Croque Madame Recipe

Make a roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. When it foams and stops sizzling, add 3 tbsp all-purpose flour. Stir constantly with a whisk for 1–2 minutes until the mixture is pale golden and loses the raw flour smell (do not brown).

Add milk gradually

Slowly whisk in 2 cups warm whole milk, a little at a time to avoid lumps. Once combined, bring the sauce to a gentle simmer while whisking constantly so it thickens smoothly (about 4–6 minutes).

Season and finish

When the béchamel is thick enough to coat the back of a spoon, remove from heat. Stir in 1 tsp kosher salt, 1 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasoning. Keep warm over very low heat, or set aside covered to prevent a skin from forming.

Prepare bread and assemble

Preheat the oven broiler to high and position an oven rack about 6 inches from the broiler. Lightly butter one side of each of the 8 bread slices with softened butter (about 2 tbsp total). On 4 unbuttered sides, spread about 1/4 tsp Dijon mustard per slice. On each of those slices arrange 2 slices of ham and a generous sprinkle (about 1/4 cup) of grated Gruyère. Top with the remaining bread slices, buttered side out.

Toast the sandwiches

Heat a large skillet or griddle over medium heat. Working in batches if necessary, place sandwiches buttered-side down on the skillet and cook until golden, pressing gently with a spatula, 2–3 minutes. Flip and toast the other side 2 minutes until golden and cheese begins to melt. Transfer sandwiches to a rimmed baking sheet.

Top with béchamel and cheese

Spoon a generous 2–3 tbsp of warm béchamel onto the top of each sandwich and spread evenly. Sprinkle additional Gruyère (about 2 tbsp per sandwich, total 1/2 cup) over the béchamel. Place the baking sheet under the broiler until the sauce bubbles and the cheese is melted and lightly browned, 2–4 minutes—watch carefully to avoid burning.

Optional finish

If desired, brush exposed crusts lightly with 1 tsp melted butter after broiling for extra shine. Remove sandwiches from the oven and let rest 1 minute before serving.

Fry eggs to order

While sandwiches are under the broiler, heat a large nonstick skillet over medium-low heat and add 2 tsp butter or neutral oil. Crack 4 large eggs into the skillet (work in batches if needed). Cook gently until whites are set but yolks remain runny, about 3–4 minutes for sunny-side-up. Season with 1/2 tsp salt and 1/4 tsp black pepper. For slightly set yolks, cover the pan for the last 30–60 seconds. Remove eggs carefully with a spatula.

Place one finished sandwich on each plate. Top each sandwich with a fried egg. Spoon any remaining béchamel over the egg if desired. Garnish with chopped fresh parsley (about 1 tbsp divided) and serve immediately while hot.