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Croque Madame

Serves 4 to 6 Entree meat

Croque Madame

The Croque Madame, a staple of Parisian café culture, invites you in with its irresistible aroma. Traditionally enjoyed as a comforting midday meal or a satisfying brunch option, this dish captures the essence of everyday French dining. Its origins are humble, emerging from the bustling streets of Paris, where its presence is as familiar as the city's iconic architecture.

A well-made Croque Madame marries the creamy richness of béchamel with the savory depth of ham, all encased between slices of perfectly toasted bread. The Gruyère melts into a luscious layer, while a gently fried egg crowns the ensemble, adding a velvety touch. Each bite offers a balance of textures, from the crisp crust to the tender interior, seasoned simply with fine salt and white pepper.

Ingredients

  • 8 slicessoft white sandwich bread
  • 8 slicescooked ham
  • 150 gGruyère — grated
  • 40 gbutter
  • 40 gflour
  • 400 mlwhole milk
  • 2eggs — for Croque Madame, optional
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the béchamel sauce. In a medium saucepan over medium heat, melt 40 g of butter until it foams and subsides. Add 40 g of flour, stirring constantly with a wooden spoon to form a smooth paste, or roux. Cook for about 2 minutes until the mixture turns a pale golden color, releasing a nutty aroma.
  2. Gradually pour in 400 ml of whole milk, whisking continuously to prevent lumps from forming. Continue to cook the sauce, stirring often, until it thickens to a creamy consistency that coats the back of a spoon. Season with fine salt and white pepper to taste, then set aside off the heat.
  3. Grate 150 g of Gruyère cheese and set aside. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. This will ensure even toasting and easy cleanup.
  4. Lay out 8 slices of soft white sandwich bread on a clean surface. Spread a thin layer of the béchamel sauce on each slice, ensuring the edges are covered. Place a slice of cooked ham on 4 of the bread slices, then sprinkle half of the grated Gruyère over the ham.
  5. Top the ham and cheese slices with the remaining bread slices, béchamel side down, to form sandwiches. Press gently to adhere. Spread a thin layer of béchamel on the top of each sandwich and sprinkle with the remaining Gruyère cheese.
  6. Transfer the sandwiches to the prepared baking sheet. Bake in the preheated oven for about 10 minutes, or until the cheese on top is bubbly and golden brown, and the bread is crisp and lightly toasted.
  7. While the sandwiches are baking, prepare the eggs. In a non-stick skillet over medium heat, melt a small amount of butter. Crack 2 eggs into the skillet, being careful not to break the yolks. Cook until the whites are set but the yolks remain runny, seasoning with a pinch of salt.
  8. Once the sandwiches are ready, remove them from the oven. Top each sandwich with a fried egg, ensuring the yolk is centered. Serve immediately, allowing the rich flavors and textures to delight your senses.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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