Croque Madame Sandwich
French food

Best Croque Madame Sandwich Recipe At Home

Why is it called a croque madame?

When a poached or gently cooked egg is added to the sandwich, it is referred to be a croque madame since the egg is thought to resemble a woman’s hat. This sandwich’s name goes back to around 1960.

What does croque madame mean in English?

An egg on top of a toasted ham and cheese sandwich

Croque Madame Sandwich: A Step-by-Step Guide

Adding a fried egg to your croque monsieur sandwich turns it into a croque madame, which means “mister crunch” in French. Thinly sliced ham, gooey cheese, and a satisfying crunch from the toasted bread all come together in this mouthwatering sandwich. In plain sight is a typical Mornay sauce: a béchamel sauce with melted Gruyère added. If you’re not a fan of Gruyère’s pungent taste, you may go for Comté instead.
Pick a solid, thick piece of bread to keep everything together for this sandwich!
  • Level: Simple
  • Total time: 30 minutes
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • 4 sandwiches yielded


  • 6 ounces of unsalted butter, separated
  • 2 tablespoons flour
  • 1 cup total milk
  • 1 bay leaf
  • 12 teaspoon of kosher salt + more salt for seasoning
  • 1 ounce of grated Parmesan
  • Eight large pieces of sourdough bread
  • 8 to 12 slices of high-quality ham (about 0.75 pound).
  • 12 ounces of grated Gruyere cheese, split
  • Nonstick spray
  • 4 eggs


Warm up the broiler.
Melt 1 ounce of butter in a small saucepan over medium heat to prepare the bechamel sauce. Stir in the flour and cook, stirring frequently, for 2 to 3 minutes, until you can smell the flour and butter frying. Avoid allowing it to darken. Add the milk and bay leaf and heat, stirring occasionally, for 10 to 12 minutes, or until the mixture becomes soup-like in consistency. Remove the bay leaf and add Parmesan into the sauce. Place in a basin for cooling.
Place four bread pieces on a flat surface. Top each with two to three ham slices. Half of the Gruyere cheese and the bechamel sauce are combined. An appreciation for seasoning. Spread a little amount of the sauce over the ham and top each sandwich with a second piece of bread.
When a big skillet made of cast iron is heated, add half of the remaining butter. Add two sandwiches and sear on one side for two minutes. Turn and brown the other side for an additional 2 minutes. Repeat with the remaining butter and sandwiches on a separate baking sheet. Spread the remaining bechamel on top of the sandwiches, then sprinkle with the remaining Gruyere.
Remove any crumbs from the skillet and coat it with nonstick cooking spray. Crack four eggs into the pan, allowing some space between each. (Alternatively, fry two at once.) While the eggs are cooking, put the sandwiches under the broiler for 1 to 2 minutes, or until the tops are golden brown. Season the eggs with salt and place a fried egg on top of each sandwich. Serve without delay.
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