Recipe: Croque Madame

Ladies and gentlemen, may I proudly present to you the queen of comfort food, the Croque Madame.


  • 8 slices rustic sourdough (for a more traditional sandwich, substitute with brioche or a softer bread)
  • ½ pound sliced ham
  • 12 oz. Gruyère, shredded
  • 3 tbsp. softened butter
  • 4 eggs
  • 1 recipe Béchamel Sauce (see below)


  1. Preheat oven to 375 degrees and line a baking sheet with parchment or foil.
  2. Heat a large skillet over medium heat. Spread butter on four slices of bread and place butter side down into pan. Divide ham and ¾ of the Gruyère onto bread and top each with remaining bread. Butter the top side and flip once bottom is golden brown. Cook until golden brown and transfer to baking sheet.
  3. Top with Béchamel and remaining cheese, carefully ensuring that the tops are covered. Bake until golden brown and cheese is bubbling.
  4. While sandwiches are in the oven, wipe pan clean and melt ½ tbsp. butter over low heat, crack eggs and gently cook until whites are set but yolks are still soft.
  5. Transfer sandwiches to plate and top each sandwich with an egg. Serve immediately.

Béchamel Sauce

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 cup milk, warm
  • Dash of nutmeg
  • Salt & pepper to taste


  1. Over medium low heat, melt butter in a sauce pan. When lightly bubbling, add flour and whisk to remove lumps. Cook for 1-2 minutes, making sure not to develop any color.
  2. Add milk and continue to stir as sauce thickens. Lower heat and hook for 3-4 minutes. Add nutmeg, salt and pepper and season to taste.
  3. Transfer sauce to bowl and set aside to cool.

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