Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 slices sturdy white sandwich bread or pain de mie
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
- 1 pinch ground nutmeg
- 1 teaspoon Dijon mustard (optional)
- 4 ounces Gruyère cheese, shredded (about 1 cup packed), divided
- 4 ounces thinly sliced ham
- 2 large eggs
- 1 tablespoon chopped chives (optional, for serving)
Do This
- 1. Make béchamel: melt 2 tbsp butter, whisk in flour 1 minute, whisk in milk; simmer 3–5 minutes until thick; season with salt, pepper, nutmeg, Dijon.
- 2. Butter bread and toast in a skillet over medium heat until golden on both sides.
- 3. Build sandwiches: toasted bread + ham + half the Gruyère + bread.
- 4. Spoon béchamel over the top of each sandwich; add remaining Gruyère.
- 5. Broil on a sheet pan 2–4 minutes until bubbling and browned (watch closely).
- 6. Fry 2 sunny-side-up eggs in butter over medium-low heat, 2–3 minutes.
- 7. Top each sandwich with an egg; finish with chives and serve right away.
Why You’ll Love This Recipe
- Classic French bistro comfort: crispy toast, salty ham, melty Gruyère, and creamy béchamel in every bite.
- The sunny egg yolk turns into an instant “sauce,” making brunch feel extra special with minimal effort.
- Broiler magic: fast, dramatic browning and bubbly cheese without needing fancy equipment.
- Easy to scale: make 2, 4, or 6 servings by batching the béchamel and broiling multiple sandwiches at once.
Grocery List
- Produce: chives (optional)
- Dairy: unsalted butter, whole milk, Gruyère cheese, eggs
- Pantry: sturdy white bread (pain de mie or sandwich bread), all-purpose flour, Dijon mustard (optional), kosher salt, black pepper, ground nutmeg
Full Ingredients
For the Béchamel Sauce (about 1 cup)
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed (microwave 30–45 seconds)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 pinch ground nutmeg (about 1/16 teaspoon)
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
For the Sandwiches
- 4 slices (about 160–200 g total) sturdy white bread or pain de mie
- 2 tablespoons (28 g) unsalted butter, softened (for toasting the bread)
- 4 ounces (113 g) thinly sliced ham
- 4 ounces (113 g) Gruyère cheese, shredded (about 1 cup packed), divided
For the Eggs & Finishing
- 2 large eggs
- 1 tablespoon (14 g) unsalted butter (for frying eggs)
- 1 tablespoon chopped chives (optional, for serving)
- Black pepper, to finish
Step-by-Step Instructions
Step 1: Set up the broiler and prep your pan
Position an oven rack about 6 inches (15 cm) from the broiler. Set the broiler to High (most ovens are approximately 500°F/260°C on broil).
Line a sheet pan with foil for easy cleanup (optional but helpful), and set it near the stove.
Step 2: Make the béchamel (creamy, spoonable, not gluey)
In a small saucepan over medium heat, melt 2 tablespoons (28 g) butter. Sprinkle in 2 tablespoons (16 g) flour and whisk constantly for 1 minute. You want the mixture (a roux) to look smooth and smell lightly toasty, but not brown.
Slowly whisk in the 1 cup (240 ml) warm milk a splash at a time to avoid lumps. Once all the milk is added, whisk until smooth and bring to a gentle simmer.
Reduce heat to medium-low and simmer, whisking often, for 3–5 minutes, until the sauce thickens enough to coat the back of a spoon. Whisk in 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and a pinch of nutmeg. If using, whisk in 1 teaspoon Dijon. Taste and adjust seasoning.
Remove from heat and cover the surface with a piece of foil or parchment (or just keep it on very low heat) so it doesn’t form a skin.
Step 3: Toast the bread for a crisp, sturdy base
Spread 2 tablespoons (28 g) softened butter lightly over one side of each bread slice. Heat a large skillet or griddle over medium heat.
Toast the bread butter-side down until deeply golden, about 2–3 minutes. Flip and toast the second side for 1–2 minutes. (A little extra toasting helps the sandwich hold up under the béchamel.) Transfer toasted bread to your sheet pan.
Step 4: Assemble the sandwiches (ham + Gruyère)
On the sheet pan, build 2 sandwiches:
- Place 2 slices of toasted bread down as the bases.
- Fold 2 ounces (57 g) ham onto each base slice (folding creates nice layers).
- Sprinkle on half the Gruyère (about 2 ounces/57 g total, divided between both).
- Top with the remaining 2 bread slices.
Step 5: Blanket with béchamel and broil until bubbling
Spoon béchamel generously over the top of each sandwich (use roughly 1/2 cup per sandwich, or to your liking), spreading it almost to the edges so every bite gets sauce.
Top with the remaining Gruyère (about 2 ounces/57 g total, divided between both).
Broil on High until the cheese is bubbly and the top has browned spots, 2–4 minutes. Stay close: broilers can go from perfect to scorched quickly.
Step 6: Fry the eggs sunny-side up
While the sandwiches broil (or immediately after), fry the eggs. Heat a nonstick skillet over medium-low heat and melt 1 tablespoon (14 g) butter.
Crack in 2 eggs and cook until the whites are set but the yolks are still runny, 2–3 minutes. If you want the tops of the whites to set faster without flipping, cover the pan for 30–60 seconds (the trapped steam helps).
Season lightly with salt and black pepper.
Step 7: Top, garnish, and serve hot
Transfer each broiled sandwich to a plate. Slide a fried egg onto the top of each one. Finish with chives (if using) and a few grinds of black pepper.
Serve immediately while the béchamel is creamy and the yolk is still runny. A knife-and-fork brunch moment is the whole point here.
Pro Tips
- Warm the milk for lump-free béchamel: Cold milk can seize the roux and create lumps; warm milk blends in smoothly.
- Shred your own Gruyère if possible: Pre-shredded cheese often contains anti-caking agents that melt less smoothly.
- Toast the bread well: A deeper toast keeps the sandwich from getting soggy under the béchamel.
- Broiler safety: Broil times vary wildly by oven. Start checking at 2 minutes and don’t walk away.
- Egg timing: For the prettiest plate, fry the eggs right as the sandwiches come out of the broiler so everything is hot at once.
Variations
- Croque Monsieur (no egg): Skip the fried egg and serve as-is. (Still decadent.)
- Extra-savory béchamel: Add 1 tablespoon (10 g) finely grated Parmesan to the béchamel, or a tiny pinch of cayenne for warmth.
- Greens on the side: Serve with a simple arugula salad dressed with 1 teaspoon Dijon, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt, and pepper to cut the richness.
Storage & Make-Ahead
Croque Madame is best eaten immediately (the egg and broiled top don’t reheat perfectly), but you can still prep smart. Make the béchamel up to 2 days ahead; cool, cover, and refrigerate. Rewarm gently over low heat with a splash of milk to loosen.
For leftovers: store the broiled sandwiches (without the egg, if possible) in an airtight container in the fridge for up to 2 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes until hot, then fry a fresh egg to top.
Nutrition (per serving)
Approximate, per 1 Croque Madame: 780 calories, 39 g protein, 45 g carbs, 48 g fat, 2 g fiber, 1500 mg sodium. Values vary by bread, ham, and exact amounts of béchamel/cheese used.
