Croque Madame Ham Cheese Egg

This luxurious Croque Madame takes a comforting French café favorite and transforms it into a showstopper brunch. Each sandwich is stacked high with savory sliced ham and heaps of nutty Gruyère, drenched in a silky béchamel sauce, and crowned with a perfectly runny egg. Golden on the outside and decadently gooey in the middle, this recipe turns ordinary ingredients into pure magic.

The first time I made these for a lazy Sunday, they were gone before the coffee finished brewing and now my family asks for them any time we want something extra special

Ingredients

• Bread: thick sturdy slices hold up best and get wonderfully crisp
• Unsalted butter: essential for browning both bread and sauce choose good European-style if possible
• Ham: thin-sliced and flavorful look for smoked or Black Forest for extra depth
• Gruyère cheese: nutty and melts well buy a block and grate it yourself for the freshest flavor
• Eggs: use large fresh eggs so the yolks stay golden and runny
• Fresh chives: finish with bright color and oniony punch
• Microgreens: optional but add a peppery fresh bite
• Black pepper: freshly cracked for aroma and complexity

For the Béchamel Sauce

• Unsalted butter: gives the sauce a creamy body
• All-purpose flour: thickens the béchamel smoothly
• Whole milk: richer than low-fat for a lush sauce
• Dijon mustard: gives a gentle tingle and French flavor
• Kosher salt: balances the sauce
• Ground nutmeg: classic in white sauces use freshly grated if you can

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to the perfect 375 degrees with the rack right in the center This ensures even toasting later on

Make the Béchamel:

Melt unsalted butter in a medium skillet over medium heat then add flour and whisk constantly for about thirty seconds until the mixture is golden and smells toasty Slowly whisk in the milk so no lumps form keep stirring as it simmers and thickens for about four minutes Once thick pull from the heat and whisk in Dijon mustard kosher salt and ground nutmeg until completely smooth

Assemble and Bake the Sandwiches:

Spread a generous layer of softened butter on one side of each bread slice Place half the bread buttered side down on a large baking sheet Top each slice with layers of ham and plenty of shredded Gruyère Cap each with another slice of bread buttered side up Slide the tray into the oven and bake for six minutes or until the bread is beautifully golden and the cheese melts into the ham

Broil with Béchamel:

Spoon a thick layer of béchamel sauce over the top of each sandwich Add an extra sprinkle of cheese if you are feeling bold Switch your oven to broil and keep a close eye letting the tops bubble and brown for three to four minutes

Fry Eggs:

Heat a skillet with a touch of butter or oil Crack in the eggs and cook them slowly until the whites set but the yolks stay bright and runny usually around five minutes You want the yolks to spill gorgeously over the sandwiches

Finish and Serve:

Transfer sandwiches to plates and gently slide a fried egg on top Scatter with fresh chives add microgreens if you like and crack some black pepper over everything Serve immediately while hot and melty

Pin

Gruyère is my secret weapon in this recipe Its nutty meltiness makes every bite swoon-worthy I remember serving these on a rainy weekend and my family sat around the table eating in happy silence not a crumb left

Storage and Make-Ahead Tips

These sandwiches are best enjoyed fresh but you can prep the sauce and grated cheese a day ahead storing them in airtight containers in the fridge Leftover sandwiches can be wrapped and stored for up to one day Reheat in a toaster oven for the best crispy results The egg is best cooked fresh before serving

Ingredient Swaps

If Gruyère is hard to find Swiss or Emmental cheese are lovely alternatives Smoked turkey can replace ham for a lighter twist Sourdough or country bread adds a tangy backbone if white bread feels too mild

Easy Ways to Serve

Pair your Croque Madame with a crisp green salad or roasted asparagus for a classic French brunch If you want to keep it simple serve with plenty of black coffee Hot sauce on the side brings a little zing

A Little History

The Croque Madame first appeared in early twentieth-century Parisian cafés and is a close cousin to the Croque Monsieur The key difference is that cloud of runny egg on top instantly elevating the dish from simple sandwich to a true fork-and-knife meal

Recipe Questions & Answers

→ What type of bread works best?

Choose sturdy, artisan-style bread such as rustic white, sourdough, or country loaf for the best texture and flavor.

→ How do I get the perfect béchamel sauce?

Whisk butter and flour together to form a smooth roux, then add milk slowly, stirring to avoid lumps. Cook until thick, then finish with mustard and seasonings.

→ Can I substitute Gruyère cheese?

If Gruyère isn't available, try Swiss or Emmental for similar flavor and meltability.

→ How should the eggs be cooked?

Fry eggs just until the whites are set but the yolks remain runny, so the yolk drapes over the sandwich when cut.

→ What garnishes complement the sandwich?

Fresh chives, microgreens, and a dash of cracked black pepper add freshness and flavor to each serving.

→ Can I prepare components in advance?

The béchamel sauce can be made ahead and chilled; assemble and bake the sandwiches just before serving for the best result.