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.
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.
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.
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!
