This Croque Madame Recipe is a classic French café sandwich made with ham, cheese, and creamy béchamel, topped with a perfectly cooked egg. Rich, comforting, and elegant, this easy croque madame recipe is perfect for brunch, lunch, or a cozy dinner at home.
Classic French cooking is my jam and I love it. For other amazing recipes, try our Deep Dish Quiche, Lobster Souffle or a divine Asparagus with Hollandaise Sauce.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
A Croque Madame is a classic French café sandwich. It is a rich, comforting, and an elegant meal. It is a ham-and-cheese sandwich with béchamel, topped with an egg. It’s essentially a Croque Monsieur but with an added egg on top.
Eggs are a nutritious source of the highest quality protein. They also pack a punch of vitamins and minerals. Best of all, they can make a simple dish droolworthy, like this awesome sandwich.
Eggs are a low-calorie, nutrient-dense food that supports muscle, brain, and overall health, therefore making them a smart choice for breakfast, brunch, or everyday meals.
Why I Love This Recipe
- Perfect sandwich for an egg on top
- Brings you to a bistro in Paris
- The best sandwich I have ever had
- Love bechamel to make it extra special
- Elevates a ham and cheese sandwich to another stratosphere
Helpful Items For This Recipe
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Caraway Non-Stick Ceramic Baking Sheet – Medium (15″ x 10″) – Cream
What Ingredients are in a Croque Madame?
So many sandwiches could be made better with a simple fried egg on top. The runny yolk is like a sauce on its own. Think how much better a simple grilled cheese would be with the addition of an egg.
Ingredients
For the Bechamel Sauce:
Butter and All-purpose flour and Whole milk – These are the basic ingredients to the bechamel or cream sauce.
Kosher salt and fresh ground pepper – to taste
Gruyere cheese – This needs to be freshly grated.
Dijon mustard – This adds a gorgeous tang to the sauce.
Worcestershire sauce – A little umami from this adds depth of flavor.
Nutmeg – I love nutmeg, and freshly grated is the best.
For the Sandwiches:
White sandwich bread – Get a good-quality white bread.
Butter – This needs to be softened so that it is spreadable.
Good quality Black Forest ham – Get the best ham you can afford. You need about 8 slices. More if you want to be more extravagant.
Gruyere or Emmental cheese – Again, this needs to be freshly grated. You need about 2 1/2 cups. Don’t be shy on the cheese.
Parmesan cheese – Again, freshly grated is a must.
Eggs – I use large-sized eggs.
How to Make a Croque Madame
To Make the Bechamel Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes. Gradually add the milk, stirring until the mixture is smooth and well mixed. Continue to cook, stirring often, until the sauce thickens slightly.
Season with Kosher salt and fresh ground pepper. Whisk in the grated cheese, mustard, Worcestershire sauce and nutmeg.
Remove from the heat and set aside while you prepare the sandwiches.
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set it aside.
Butter one side of all 8 slices of bread. Lay the bread slices out, butter side down, and spread a thin layer of the bechamel sauce on each slice, making sure that you spread it all the way to the edges of the bread. Place 4 slices of bread, butter side down and bechamel side up on the prepared baking sheet.
Top each slice of bread with a piece of ham and a sprinkling of grated gruyere and Parmesan cheese. Top with the other slice of bread, butter side up and bechamel side down.
Place the sandwiches in a hot skillet and cook until golden brown; flip and brown the other side. Remove to the prepared baking sheet. (work in batches if your skillet isn’t large enough to cook all 4 sandwiches at the same time)
Spread a thick layer of the bechamel sauce over the tops of each toasted sandwich, then sprinkle the remaining gruyere and Parmesan cheese on top.
Bake for 5 – 6 minutes, until the cheese is melted, then turn the oven on to broil and toast until the cheese on top is lightly golden brown, 1 – 2 minutes. (watch them closely so they don’t burn)
While the sandwiches are baking, grease the skillet and cook the 4 eggs for several minutes or until desired doneness. I like the eggs sunny-side up with the yolks a little runny.
Plate the sandwiches when they come out of the oven and top each with an egg.
Enjoy!
Recipe Pro Tips
Bread & Cheese Tips
- Use sturdy bread (brioche, pain de mie, or thick white bread), so it holds up to the sauce.
- Grate your own cheese — Gruyère or Emmental melt smoother than pre-shredded.
- Grill the bread first to prevent sogginess.
Béchamel Sauce Tips
- Keep béchamel thick but spreadable — too thin will soak the bread.
- Warm the sauce before assembling so it spreads evenly.
- A pinch of nutmeg or white pepper adds classic French flavor.
Ham Tips
- Use thin-sliced, good-quality ham (Black Forest, Parisian, or smoked).
- Avoid thick or chunky ham — it should layer, not overpower.
Egg Tips (The “Madame” Moment
- Fry the egg just before serving so the yolk stays runny.
- Medium-low heat = tender whites, jammy yolk.
- Slide the egg on top right before serving for the best presentation.
Pro-Level Touches
- Butter the outside of the bread for extra crispness.
- Finish with fresh chives or parsley for color and balance.
- Serve with a simple green salad or lightly dressed arugula.
WANT MORE GREAT EGG DISHES?
We are huge egg fans here and eat them for breakfast, lunch, dinner, and of course, desserts. Here are some of our favorites.
Croque Madame Recipe
Video
Ingredients
For the Bechamel Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- Kosher salt and fresh ground pepper to taste
- 1 cup Gruyere cheese grated
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp nutmeg
For the Sandwiches:
- 8 slices white sandwich bread
- 2 tbsp butter softened
- 5 oz. good quality Black Forest ham about 8 slices
- 6 oz Gruyere or Emmental cheese grated (about 2 1/2 cups)
- 1/4 cup Parmesan cheese grated
- 4 eggs
Instructions
To Make the Bechamel Sauce:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes. Gradually add the milk, stirring until the mixture is smooth and well mixed. Continue to cook, stirring often, until the sauce thickens slightly.
- Season with Kosher salt and fresh ground pepper. Whisk in the grated cheese, mustard, Worcestershire sauce and nutmeg.
- Remove from the heat and set aside while you prepare the sandwiches.
To Make the Sandwiches:
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set is aside.
- Butter one side of all 8 slices of bread. Lay the bread slices out, butter side down, and spread a thin layer of the bechamel sauce on each slice, making sure that you spread it all the way to the edges of the bread. Place 4 slices of bread, butter side down and bechamel side up on the prepared baking sheet.
- Top each slice of bread with a piece of ham and a sprinkling of grated gruyere and Parmesan cheese. Top with the other slice of bread, butter side up and bechamel side down.
- Place the sandwiches in a hot skillet and cook until golden brown, flip and brown the other side. Remove to the prepared baking sheet. (work in batches if your skillet isn’t large enough to cook all 4 sandwiches at the same time)
- Spread a thick layer of the bechamel sauce over the tops of each toasted sandwich, then sprinkle the remaining gruyere and Parmesan cheese on top.
- Bake for 5 – 6 minutes, until the cheese is melted, then turn the oven on to broil and toast until the cheese on top is lightly golden brown, 1 – 2 minutes. (watch them closely so they don’t burn).
- While the sandwiches are baking, grease the skillet and cook the 4 eggs for several minutes or until desired doneness. I like the eggs sunny-side up with the yolks a little runny.
- Plate the sandwiches when they come out of the oven and top each with an egg.
- Enjoy!
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