, melt a little butter over medium heat and grill the sandwiches until golden brown on both sides, about 3-4 minutes per side.

  4. 9

    Fry the Eggs

    In another skillet, fry the eggs to your desired doneness.

  5. 10

    Serve

    Top each sandwich with a fried egg and drizzle with more Mornay sauce. Garnish with scallion gremolata.

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