Croque madame – baked sandwich with egg Recipe
Croque madame is the sister of the famous French sandwich, but with an elegant twist – a fried egg on top. The French often eat it for a late breakfast or quick bistro lunch, with coffee or a light wine. It’s something between toast, a casserole and a breakfast plate, just in a very French version.
This croque madame combines a classic French bistro feel with simple ingredients you probably already have at home. The creamy mustard sauce, melted cheese and runny egg yolk turn an ordinary toast into a luxurious, yet easy, breakfast or lunch.
Chef's tips
Use good‑quality bread and ham – the fewer ingredients you have, the more their flavour matters. Toast the sandwiches on a rack or perforated tray if possible, so the bottom doesn’t get soggy. If the sauce thickens too much while cooling, loosen it with a splash of milk before spreading.
How to serve
Serve the croque madame hot, with a lightly dressed green salad and some pickles or cornichons on the side. It pairs well with black coffee for breakfast, or with a glass of dry white wine or light cider for brunch or lunch.
Ingredients
- toast bread - 4 slice
- ham - 4 slice
- yellow cheese grated - 80 g
- butter - 25 g
- milk - 150 ml
- wheat flour - 10 g
- mustard - 10 g
- egg - 2 piece
- salt
- black pepper freshly ground
- oil - 10 ml
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- In a small saucepan melt 10 g of butter over medium heat. Add the flour and whisk vigorously for about 1 minute until you get a thick, lump‑free paste.
- Gradually pour in the milk, whisking constantly so no lumps form. Cook for 3–5 minutes over medium heat until the sauce thickens to the consistency of heavy cream. Season with a pinch of salt and pepper and mix in the mustard.
- Lightly spread one side of each bread slice with butter (about 15 g for all slices). On two slices, on the unbuttered side, place a tablespoon of sauce, spread it out, add 2 slices of ham each and sprinkle with half of the grated cheese.
- Cover with the remaining slices (buttered side facing out), pressing gently. Spread a thin layer of sauce on top of the sandwiches and sprinkle with the remaining cheese.
- Place the sandwiches on the tray and bake for 8–10 minutes, until the cheese is melted and lightly browned at the edges.
- While the sandwiches are baking, heat the oil with a little butter in a frying pan. Crack in the eggs and fry over medium heat for 3–4 minutes, until the whites are fully set and the yolks remain runny. Season with salt and pepper.
- Remove the sandwiches from the oven, transfer to plates and top each one with a fried egg. Serve immediately, while the cheese is still stretchy and the yolk is runny.
Storage
No storage information available for this dish.
Croque madame is one of those dishes that always feels like a treat, even though it’s very quick to make. It’s perfect for lazy weekends when you want something more special than ordinary toast, but don’t feel like cooking a full hot meal.
