How to Make a Croque Madame: Croque Madame Recipe
Written by MasterClass
Last updated: Jan 2, 2024 • 2 min read
The croque madame—the iconic, egg-topped riff on the croque monsieur—is a grilled ham and cheese sandwich smothered in a creamy béchamel and topped with an egg that sets this French sandwich apart from the eggless croque monsieur.
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What Is a Croque Madame?
A croque madame is a hot sandwich served on buttered bread (typically pain de mie, a soft, white, rectangular sandwich loaf, or white country-style bread), with layers of Gruyère cheese and thinly sliced ham, covered in béchamel or Mornay sauce (a white sauce similar to béchamel but with cheese), and topped with a poached, sunnyside-up, or lightly fried egg.
Croque madame gets its name from the shape of the egg that sits atop the sandwich, which resembles a wide-brimmed women’s hat. Croque madame is usually served as a close-faced sandwich, but it can also be made in the style of a tartine (a French term for an open-faced sandwich topped with spreadable ingredients).
What Is the Difference Between a Croque Madame and Croque Monsieur?
The croque madame and croque monsieur are two variations on a classic French bar snack, with one differentiating feature: the egg. A croque madame is topped with a sunnyside-up, poached or lightly fried egg, which adds an extra layer of richness to the cheesy sandwich.
Croque Madame Recipe
makes
prep time
10 mintotal time
35 mincook time
25 minIngredients
- 1
Make the béchamel sauce: In a medium saucepot over medium heat, warm 5 tablespoons of butter until melted. Gradually add in flour and stir with a wooden spoon until smooth.
- 2
Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid unwanted burning. In a separate saucepot, heat the milk until it is just about to boil.
- 3
Add the hot milk to the butter mixture, ½ cup at a time, constantly whisking. Cook for 12 minutes, stirring constantly. Turn heat off.
- 4
Slowly stir in 1 egg yolk, then the other. Season with salt and nutmeg. Heat oven to 300°F.
- 5
Assemble the sandwich: Generously spread four slices of bread with béchamel sauce. Top two slices of bread with ham and cheese then cover with remaining bread slices.
- 6
Melt the remaining 8 tablespoons of butter and brush each side of the sandwiches with melted butter. Fry sandwiches in a hot cast iron pan or on a griddle until golden brown. Top sandwiches with more béchamel sauce and transfer to the oven to continue cooking until cheese bubbles, about 5–10 minutes. (You can also place them under a broiler to expedite the process, but don’t walk away)
- 7
While sandwiches are warming, add a few tablespoons of olive oil in a large skillet over medium heat. Fry the remaining four eggs until whites are set and beginning to brown around the edges, but yolks are still runny.
- 8
Place an egg on the top of each sandwich, and serve.
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