Classic Croque Madame Recipe: My Go-To Brunch Fix! (Print Version)

Craving a Classic Croque Madame Recipe? Learn my easy, authentic way to make this French classic with creamy béchamel, ham, cheese, and a perfect fried egg.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Sandwich Base

01 - 8 slices good quality bread (brioche or sourdough preferred)
02 - 8 slices cooked ham, thinly sliced
03 - 1 cup Gruyère cheese, freshly grated (about 4 oz)
04 - 4 large eggs

→ Béchamel Sauce

05 - 3 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 2 cups whole milk
08 - Pinch of freshly grated nutmeg
09 - Salt to taste
10 - White pepper to taste

→ Flavor Boosters & Finishing

11 - 1 tbsp Dijon mustard
12 - Salt and freshly ground black pepper (for eggs)
13 - Fresh chives or parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, let's get that béchamel going. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once it's bubbly, whisk in 3 tablespoons of all-purpose flour. Stir constantly for about 1-2 minutes until it forms a pale, golden roux. It should smell a little nutty, like toasted flour. This is where I always get excited, because I know the creamy magic is about to happen! Don't let it brown too much, or your sauce will taste burnt, a mistake I learned the hard way once. Keep whisking, you got this!
02 - Slowly, and I mean slowly, pour in 2 cups of cold whole milk, whisking continuously to prevent lumps. Seriously, whisk like your life depends on it! If you pour it all in at once, you'll end up with a lumpy nightmare. I've been there, it's not fun. Bring the mixture to a gentle simmer, still whisking, until it thickens to a consistency that coats the back of a spoon. It should feel smooth and velvety. Reduce the heat to low, then stir in a pinch of freshly grated nutmeg, and season with salt and white pepper to taste. Keep it warm, don't let it get cold!
03 - Preheat your oven to 400°F (200°C). Lay out 8 slices of bread on a baking sheet. Spread a thin layer of Dijon mustard on one side of 4 slices. Next, spoon a generous amount of béchamel onto all 8 slices. On 4 slices, layer the ham and then a good amount of grated Gruyère. Top with the remaining 4 slices of bread, béchamel-side down. Don't be shy with the béchamel, but don't drown the bread either! It's a delicate balance, and honestly, a little mess is part of the fun.
04 - Now, slather the tops of your assembled sandwiches with even more béchamel sauce, making sure to spread it right to the edges. Sprinkle the tops generously with more grated Gruyère cheese. Pop them into the preheated oven for about 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep an eye on them! I've totally forgotten about them once and had slightly too-crispy edges. Oops! You want that perfect melty, cheesy goodness.
05 - While your sandwiches are baking, heat a little butter in a non-stick skillet over medium heat. Crack 4 large eggs into the skillet and fry them until the whites are set but the yolks are still wonderfully runny. Season them with a little salt and pepper. This is the moment of truth for your Croque Madame! I like to baste the tops of the eggs with hot butter for perfectly cooked whites without overcooking the yolk.
06 - Carefully remove the golden, bubbly sandwiches from the oven. Gently slide one fried egg on top of each sandwich. A little sprinkle of fresh chives or parsley, if you're feeling fancy, adds a pop of color and freshness. Serve immediately! The smell of the toasted bread, the melting cheese, and that perfectly fried egg... it's pure culinary bliss. This Classic Croque Madame Recipe truly is a showstopper, and it tastes even better when you've made it yourself!

# Notes:

01 - Always use cold milk for your béchamel; it helps prevent lumps when whisking into the hot roux.
02 - If béchamel is too thick, whisk in a splash of warm milk until desired consistency.
03 - Grating your own Gruyère cheese makes a huge difference in melt and flavor compared to pre-shredded.
04 - Serve immediately for the best experience with that runny egg yolk!

# Equipment Needed:

01 - Medium saucepan
02 - whisk
03 - baking sheet
04 - non-stick skillet
05 - spatula

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 30g

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