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.
Key move
Achieve a golden-brown, bubbly béchamel topping by broiling it briefly at the end.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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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.
Chef's Notes
For a crispier crust, butter both sides of the bread before grilling. This ensures even browning and a delightful crunch.
Gently fry the egg until the whites are set but the yolk remains runny. This creates a luscious sauce when broken.
Serve immediately with a light green salad dressed with a simple vinaigrette to balance the richness.
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.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Sauce should coat the back of a spoon.
STIR
Prep aheadRemove from heat and stir in nutmeg (¼ tsp), salt (½ tsp), and pepper. Set aside.
Béchamel sauce is seasoned and ready.
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).
Sandwiches are layered with ham and cheese.
TOP
Top with the remaining bread slices, béchamel-side up. Spread another layer of béchamel sauce on top of each sandwich.
Sandwiches are fully assembled with béchamel topping.
GRILL
Grill sandwiches over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted.
Sandwiches are golden brown and cheese is 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 topping is 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.
Eggs are fried with set whites and runny yolks.
TOP
Top each sandwich with a fried egg and serve immediately.
Sandwiches are topped with eggs and ready to serve.
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