Croque Madame with Ham, Gruyère, and Fried Egg

Why You’ll Love This Recipe

• Classic French comfort food with a home-cook-friendly method and simple tools.
• Buttery, crisp bread meets melty Gruyère, silky béchamel, and savory ham.
• A just-set fried egg adds richness and that irresistible yolk sauce moment.
• Great for brunch, a special lunch, or a speedy weeknight treat.

Grocery List

• Produce: Fresh chives (optional)
• Dairy: Unsalted butter, whole milk, Gruyère cheese, large eggs
• Pantry: Brioche or country white bread, Dijon mustard, all-purpose flour, kosher salt, pepper, ground nutmeg, neutral oil (for eggs)

Full Ingredients

Béchamel (Mornay) Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk, warmed
• 1/2 cup (2 oz) Gruyère, finely grated
• 1/2 tsp kosher salt, or to taste
• 1/8–1/4 tsp white pepper (or black pepper)
• 1/4 tsp ground nutmeg

Sandwiches

• 4 slices brioche or country white bread (about 3/4-inch thick)
• 1 tbsp unsalted butter (for griddling)
• 2 tsp Dijon mustard
• 1 cup (4 oz) Gruyère, finely grated
• 6 oz thinly sliced ham (Black Forest or Paris-style)

Eggs & Finish

• 2 tsp butter or neutral oil (for frying eggs)
• 2 large eggs
• Chopped fresh chives, optional
• Freshly ground black pepper and a pinch of flaky salt, to finish

Step-by-Step Instructions

Step 1: Preheat and prep

Set the broiler to High and place a rack 6 inches from the heat source (or preheat the oven to 425°F if you prefer baking). Warm the milk gently in a small saucepan or microwave until steamy but not boiling; this helps the sauce thicken smoothly. Finely grate all the Gruyère so it melts quickly and evenly.

Step 2: Make the béchamel (then turn it into Mornay)

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking constantly, until foamy and blond, about 1 minute. While whisking, slowly stream in the warm milk. Simmer, whisking often, until thick enough to coat a spoon, 3–4 minutes. Season with salt, pepper, and nutmeg. Remove from heat and whisk in 1/2 cup (2 oz) Gruyère until smooth. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally.

Step 3: Griddle the bread in butter

Heat a large skillet (cast iron is ideal) over medium heat. Add 1 tbsp butter; when foaming, add the bread slices. Griddle until lightly golden on both sides, 1–2 minutes per side. This prevents sogginess and builds that signature buttery crust.

Step 4: Assemble the sandwiches

Place two slices on a sheet pan. Spread each with 1 tsp Dijon. Top evenly with the ham and 1/2 cup (2 oz) of the remaining Gruyère (about 1/4 cup per sandwich). Spoon 1–2 tbsp of the warm sauce over the cheese, then cap with the remaining bread slices.

Step 5: Smother and broil

Spoon a generous layer of sauce over the top of each sandwich, letting it cascade just over the edges. Sprinkle the tops with the remaining 1/2 cup (2 oz) Gruyère. Broil until the sauce bubbles and the cheese spots golden-brown, 2–4 minutes. Watch closely to avoid burning. (Oven method: bake at 425°F until melted and browned in spots, 6–8 minutes.)

Step 6: Fry the eggs just-set

While the sandwiches finish, heat 2 tsp butter or oil in a nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up until the whites are set but the yolks are still runny, 2–3 minutes. For slightly set tops, cover the pan for the final 30 seconds.

Step 7: Finish and serve

Transfer the hot sandwiches to plates. Crown each with a fried egg. Finish with a pinch of flaky salt, freshly ground pepper, and chives if using. Serve immediately—ideally with a crisp salad or cornichons for contrast.

Pro Tips

• Warm milk makes a smoother, faster-thickening béchamel.
• Use day-old bread and griddle it first to keep the sandwich crisp under the sauce.
• Finely grate Gruyère for fast, even melting and beautiful browning.
• Broilers vary—keep the door ajar and your eyes on the prize during the last minute.
• For just-set eggs with no runny whites, cover the skillet briefly at the end.

Variations

• Croque Monsieur: Skip the fried egg and serve as is.
• Vegetarian: Swap ham for sautéed mushrooms and a handful of baby spinach.
• Cheese swap: Try Comté or Emmental for a slightly nuttier profile.

Storage & Make-Ahead

Make the béchamel (Mornay) up to 3 days ahead; refrigerate in an airtight container. Rewarm gently with a splash of milk, whisking until smooth. Assemble and broil sandwiches just before serving for best texture. Leftover sandwiches can be reheated at 350°F for 8–10 minutes; add a fresh fried egg. Fully assembled, egg-topped sandwiches do not freeze well; freezing is not recommended.

Nutrition (per serving)

Approx. 930 calories; 54 g fat; 45 g carbohydrates; 3 g fiber; 54 g protein; 1500 mg sodium. Estimates will vary based on bread thickness and exact brands.