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.
25 min active, one pan
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.
25 min active, one pan
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.
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 burning: If the roux browns too quickly or smells acrid, it has burned; start over for a clean flavor.
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.
Lumpy sauce: If lumps form, remove from heat and whisk vigorously or strain through a fine-mesh sieve.
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.
Grainy texture: If the sauce cools too quickly while stirring, the butter may separate. Keep whisking until smooth.
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).
Soggy bread: Avoid over-applying the sauce; use only a thin layer to prevent the bread from becoming mushy during broiling.
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.
Soggy bread: Avoid over-soaking the bread with too much sauce, which can make the base collapse.
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.
Burnt bread: If the bread browns too quickly before the cheese melts, lower the heat immediately.
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.
Rapid burning: Béchamel can go from bubbly to burnt in seconds under a broiler. Do not walk away.
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.
Overcooked yolks: High heat can solidify yolks quickly. Remove from heat while the yolk center still jiggles.
Eggs are fried with set whites and runny yolks.
TOP
Top each sandwich with a fried egg and serve immediately.
Broken yolk: Handle the fried egg carefully with a wide spatula to prevent the yolk from rupturing before serving.
Sandwiches are topped with eggs and ready to serve.
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