Classic Croque Madame With Ham, Gruyère, and Fried Egg

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Quick Ingredients

8 slices sturdy white sandwich bread, pain de mie, or sourdough
5 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
1/4 teaspoon kosher salt, plus more for the eggs
1/8 teaspoon ground black pepper, plus more for the eggs
1/8 teaspoon ground nutmeg
4 teaspoons Dijon mustard
12 ounces thinly sliced smoked ham
8 ounces Gruyère cheese, freshly grated
4 large eggs
1 tablespoon finely chopped fresh chives

Do This

1. Heat the oven to 425°F and line a rimmed baking sheet with foil.
2. Make the béchamel by cooking 2 tablespoons butter with the flour, then gradually whisking in the warm milk. Simmer until thick and season with salt, pepper, and nutmeg.
3. Butter and toast the bread in the oven for 8 minutes, flipping once.
4. Build four sandwiches with Dijon, béchamel, smoked ham, and half of the Gruyère. Cover the tops with the remaining béchamel and cheese.
5. Bake for 7 to 9 minutes, then broil at 500°F for 1 to 2 minutes until bubbling and browned.
6. Fry four eggs in 1 tablespoon butter, place one on each sandwich, and finish with chives, salt, and pepper.

Why You’ll Love This Recipe

Crisp toast, smoky ham, velvety béchamel, and nutty Gruyère deliver classic French café flavor.
A sunny fried egg adds a rich, runny yolk that becomes an extra sauce for the sandwich.
The béchamel and sandwiches use simple techniques that are easy to master at home.
It is an impressive choice for brunch, lunch, or an indulgent breakfast-for-dinner.

Grocery List

Produce: 1 small bunch fresh chives
Dairy: 5 tablespoons unsalted butter, 1 1/4 cups whole milk, 8 ounces Gruyère cheese, 4 large eggs
Bakery: 8 slices sturdy white sandwich bread, pain de mie, or sourdough
Deli: 12 ounces thinly sliced smoked ham
Pantry: 2 tablespoons all-purpose flour, 4 teaspoons Dijon mustard, kosher salt, ground black pepper, ground nutmeg

Full Ingredients

For the Béchamel

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed to approximately 110°F
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg

For the Sandwiches

8 slices sturdy white sandwich bread, pain de mie, or sourdough, each about 1/2 inch thick
2 tablespoons unsalted butter, softened
4 teaspoons Dijon mustard
12 ounces thinly sliced smoked ham
8 ounces Gruyère cheese, freshly grated, about 2 packed cups

For the Fried Eggs and Garnish

1 tablespoon unsalted butter
4 large eggs
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon finely chopped fresh chives

Classic Croque Madame With Ham, Gruyère, and Fried Egg – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Position an oven rack in the upper third of the oven, about 6 inches below the broiler. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil; avoid parchment paper because the sandwiches will finish under a hot broiler. Warm the milk to approximately 110°F in a small saucepan over low heat or in the microwave for 60 to 90 seconds. The milk should feel warm but should not be boiling.

Step 2: Make the creamy béchamel

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute, allowing the mixture to bubble without browning. Slowly pour in the warm milk in three additions, whisking thoroughly after each addition to prevent lumps. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook for 3 to 4 minutes, whisking frequently, until smooth and thick enough to coat the back of a spoon. Whisk in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the nutmeg. Remove the pan from the heat. The finished béchamel should yield about 1 1/4 cups.

Step 3: Toast the bread

Spread the softened butter over one side of each bread slice, using about 3/4 teaspoon per slice. Arrange the bread on the prepared baking sheet with the buttered sides facing up. Bake at 425°F for 5 minutes. Flip the slices and bake for another 3 minutes, until the bread feels dry and firm and the edges are lightly golden. Remove the pan from the oven, but leave the oven on.

Step 4: Assemble the sandwiches

Set aside four bread slices for the tops. Spread each of the remaining four slices with 1 teaspoon Dijon mustard, followed by 1 tablespoon béchamel. Divide the smoked ham evenly among the four slices, folding the ham rather than laying it completely flat to create a generous, airy layer. Sprinkle each with 1/4 cup grated Gruyère.

Place the reserved bread slices over the fillings and press down gently. Spoon 1/4 cup béchamel over the top of each sandwich, spreading it almost to the edges. Finish each sandwich with another 1/4 cup grated Gruyère.

Step 5: Bake and broil until bubbling

Return the sandwiches to the 425°F oven and bake for 7 to 9 minutes, until heated through and the cheese has melted. Change the oven setting to high broil, approximately 500°F if the temperature is adjustable. Broil for 1 to 2 minutes, watching continuously, until the cheese is bubbling and marked with deep golden-brown spots. Remove the pan from the oven as soon as the tops are browned; Gruyère can go from golden to burned quickly.

Step 6: Fry the eggs

While the sandwiches bake, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into four small bowls, then gently slide them into the skillet, leaving space between them. Cook uncovered for 2 minutes. Cover the skillet and cook for another 1 to 2 minutes, until the whites are fully opaque and set but the yolks remain soft and runny. Season the eggs with 1/8 teaspoon salt and 1/8 teaspoon black pepper. For firmer yolks, cook the covered eggs for 4 to 5 minutes total.

Step 7: Crown the sandwiches and serve

Transfer each hot sandwich to a plate and place one fried egg directly on top. Sprinkle with the chopped chives and serve immediately while the Gruyère is bubbling, the toast is crisp, and the egg yolks are warm. A lightly dressed green salad, cornichons, or a few slices of ripe tomato make excellent accompaniments.

Pro Tips

Use sturdy bread: Bread cut about 1/2 inch thick holds up to the béchamel without becoming soggy. Pain de mie is traditional, but firm sourdough also works well.
Grate the cheese yourself: Freshly grated Gruyère melts more smoothly than pre-shredded cheese, which may contain anti-caking starches.
Warm the milk: Adding warm milk to the flour and butter mixture helps create a smooth, lump-free béchamel.
Fold the ham: Loosely folded slices create distinct layers and prevent the center of the sandwich from feeling dense.
Watch the broiler: Stay near the oven during the final 1 to 2 minutes. The ideal top is bubbling with caramelized brown patches, not uniformly dark.

Variations

Croque Monsieur: Omit the fried eggs for the equally classic egg-free version.
Turkey Madame: Replace the smoked ham with 12 ounces of thinly sliced roasted turkey and add an extra 1 teaspoon Dijon to each sandwich.
Vegetarian Madame: Replace the ham with 12 ounces of sautéed mushrooms and spinach. Cook the vegetables until their moisture has evaporated before assembling the sandwiches.

Storage & Make-Ahead

The béchamel can be prepared up to 2 days in advance. Press a piece of food-safe wrap directly against its surface, refrigerate it in an airtight container, and reheat it gently over low heat with 1 to 2 tablespoons of milk. The sandwiches can be assembled without the top layer of béchamel, cheese, or fried eggs up to 8 hours ahead; cover and refrigerate, then add the toppings immediately before baking. Refrigerate leftover sandwiches without the eggs in an airtight container for up to 3 days. Reheat them on a foil-lined baking sheet at 375°F for 10 to 15 minutes, then add freshly fried eggs. Freezing is not recommended because the béchamel may separate and the bread can become soggy.

Nutrition (per serving)