Croque Madame Recipe

Make the béchamel

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs flour and cook for 1–2 minutes, whisking constantly, until the raw flour scent is gone but the roux is still pale. Gradually whisk in 2 cups warm whole milk in a steady stream to avoid lumps. Continue whisking and bring to a gentle simmer; cook 3–4 minutes until thickened to a pourable, smooth sauce. Stir in 1 tsp Dijon mustard, 1 tsp grated nutmeg, ¾ tsp salt and ½ tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Assemble sandwiches

Lay out 4 slices sourdough. Spread about 1–2 tbs of béchamel on each slice. Top each with 2 slices ham and sprinkle about 1/2 cup grated gruyère over the ham. Spread a thin layer of béchamel on the remaining 4 slices of bread and place them on top, béchamel-side down, to form 4 sandwiches. Lightly butter the exterior faces of each sandwich with the 2 tbs reserved butter.

Grill sandwiches

Heat a large skillet or griddle over medium heat. Add sandwiches (work in batches if needed) and cook 3–4 minutes per side until bread is deep golden brown and cheese is melted inside. Press gently with a spatula while cooking to help the sandwich bind. Transfer grilled sandwiches to a baking sheet.

Top with extra béchamel and cheese

Preheat broiler (or oven to 475°F/245°C). Spoon about 2 tbs béchamel on top of each sandwich, then sprinkle remaining grated gruyère evenly across tops (reserve a little for serving). Place under the broiler 2–3 inches from heat for 1–3 minutes, watching closely, until the cheese is bubbling and lightly browned.

Fry eggs

While sandwiches are under the broiler, heat 1 tbs butter in a nonstick skillet over medium heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. If you prefer the whites fully set on top, cover the pan for 30–45 seconds. Season each egg with a pinch (about 1/8 tsp) salt and pepper. Slide eggs onto a plate and keep warm.

Top sandwiches

Remove sandwiches from broiler. Place one fried egg on top of each sandwich just before serving so the yolk can run into the sandwich when cut.

Par-cook potatoes (optional, faster)

Place diced potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and let steam-dry for a minute. (If skipping this step, cook a bit longer in the skillet and cover to soften.)

Sauté homefries

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and cook, undisturbed, 4–5 minutes to develop color. Stir and add ½ chopped onion. Continue to cook, turning occasionally, another 6–8 minutes until potatoes are golden and crisp. Stir in 1 tsp minced garlic, ½ tsp smoked paprika, 1 tsp thyme leaves (if using), ¾ tsp salt and ½ tsp pepper. Cook 1–2 minutes more to bloom the spices and soften onion. Taste and adjust seasoning. Keep warm until ready to plate.

Finish and serve

Divide homefries among four plates, place a croque madame on each, top with the fried egg, and garnish with a small extra sprinkle of grated gruyère or chopped parsley if desired.