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A Croque Madame featuring two slices of toasted bread with melted cheese, ham, a sunny-side-up egg, and fresh microgreens on a dark blue plate.

Croque Madame

This decadently delicious Croque Madame sandwich is the perfect lunch or brunch that is sure to impress both your tastebuds and your guests!
4.98 from 36 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Lunch, Main Course
Cuisine French
Servings 2 sandwiches

Equipment

  • sauce pan and whisk
  • tin foil lined baking sheet

Ingredients
  

  • 4 large slices sourdough bread
  • 2.5 tablespoon unsalted butter, divided
  • 1 tablespoon all purpose flour
  • ⅔rd cup whole milk
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • pinch of nutmeg I recommend freshly grated
  • ¾th cup shredded gruyere cheese, divided
  • ¼th cup shredded parmesan cheese
  • 4 thick cut slices of good quality ham I like using black forest ham
  • 2 eggs

Instructions
 

  • Melt about ½ a tablespoon of butter in a skillet on medium to medium high heat. Lay 2 slices of bread in the skillet and toast one side until golden brown (leaving one side un-toasted).
    Remove the toasted bread and melt an additional ½ tablespoon of butter in the skillet and repeat the process with the remaining 2 slices of bread. Set aside and wipe the skillet clean.
  • Preheat the oven to a broil. Then make the Mornay sauce.
    Melt 1 tablespoon of butter in a sauce pan over medium to medium high heat, then add 1 tablespoon of flour and cook for about a minute. Stream in the milk whilst stirring and add in 1 bay leaf. Cook the sauce for a couple of minutes until it has thickened.
    Then remove the sauce from the heat and stir in ¼th cup of shredded gruyere cheese, 1 teaspoon of Dijon mustard, a pinch of freshly grated nutmeg and a pinch of salt and pepper. Whisk until smooth.
  • In a small bowl mix together ½ cup of shredded gruyere cheese and ¼ cup of shredded parmesan cheese. Set aside.
    Lay out the 4 slices of bread and spread on a couple tablespoons of Mornay sauce on the un-toasted side of each piece.
    On two of the slices layer on a couple pieces of ham followed by a couple tablespoons of the shredded cheese.
    Replace the remaining slices of bread, toasted side up, then top with the remaining Mornay sauce before sprinkling on the rest of the cheese.
    Broil in the oven for a few minutes until the cheese is bubbly and golden brown.
  • While the sandwiches are broiling fry up a couple of eggs by melting some butter in a skillet. Crack in the eggs and season with a pinch of salt and pepper. Cook over medium heat for a few minutes until the whites are firm but the yolk is still runny (or firm if preferred).
  • Take the sandwiches out of the oven and immediately top with the fried eggs. Serve hot garnished with some fresh herbs or microgreens. Enjoy!
Keyword Easter, sandwich, Spring
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