CROQUE MADAME
The croque madame is a classic French café sandwich that evolved from the earlier croque monsieur, a grilled ham and cheese sandwich that first appeared on Parisian café menus in the early 20th century. While the exact origin is debated, the croque monsieur was already popular by around 1910, prized for its simplicity and rich flavour. The croque madame emerged as a variation sometime afterward, distinguished by the addition of a fried egg on top. According to popular accounts, the egg was said to resemble the fashionable women's hats worn at the time, leading to the feminine name “madame.” The sandwich quickly became a staple of French bistros and cafés, where it remains a beloved comfort food and a symbol of traditional French cuisine.
What makes a croque madame unique is its combination of simple yet indulgent ingredients. The sandwich is typically prepared with slices of white bread layered with ham and Gruyère or Emmental cheese, then topped with a creamy béchamel sauce and additional cheese before being grilled or baked until golden and bubbling. Once cooked, a fried egg is placed on top, creating the defining feature that separates it from the croque monsieur. The rich béchamel, melted cheese, savoury ham, and runny egg yolk work together to create a luxurious texture and flavour profile that has made the croque madame a timeless favourite in French cafés and home kitchens alike.
CROQUE MADAME
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CROQUE MADAME 〰️
Time: 30 minutes
Serves: 1 sandwich
Cheesy Bechamel (makes enough for two sandwiches, of one with leftover for other meals)
50gm butter
50gm plain flour
500ml milk
1 table spoon dijon mustard
1 egg yolk
1/4 nutmeg, microplaned
50gm gruyere cheese, grated
Salt, to taste
2 sliced tin loaf bread
2 table spoons dijon mustard
3 slices thick smoked ham
100gm gruyere cheese, grated
1 egg
Olive oil
Garnish: finely chopped chives
Preheat oven to 250 degrees Celsius on grill setting.
Start by making cheesy béchamel. Place medium pot on medium high heat and add in butter. Allow to melt before adding in the flour and whisk in and let the flour cook out for 1-2 minutes. Pour in half the milk and whisk in before adding in the rest of the milk and whisk in. Keep whisking until thickened, take off heat and whisk in 1 tbl sp dijon mustard, egg yolk, nutmeg, 50gm gruyere cheese and salt to taste. Place back on low heat whisking as you go until béchamel is very thick and could be spooned onto something and hold its shape. Take off heat and leave to the side.
Add bread to baking tray and drizzle with olive oil and place in oven under grill. Grill until golden, flip toast and grill second side until golden. Remove tray from oven and prepare to build sandwich.
Spread a table spoon of dijon mustard on each slice of toast. On one slice build with a layer of cheesy béchamel, then the slices of ham, then 50gm of grated gruyere cheese. Finish with one more layer of béchamel onto the cheese, close the sandwich with mustard side down and on top place the remaining 50gm gruyere cheese. Pop into oven under grill and cheese is melted and bubbly (2-3 minutes).
Place small pan on medium heat with a layer of olive oil and crack egg in when pan is hot. Allow to egg to fry, gently spoon hot oil on top to seal. Once just cooked, remove from pan and top the sandwich with it, before finishing with fresh chives to garnish. Enjoy by turning egg over, pushing down to allow the yolk to go into the sandwich and enjoying all together.