How to Make a Classic Croque Madame with Bechamel

Croque madame — the iconic French ham-and-cheese sandwich crowned with a fried egg. This easy Croque Madame recipe brings classic French flavors to your kitchen with a creamy béchamel, melty cheese, and a crisped, buttery exterior. Perfect for breakfast, brunch, or a quick dinner, it’s simple to make and endlessly satisfying.

croquemadame1 — photo courtesy of Phil Runion

I made this late one evening when I wanted something fast but flavorful. A Croque Madame fit the bill: toasted bread, savory ham, a little béchamel, and a sunny-side-up egg on top. It’s a small indulgence that comes together in about 25 minutes.

What is a croque madame?

A Croque Madame is a hot French sandwich made from sliced bread, ham, cheese, and a rich béchamel sauce, finished with a fried egg on top. Remove the egg and you have a Croque Monsieur. The classic version uses Gruyère cheese for its nutty, melting quality, but cheddar works well if that’s what you have on hand.

Yield: Makes 4 Sandwiches

Croque Madame Recipe

This Croque Madame has a touch of American flair with cheddar cheese when Gruyère isn’t available, but the method is the same: a quick béchamel, plenty of ham, toasted bread, and a fried egg to finish. It’s reliable, fast, and ideal for feeding four.

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Ingredients

Bechamel Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper, to taste
1 cup grated cheddar or Gruyère cheese (Gruyère is traditional)

The Croque Madame Sandwich

4 eggs
12 slices chicken or Black Forest ham
2 tablespoons unsalted butter, at room temperature
8 slices good white bread

Instructions

Make the Béchamel

Melt the 2 tablespoons of unsalted butter in a small saucepan over medium heat. When it starts to bubble, add the 2 tablespoons of flour and whisk continuously to form a roux.
Cook the roux for about one minute, stirring constantly, until it turns a pale blond and gives off a slightly nutty aroma. This step removes the raw flour taste.
Slowly whisk in the milk, adding it in a steady stream to avoid lumps. Bring the mixture to a gentle simmer while whisking.
Reduce the heat to low and stir in the grated cheese. Season with salt and pepper to taste. Continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.

Assemble and Cook the Sandwiches

Heat a skillet over medium heat for toasting the bread.
Butter one side of each slice of bread with the room-temperature butter (butter only one side of each slice).
Place a buttered slice, buttered side down, in the skillet. Spoon about a tablespoon of béchamel onto the bread, then layer three slices of ham on top. Top with the second slice of bread, buttered side up.
Brown the sandwich for 2–3 minutes per side, or until each side is golden and crisp. Repeat to make the remaining three sandwiches.
Preheat your broiler. Line a baking sheet with foil for easy cleanup and arrange all four sandwiches on the sheet.
Spread about a tablespoon of béchamel evenly across the top of each sandwich.
Broil for about 1–2 minutes, watching closely, until the top is lightly browned and bubbling.
While the sandwiches are broiling, fry the eggs sunny-side-up (or cook them to your preferred doneness).
Remove the sandwiches from the oven and place a fried egg on each one. Season with a little salt and pepper. If you have any extra béchamel, spoon a small amount over the egg for extra creaminess.

Notes

Serve Croque Madames on their own or alongside a simple green salad or thinly sliced fries for a fuller meal. For the most authentic flavor, use Gruyère and day-old bread, which crisps nicely. If you prefer a lighter version, reduce the butter for the pan or use a quality low-fat milk in the béchamel.