Croque Madame — French Grilled
Elevate your brunch game with this classic French sandwich. Creamy béchamel, savory ham, and a perfectly fried egg make this a truly indulgent treat.
Croque Madame — French Grilled
Elevate your brunch game with this classic French sandwich. Creamy béchamel, savory ham, and a perfectly fried egg make this a truly indulgent treat.
The Key Move
Achieve a golden-brown, bubbly béchamel topping by broiling it briefly at the end.
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The Setup
- SaucepanMedium
- Whisk
- Griddle
- Baking Sheet
- Frying PanMedium
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/7)
Béchamel sauce is lumpy.
Whisk vigorously and strain the sauce through a fine-mesh sieve.
Sandwiches are burning while grilling.
Reduce the heat and grill for a longer time.
The Method
MAKE
Prep aheadPrepare the béchamel sauce: Melt butter (½ cups) in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (roux).
Roux should be smooth and pale golden.
WHISK
Prep aheadGradually whisk in milk (4 cups), ensuring no lumps form. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring constantly, until the sauce thickens.
Sauce should coat the back of a spoon.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
STIR
Prep aheadRemove from heat and stir in nutmeg (¼ tsp), salt (½ tsp), and pepper. Set aside.
ASSEMBLE
Assemble the sandwiches: Spread a thin layer of béchamel sauce on each slice of bread. Top 8 slices with ham and Gruyère cheese (4 cups).
TOP
Top with the remaining bread slices, béchamel-side up. Spread another layer of béchamel sauce on top of each sandwich.
GRILL
Grill sandwiches over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted.
Bread should be golden brown and cheese melted.
BROIL
Time-sensitivePlace the sandwiches on a baking sheet and broil for 1-2 minutes, or until the béchamel topping is bubbly and lightly browned. Watch carefully to prevent burning.
Béchamel should be bubbly and lightly browned.
FRY
While the sandwiches are broiling, fry the eggs (8 large) to your liking. Season with salt (½ tsp) and pepper.
Egg whites should be set and yolks still runny.
TOP
Top each sandwich with a fried egg and serve immediately.
Runny egg yolk
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