Croque Madame

This sandwich originates from the cafés and bars in France. It is a Croque Monsieur with the addition of a fried egg on top and is a terrific lunch or late night dinner option.

Prep Time:
10 min
Cook Time:
30 min


Nutrition Facts
  • 8 slices country loaf
  • 4 tsp (20 mL) Dijon mustard
  • 4 oz (115 g) shaved deli ham
  • 1 cup (250 mL) grated Gruyère cheese
  • 2 tbsp (30 mL) butter, divided
  • 4 eggs
  • 1/4 tsp (1.25 mL) each salt and freshly ground pepper

Béchamel Sauce

  • 2 tbsp (30 mL) unsalted butter, divided
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • Pinch each salt, freshly ground pepper and nutmeg
  • 1/4 cup (60 mL) grated Gruyère cheese


Béchamel Sauce

  1. In saucepan melt butter over medium heat. Stir in flour. Cook for one minute. Slowly whisk in milk, salt, pepper and nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes. Remove from heat and whisk in cheese until melted. Set aside.
  2. Spread 2 tbsp (30 mL) of the Béchamel Sauce on 4 slices of bread.
  3. Top each with 1/4 of the ham and 3 tbsp (45 mL) of the cheese.
  4. Spread 1 tsp (5 mL) of Dijon mustard on 4 remaining slices of bread and close sandwiches.
  5. Thinly spread butter 1 tbsp (15 mL) on outside of sandwiches. Fry sandwiches in skillet over medium heat, turning once, for 4 minutes. Transfer to baking sheet.
  6. Top each with 2 tbsp (30 mL) Béchamel Sauce and 1 tbsp (15 mL) of cheese. Broil on high until golden, for 1 to 2 minutes.
  7. Meanwhile, in same skillet, melt remaining butter. Crack eggs into pan. Sprinkle with salt and pepper. Cook until eggs are sunny side up for 3 minutes or to desired doneness. Top each sandwich with fried egg and serve.