Croque-Madame
Photo: Jonathan Pielmayer / Unsplash
The Paris café classic: a toasted ham and Gruyère sandwich covered in creamy béchamel, baked until bubbling and crowned with a fried egg.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the béchamel
In a small pan over medium heat, melt the butter, then stir in the flour and cook for 1 minute, stirring. Slowly whisk in the milk and keep whisking for 2–3 minutes until smooth and thick, then season with nutmeg, salt and pepper.
- 15 g butter
- 15 g flour
- 200 ml whole milk
- 1 pinch nutmeg
- to taste salt and pepper
✅ Done when: the sauce is thick, smooth, and coats the back of a spoon
Build the sandwiches
Heat the oven to 220°C (430°F). Butter one side of each bread slice, lay 2 slices buttered-side down on a baking tray, and spread with mustard, a thin layer of , the ham and half the cheese; close with the remaining 2 slices, buttered side up.
- 4 slices bread
- 15 g soft butter
- 1 tsp Dijon mustard
- 2 slices cooked ham
- 50 g grated cheese
- a thin layer sauce (from step 1)
✅ Done when: the sandwiches are fully assembled, closed, and evenly covered with the filling
Cover and bake
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Fry the eggs
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Serve
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Make the béchamel
In a small pan over medium heat, melt the butter, then stir in the flour and cook for 1 minute, stirring. Slowly whisk in the milk and keep whisking for 2–3 minutes until smooth and thick, then season with nutmeg, salt and pepper.
- 15 g butter
- 15 g flour
- 200 ml whole milk
- 1 pinch nutmeg
- to taste salt and pepper
✅ Done when: the sauce is thick, smooth, and coats the back of a spoon
Build the sandwiches
Heat the oven to 220°C (430°F). Butter one side of each bread slice, lay 2 slices buttered-side down on a baking tray, and spread with mustard, a thin layer of , the ham and half the cheese; close with the remaining 2 slices, buttered side up.
- 4 slices bread
- 15 g soft butter
- 1 tsp Dijon mustard
- 2 slices cooked ham
- 50 g grated cheese
- a thin layer sauce (from step 1)
✅ Done when: the sandwiches are fully assembled, closed, and evenly covered with the filling
Cover and bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
The croque-monsieur first appeared on Paris café menus in the early 1900s as a quick, hot snack: ham and cheese toasted between buttered bread. Croquer means 'to crunch'.
The croque-madame came later, when cafés began adding a fried egg on top. The béchamel blanket turned a simple toastie into a knife-and-fork bistro lunch.
⭐ Why It's Famous
Crunchy bread, melting cheese, creamy sauce and a runny yolk: comfort food that feels a little luxurious.
💡 Fun Fact
People say the egg on top looks like a lady's hat, which is how the 'madame' got her name.
Paris
48.86°N, 2.35°E
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