Croque Madame
4 servings
35 minutes
Croque-madame is an exquisite French sandwich considered a refined version of the classic croque-monsieur. Its history dates back to early 20th century Paris, where it emerged as a simple yet elegant snack. A key feature is the delicate fried egg that crowns the sandwich, adding softness and richness. The crispy golden toast, aromatic Gruyère cheese, and tangy Dijon mustard create a harmonious blend of flavors complemented by juicy ham. Croque-madame is perfect for morning breakfasts or cozy brunches, and its rich and tender taste makes it a favorite dish among gourmets worldwide.
1
Melt three tablespoons of butter in a heavy pot over low heat, add flour, and cook, stirring, for three minutes. Pour in the milk and bring it to a boil, continuing to stir. Reduce the heat, and after five minutes, add salt, pepper, grated nutmeg, and 50 g of grated cheese. When the Gruyère melts, turn off the heat and cover the pot with wax paper.
- Butter: 5 tablespoon
- Wheat flour: 3 tablespoons
- Milk: 460 ml
- Salt: to taste
- Fresh bell pepper: to taste
- Nutmeg: 0.1 teaspoon
- Gruyere cheese: 200 g
2
Spread mustard on four slices of bread, top with thinly sliced ham. Spread cheese sauce on another four slices (about one and a half tablespoons per slice), sprinkle with remaining grated cheese, and cover with the mustard and ham sandwiches.
- Dijon mustard: 4 teaspoons
- Boiled ham: 230 g
- Gruyere cheese: 200 g
- White sandwich (toast) bread: 8 pieces
3
In a shallow pan, melt a tablespoon of oil, fry the sandwiches on both sides for three to four minutes until golden brown, and transfer them to a lightly greased baking sheet, removing excess fat with a paper towel.
- Butter: 5 tablespoon
4
Pour about a third of a cup of sauce over each sandwich and place them in a preheated oven at 180 degrees for a few minutes. When the sauce bubbles and turns golden, turn off the oven and move the baking tray to the lower third.
- Milk: 460 ml
5
Heat the remaining oil in a pan over medium heat. When the foam subsides, crack the eggs into the pan, season with salt and pepper, and fry sunny-side up for about three minutes, so the whites set while the yolk remains runny. Cover each sandwich with the fried egg — and serve immediately.
- Butter: 5 tablespoon
- Chicken egg: 4 pieces
- Salt: to taste
- Fresh bell pepper: to taste
