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Crispy Croque Madame

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A classic French brunch dish featuring crispy bread, creamy béchamel sauce, melty Gruyère cheese, ham, and a perfectly runny fried egg on top. Easy to make and perfect for a cozy brunch or casual gathering.

Ingredients

Scale
  • 4 slices sturdy white sandwich bread or pain de mie
  • 4 slices good-quality cooked ham (Black Forest or honey-glazed preferred)
  • 1 cup shredded Gruyère cheese (about 100g)
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (240ml)
  • 1 teaspoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • 4 large eggs, room temperature
  • Salt and pepper to taste

Instructions

  1. Prepare the béchamel sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter until bubbling but not browned (about 2 minutes). Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  2. Gradually pour in the milk while whisking continuously to avoid lumps. Keep stirring as the sauce thickens, about 4-5 minutes, until it coats the back of a spoon.
  3. Remove from heat and stir in the Dijon mustard, nutmeg, and a pinch of salt and pepper. Set aside but keep warm.
  4. Assemble the sandwiches: Lay 2 slices of bread on a clean surface. Spread a thin layer of béchamel on each slice, then layer ham and half of the shredded Gruyère evenly on top. Close the sandwiches with the remaining bread slices.
  5. Cook the sandwiches: Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Place the sandwiches in the pan and cook for about 3-4 minutes per side, pressing slightly with a spatula to encourage even browning. The bread should turn golden and crispy, and cheese inside should start melting.
  6. Add the topping: Once cooked, transfer sandwiches to a baking sheet. Spoon a generous amount of béchamel over the top and sprinkle with remaining Gruyère.
  7. Bake to melt cheese: Place under a broiler or in a preheated 400°F (200°C) oven for 2-3 minutes until the cheese bubbles and browns slightly. Watch carefully to avoid burning.
  8. Fry the eggs: In the same skillet, melt a little butter and fry eggs sunny-side-up or over-easy, keeping yolks runny (about 2-3 minutes). Season with salt and pepper.
  9. Serve: Place one fried egg on top of each sandwich. Serve immediately while warm and gooey.

Notes

If béchamel thickens too much before assembly, whisk in a splash of milk to loosen it. Use medium heat for pan-frying to avoid burning the bread. Watch cheese carefully under the broiler to prevent burning. For runny yolks, cook eggs on medium-low heat and remove when whites are set but yolks remain soft.

Nutrition

Keywords: croque madame, French brunch, crispy sandwich, béchamel sauce, Gruyère cheese, ham sandwich, runny egg, easy brunch recipe

Find it online: https://magnetmeal.com/crispy-croque-madame-recipe-easy-homemade-french-brunch-idea/