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–+ servings
croque madame

Rustic Croque Madame

A cozy French café sandwich made with ham, Gruyère, creamy béchamel, and a fried egg on top. Easy to make at home and perfect for brunch or lunch.
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Course: Brunch, Light Dinner, Lunch
Cuisine: French
Keyword: croque madame recipe, french ham and cheese sandwich
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 24 minutes
Servings: 2 people
Author: Sabrina Todd

Ingredients

For the Béchamel Sauce

  • 2 tablespoons butter – unsalte
  • 2 tablespoons all-purpose flour
  • 1 cup milk – whole or 2
  • ⅛ teaspoon salt
  • pinch black pepper
  • pinch of nutmeg (optional)
  • ½ teaspoon Dijon mustard

For the Sandwiches

  • 4 slices rustic bread sourdough or country loaf
  • 4-6 slices ham 2–3 per sandwich, thinly sliced
  • ¾ cup grated Gruyère or Swiss-style cheese
  • 2 eggs
  • butter – for toasting and frying
  • parsley or chives for garnish

Instructions

  • Make the Béchamel:
    In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes (don’t let it brown). Slowly pour in milk while whisking. Let simmer for 5–7 minutes, whisking constantly, until it thickens to a gravy-like consistency. Stir in mustard, salt, pepper, and nutmeg if using. Keep warm.
  • Build the Sandwiches:
    Lightly butter one side of each bread slice. Place two slices butter-side down in a skillet over medium heat. Add 2–3 slices of ham and a generous handful of cheese to each. Top with remaining bread slices, butter-side up.
  • Toast:
    Grill sandwiches until golden and crisp on both sides and cheese is melted — about 2–3 minutes per side.
  • Top with Sauce and Cheese:
    Spoon béchamel over each sandwich and sprinkle with extra cheese.
  • Fry the Eggs:
    In a skillet, fry eggs sunny-side up until whites are set but yolks remain soft.
  • Assemble:
    Place an egg on top of each sandwich. Serve immediately with a sprinkle of pepper or fresh herbs.

Notes

Tips & Substitutions:
  • Use Comté or Emmental instead of Gruyère for a different flavor twist.
  • Don’t skip the mustard; it adds complexity to the sauce.