Go Back

Creamy Croque Madame

A rich and creamy Croque Madame featuring buttery brioche, savory ham, and gooey cheese topped with a perfectly fried egg.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Brunch, Lunch
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Bechamel Sauce
  • 2 tablespoons unsalted butter For added creaminess and flavor
  • 2 tablespoons all-purpose flour To thicken your creamy sauce
  • 1 cup milk Whole milk works best for a rich consistency
  • 1 cup shredded Gruyère cheese Melts beautifully and adds a rich flavor
  • to taste salt and pepper
For the Sandwiches
  • 4 slices brioche The light, buttery texture makes for the best result
  • 4 slices ham Choose a high-quality ham for deeper flavor
  • 4 large eggs Fresh eggs ensure a perfectly runny yolk
  • to taste fresh parsley For garnish (optional)

Method
 

Preparation of Bechamel Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Whisk in the flour and cook for about 1 minute until bubbly.
  3. Gradually add milk, whisking continuously until the mixture thickens, about 3-4 minutes.
  4. Season with salt and pepper, then stir in half of the Gruyère cheese until melted and smooth.
Assembly of Sandwiches
  1. Lay two slices of brioche on a clean surface.
  2. Top each with a slice of ham and a generous amount of the creamy bechamel sauce, followed by another slice of brioche.
Cooking the Sandwiches
  1. In a large skillet over medium heat, add a little more butter.
  2. Place the sandwiches carefully into the skillet and cook for about 3-4 minutes on each side until golden brown.
Fry the Eggs
  1. In a separate pan, fry the eggs to your liking—sunny-side up is traditional for a Croque Madame.
Melt the Cheese
  1. Once both sandwiches are golden, spoon the remaining bechamel sauce on top and sprinkle with the remaining Gruyère cheese.
  2. Transfer to a preheated oven at 375°F (190°C) for about 5-7 minutes, until the cheese is bubbly and slightly golden.
Serve
  1. Remove from the oven, carefully place the fried eggs on top of each sandwich, and garnish with chopped parsley.
  2. Serve hot and enjoy your meal.

Notes

Use fresh bread to avoid soggy sandwiches and take your time with the bechamel sauce. Experiment with cheeses to enhance flavors.