Montreal Croque Madame

Spice up the classic ham and cheese sandwich by adding a fried egg on top. You won’t regret it.

Prep Time:
10 min
Cook Time:
25 min


Nutrition Facts


  • 8 slices sourdough bread, 3/4 inch thick
  • 2 tbsp (30 mL) Dijon mustard
  • 2 cups (500 mL) Gruyere cheese, shredded
  • 1 lb (0.5 kg) Montreal smoked turkey, sliced
  • 1/4 cup (60 mL) unsalted butter, at room temperature
  • 4 large eggs

Mornay sauce - Makes approximately 1 cup

  • 4 tsp (20 mL) unsalted butter
  • 4 tsp (20 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) heavy (35%) cream
  • 1/4 cup (60 mL) Gruyere cheese, shredded
  • Pinch nutmeg, freshly grated
  • Pinch salt
  • Pinch pepper



  1. Preheat broiler.
  2. Spread 4 slices of bread with mustard. Top each slice with 1/4 cup cheese. Divide smoked meat among slices and sprinkle each with 1/4 cup remaining cheese. Top with remaining bread slices. Butter both sides of each sandwich.
  3. Set a large skillet over medium heat. Working in two batches, cook sandwiches until golden and crisp, about 6 minutes per side. Transfer sandwiches to small baking sheet.
  4. Spoon 4 tbsp (60 mL) Mornay sauce over each sandwich. Broil until brown, about 2 minutes.
  5. Top each sandwich with a sunny-side-up fried egg and serve immediately.

Mornay sauce

  1. In a medium saucepan over medium heat, melt butter. Sprinkle in flour and cook for 3 minutes, stirring constantly.
  2. Whisk in milk and cream. Cook, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 7 minutes. Remove pan from heat and stir in cheese and nutmeg. Season to taste with salt and pepper and keep warm until ready with use.