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This Croque Madame recipe is perfect for a Sunday brunch or special occasion, such as Mother’s Day. Invented in France as a spin on the Croque Monsieur, the dish is made with thick slices of brioche bread, Black Forest Ham, Gruyere Cheese and topped with a fried egg. To add extra indulgence, it’s drizzled with a savory Bechamel sauce, minced chives and French Maldon sea salt.

The dish is basically a deconstructed ham and cheese sandwich, topped with a fried egg and béchamel sauce.

I first sampled the Croque Madame during a trip to Paris, where we enjoyed the famous dish at a little cafe in Montmartre called Le Consulat. Served alongside a simple salad with a side of French onion soup, it was the perfect meal to fuel us up for a day of walking around the City.

The Croque Madame at Le Consulat in Paris is served with a simple green salad.

Le Consulat in Montmartre, Paris, is famous for its picture-perfect views and excellent French cafe cuisine.

Croque Madame (French Ham, Cheese and Egg Sandwich)

This Croque Madame recipe is perfect for a Sunday brunch or special occasion, such as Mother's Day. Invented in France as a spin on the Croque Monsieur, the dish is made with thick slices of brioche bread, Black Forest Ham, Gruyere Cheese and topped with a fried egg. To add extra indulgence, it's drizzled with a savory Bechamel sauce, minced chives and French Maldon sea salt.

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Course Breakfast, Main Course

Cuisine French

Servings 1

Ingredients

Bechamel Sauce

2 tablespoons flour
2 tablespoons butter
1 cup half/half, milk or cream
1 Bay leaf
1/4 cup grated parmesan cheese

Fried Egg

1 tablespoon butter
1 egg

Assembly

2 slices brioche bread
4 slices Black Forest ham
1/2 cup grated Gruyere or Swiss
1 tablespoon butter

Instructions

In a saucepan, add the flour and butter for the béchamel sauce. Whisk 2-3 minutes, or until you smell a nutty aroma. Add the half/half and stir until it thickens. Next, lower the heat to a simmer and add the bay leaf and grated parmesan cheese. Keep warm for service.
Add 2 slices of ham to each piece of bread and top each slice with about 1/4 cup each of grated Gruyere cheese.
Heat pan on medium high, add butter and grill each slice of bread until they are golden brown on the bottom, about 3-4 minutes.
Place each piece of bread in a toaster oven, and brown & melt the cheese on top.
Melt another teaspoon butter in omelet pan. Fry one egg, sunny side up, until done to your liking.
Assemble the sandwich by topping the two slices together, then add the fried egg and béchamel sauce. Garnish with chopped chives, cracked pepper and French sea salt. Enjoy!