Croque madame
Croque madame is a grilled sandwich with ham, Gruyère cheese, and béchamel sauce, topped with fried eggs. First, a cheese base is prepared, while the eggs are fried separately just before serving to prevent the bread from getting soggy.
How to make it
Prepared 0 of 6 steps
Make the béchamel sauce
Melt 25 g of butter, whisk in flour and cook for 2 minutes without browning. Gradually add milk, breaking up lumps with a whisk, and cook for 3–4 minutes until thickened. Add nutmeg, 2 g of salt, and half the pepper, remove from heat.
Prepare the sandwich base
Grate the Gruyère and divide in half. Spread mustard over 4 bread slices, then add ham and half the cheese. Spread a little béchamel on the inner sides of the remaining slices and close the sandwiches.
Toast the bread
Fry the sandwiches in 20 g of butter in batches for 2 minutes on each side until golden and firm enough to hold a top layer. Do not stack them on top of each other; they should be crispy and sturdy.
Bake the cheese topping
Preheat oven to 200 °C. Distribute remaining béchamel and Gruyère on top of the sandwiches. Bake for 10–12 minutes until the filling is hot and the cheese is bubbling; for a crispier surface, briefly use the broiler.
Fry the eggs separately
Fry 4 eggs in the remaining 20 g butter, seasoning with remaining salt and pepper. Cook until both whites and yolks are set. You can gently break the yolks with a spatula and briefly cover for even cooking.
Assemble just before serving
Place a fried egg on each baked sandwich and serve immediately. Do not keep the hot bread covered with a damp lid. Salad, potatoes, tomatoes, and green garnish are not included in this version.
Little hint
The eggs are fried while the sandwiches are in the oven to ensure all components are hot at once. The béchamel should be spread thinly: a thick layer will make the bread soggy and complicate neat presentation.
Frequently asked questions
What should I watch out for when cooking?
The eggs are fried while the sandwiches are in the oven to ensure all components are hot at once. The béchamel should be spread thinly: a thick layer will make the bread soggy and complicate neat presentation.
How should I prepare the ingredients?
Melt 25 g of butter, whisk in flour and cook for 2 minutes without browning. Gradually add milk, breaking up lumps with a whisk, and cook for 3–4 minutes until thickened. Add nutmeg, 2 g of salt, and half the pepper, remove from heat.
