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Simple Recipes for Every Day

Croque Madame

a homemade croque madame sandwich with Béchamel sauce, ham, Gruyère & a fried egg topped with pepper, and chives
  • Serves:  4
  • Prep Time:  30 min
  • Cook Time:  30 min

Ingredients

Béchamel Sauce

  • 3 tablespoons salted butter
  • 1½ tablespoons all-purpose flour
  • 1 cup whole milk
  • 3 sprigs fresh thyme
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg

Sandwiches

  • 8 thick slices white bread
  • 8 tablespoons (1 stick) salted butter, softened
  • 12 slices deli ham
  • 2 cups grated Gruyère cheese
  • 2 tablespoons extra-virgin olive oil or more butter
  • 4 large eggs
  • 2 teaspoons chopped fresh chives, for serving
  • 2 cups microgreens, for serving (optional)
  • Freshly cracked black pepper, for serving

For Serving

  • 2 teaspoons chopped fresh chives
  • 2 cups microgreens
  • Freshly cracked black pepper

Method

  1. Preheat the oven to 375°F with a rack in the center position.

  2. Make the béchamel sauce. Add the butter to a medium skillet over medium heat. Once the butter is beginning to foam, sprinkle in the flour and cook, whisking for about 30 seconds; the mixture will clump together and bubble. Slowly add the milk, whisking until mixture is smooth. Add the thyme and continue to cook, whisking, until the sauce thickens, about 4 minutes. Whisk in mustard, salt, and nutmeg to combine. Remove the skillet from the heat and discard thyme stems.

  3. Make the sandwiches. Spread 1 tablespoon butter onto one side of each of the bread slices. Place four of the bread slices butter side down on a baking sheet. Place three folded slices of ham on each, and cover each pile of ham with ¼ cup grated cheese. Top with the remaining slices of bread, butter side up.

  4. Toast sandwiches for 6 minutes, or until the bread is lightly golden and the cheese is melted. Remove the baking sheet from the oven and turn on the broiler.

  5. Pour the béchamel sauce evenly over all of the sandwiches. Top the sandwiches with the remaining cheese, dividing evenly. Broil until the cheese is bubbling and beginning to brown, 3 to 4 minutes.

  6. Meanwhile, heat the olive oil in a large skillet over medium heat. Once the oil is glistening, carefully crack the eggs into the pan. Reduce the heat to medium-low and cook until the whites are completely set and yolks begin to thicken but are not yet firm, about 5 minutes. Using a spatula, carefully transfer 1 egg on top of each sandwich.

  7. Top the sandwiches with chives, microgreens, and black pepper before serving.