Croque Madame

This classic Croque Madame is a sophisticated grilled cheese sandwich filled with ham and creamy Mornay sauce and topped with a sunny-side-up egg. This is a must-try for all egg sandwich lovers and is the ultimate comfort food breakfast. The weekend is coming, so make yourself an outstanding treat.

Classic French Croque Madame

Breakfast is always a priority at our house. Weekend breakfasts are the best because we have the time to kick it up and take it off the charts. This French Croque Madame sandwich is by far one of our favorites. The creamy Mornay Sauce is the shining star in this recipe. This sandwich takes a little longer to make than your average egg sandwich, but it is well worth the effort.

What is Mornay Sauce?

Mornay sauce is a bechamel sauce with gruyère cheese, Parmesan cheese, or cheddar cheese added. Bechamel sauce is a rich white sauce made by adding milk to a roux. Often, other herbs and flavorings are added to complement the final recipe.

How to make Croque Madame

How to Make a Mornay Sauce

First, you are going to make the Mornay Sauce. Melt a couple tablespoons of butter in a small saucepan over medium-low heat. Whisk in an equal amount of flour and cook for a few minutes. Now, slowly whisk in the milk and simmer over low heat until slightly thickened. This will take about ten minutes. Remove from the heat and whisk in the gruyére cheese and Parmesan cheese in three parts. Season with salt and black pepper to taste. Cover to keep warm while you assemble the sandwiches.

Assemble the Croque Madame Sandwich

Prepare the sandwiches on a large baking sheet covered with parchment paper. On two toasted slices of bread, spread a thin layer of Dijon. Place two slices of ham on one slice. Spoon a couple of tablespoons of Mornay sauce over the ham. Top with the other slice of toast Dijon side down. Top the whole sandwich with a couple more tablespoons of Mornay sauce mixture. Repeat preparing the other three sandwiches.

Complete the Croque Madame with a Fried Egg

Meanwhile, turn the broiler on and prepare four eggs sunny side up in a pan. Cook them until the whites are set but the yolks are runny. Now pop those sandwiches under the broiler. Watch them closely, as everyone’s broiler is different, and some are unpredictable. Broil until golden brown. Finally, top each sandwich with one sunny-side-up egg. Garnish with fresh chives or dill. Serve immediately.

Can Mornay Sauce be made ahead of time?

For best results, make the bechamel sauce ahead of time. Store in an airtight container in the fridge. Then reheat slowly over low heat. Add just one to two tablespoons of milk if necessary to thin out. Stir frequently, and once hot, whisk in your grated cheese. Then, proceed with the rest of the recipe.

What is the difference between a Croque Madame and a Croque Monsieur?

Well, I thought you would never ask. They are both sandwiches with Dijon mustard, ham, and Mornay sauce. They are layered and cooked the same way, except that the Croque Madame has a fried egg or poached egg on the top. Both are equally delicious and considered a treat.

More Egg Recipe

Egg Frittata

Spinach Bacon Quiche

Mini Quiches

Egg Salad

Breakfast Burritos

Croque Madame

Croque Madame is a delectable toasted sandwich filled with ham and creamy Mornay sauce and topped with a sunny side-up egg. It's a perfect brunch sandwich for any weekend. 

4.91 from 40 votes

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Course: Breakfast

Cuisine: French

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 39281kcal

Author: Beth Pierce

Ingredients

Mornay Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/4 cups milk warmed
• 3/4 cup shredded gruyere cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1-2 pinches nutmeg optional

Sandwich

• 8 slices bakery quality white bread
• 4 teaspoons Dijon mustard
• 8 thin slices deli style ham
• 4 large eggs
• salt and pepper to taste

Instructions

• In a saucepan over medium heat, melt the butter.  Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and simmer over low heat until slightly thickened, approximately 8-10 minutes. Whisk frequently to prevent lumps and scorching.
• Remove from heat and whisk in the cheese in 3 parts. Season with salt and pepper to taste and if desired, 1-2 pinches of nutmeg. Cover to keep warm while you assemble the sandwiches.
• Prepare the sandwiches on a large baking sheet covered with parchment paper. On 2 toasted bread slices, spread a thin layer of Dijon mustard.  Place 2 slices of ham on 1 slice.  Spoon 2 heaping tablespoons of Mornay sauce over the ham.  Top with the other slice of toast with the Dijon side down. Top the whole sandwich with 2 tablespoons of Mornay sauce.  Repeat preparing the other 3 sandwiches.
• Cook 4 eggs sunny side up in a nonstick skillet.  Place the baking sheet in the oven under the broiler. Broil until lightly browned. Stay close by, as broilers are unpredictable. Top each sandwich with one sunny-side-up egg. Sprinkle with salt and fresh ground black pepper to taste. Serve immediately.

Notes

• If your mornings are crazy busy like mine, give yourself a break and make the Béchamel Sauce ahead of time.
• Use good quality cheese, bread, and ham. It really does make a difference.
• Watch the sandwich closely under the broiler. Broilers are very unpredictable, and you don't want all this work gone to waste.
• You can top the sandwich with poached, over easy, or sunny-side-up eggs.
• To make it a Croque Monsieur sandwich, leave off the egg. Voila!
• Serve promptly so everything is warm, and the bread is still crusty.

Nutrition

Calories: 39281kcal | Carbohydrates: 33g | Protein: 3471g | Fat: 2704g | Saturated Fat: 967g | Polyunsaturated Fat: 292g | Monounsaturated Fat: 1267g | Trans Fat: 0.3g | Cholesterol: 10130mg | Sodium: 190547mg | Potassium: 46035mg | Fiber: 2g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 0.03mg | Calcium: 1511mg | Iron: 142mg

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