This croque madame is just like the one I fell in love with in Paris — crisp, golden, and topped with a perfectly runny egg. It’s a French café classic that turns a simple ham and cheese sandwich into something truly special.
I first fell in love with croque madame in a little café in Paris, where it arrived at the table bubbling, golden, and crowned with a perfectly runny egg. It’s essentially a very fancy grilled cheese — but once you add silky béchamel, salty ham, nutty gruyère, and that rich egg on top, it becomes something truly special. Crisp edges, creamy center, and a fork-and-knife situation that feels equal parts indulgent and elegant.
Over the years, I’ve tested different methods, and I always come back to the technique a French chef once showed me: start it on the stovetop, finish it under the broiler. Crisping the buttered bread in a skillet gives you that deeply golden, grilled-cheese crunch. Then the sandwiches are topped with béchamel and more gruyère and slid under the broiler just long enough for the sauce to bubble and the cheese to melt into a creamy blanket — without ever making the bread soggy.
The béchamel itself is simple but essential: butter and flour whisked together, milk added slowly, then seasoned with a pinch of nutmeg and salt until thick and silky. Once assembled with Dijon, thin slices of ham, and plenty of shredded gruyère, the final touch is a fried egg with set whites and a gloriously runny yolk. When that yolk spills into the cheese and sauce, it’s pure magic — rich, savory, and completely irresistible.
5 tips for the ultimate croque madame
Anyone can make a grilled cheese — but not all grilled cheeses are created equal. The same goes for croque madames. A few small details make all the difference. Say oui to these 5 tips for the ultimate croque madame:
- Grill both sides: You can’t have a proper croque without the crunch. Make sure both sides of the bread are golden and crisp before it hits the broiler.
- Extra béchamel: You might notice this recipe uses a little more béchamel than others — that’s intentional. It creates a creamier, more luxurious topping.
- Thinly sliced ham: Skip thick packaged slices and ask the deli to slice it thin. If you can find French ham, even better.
- Mustard: A swipe of Dijon cuts through the richness beautifully. Not a fan? Use less or leave it out.
- Make ahead: Hosting brunch? Prepare the béchamel and assemble the sandwiches a few hours in advance, then grill, broil, and top with eggs just before serving.
Croque Madame (recipe from a French chef)
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Ingredients
- ▢ 8 slices bread
- ▢ 4 tablespoons butter (softened)
- ▢ 4 teaspoons dijon mustard (see notes)
- ▢ 8 thin slices of ham (see notes)
- ▢ 3 cups shredded gruyere (divided)
- ▢ 4 large eggs
- ▢ Salt and pepper (for the eggs)
- ▢ Minced parsley (to serve)
Bechamel
- ▢ 4 tablespoons butter
- ▢ 2 tablespoons all-purpose flour
- ▢ 1 ½ cups whole milk
- ▢ Nutmeg and salt (to taste)
Instructions
- To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and whisk for one minute. Slowly whisk in the milk then bring to a boil and cook until it thickens, for about 2 minutes. Season to taste with nutmeg and salt. Set aside to cool slightly while you prepare the sandwiches. 4 tablespoons butter, 2 tablespoons all-purpose flour, 1 ½ cups whole milk, Nutmeg and salt
- Preheat your oven to low broil and position a rack near the top. (If your oven doesn’t have a low broil option, move the rack down towards the middle.) Butter each slice of bread on one side and lay them buttered side down on a baking sheet. 8 slices bread, 4 tablespoons butter
- To assemble the sandwiches, spread one teaspoon of mustard on four slices of bread. Spoon a heaping tablespoon of the sauce onto each of the eight slices. Lay two slices of ham and ½ cup of gruyere cheese on four slices and then top with the remaining slices of bread. 4 teaspoons dijon mustard, 8 thin slices of ham, 3 cups shredded gruyere
- Heat a large skillet over medium heat. Add the sandwiches, working in batches if needed. Cook until the bottoms of the sandwiches are golden and then flip them over and cook until the second side is golden and the cheese is melty. Transfer them to the baking sheet.
- Add a generous layer of bechamel sauce to the tops of each sandwich, using all of the sauce. Sprinkle each with ¼ cup of gruyere cheese, and then broil while you cook the eggs.
- Add a little butter or oil to the pan and then crack the eggs into it. Season the eggs with salt and pepper and cook until the whites are set and the yolks are runny, about 2-3 minutes. 4 large eggs, Salt and pepper
- Serve the sandwiches with an egg on top and a little minced parsley. Minced parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Croque Madame (recipe from a French chef)
Ingredients
- 8 slices bread
- 4 tablespoons butter , softened
- 4 teaspoons dijon mustard , see notes
- 8 thin slices of ham , see notes
- 3 cups shredded gruyere , divided
- 4 large eggs
- Salt and pepper , for the eggs
- Minced parsley , to serve
Bechamel
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- Nutmeg and salt , to taste
Instructions
- To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and whisk for one minute. Slowly whisk in the milk then bring to a boil and cook until it thickens, for about 2 minutes. Season to taste with nutmeg and salt. Set aside to cool slightly while you prepare the sandwiches. 4 tablespoons butter, 2 tablespoons all-purpose flour, 1 ½ cups whole milk, Nutmeg and salt
- Preheat your oven to low broil and position a rack near the top. (If your oven doesn’t have a low broil option, move the rack down towards the middle.) Butter each slice of bread on one side and lay them buttered side down on a baking sheet. 8 slices bread, 4 tablespoons butter
- To assemble the sandwiches, spread one teaspoon of mustard on four slices of bread. Spoon a heaping tablespoon of the sauce onto each of the eight slices. Lay two slices of ham and ½ cup of gruyere cheese on four slices and then top with the remaining slices of bread. 4 teaspoons dijon mustard, 8 thin slices of ham, 3 cups shredded gruyere
- Heat a large skillet over medium heat. Add the sandwiches, working in batches if needed. Cook until the bottoms of the sandwiches are golden and then flip them over and cook until the second side is golden and the cheese is melty. Transfer them to the baking sheet.
- Add a generous layer of bechamel sauce to the tops of each sandwich, using all of the sauce. Sprinkle each with ¼ cup of gruyere cheese, and then broil while you cook the eggs.
- Add a little butter or oil to the pan and then crack the eggs into it. Season the eggs with salt and pepper and cook until the whites are set and the yolks are runny, about 2-3 minutes. 4 large eggs, Salt and pepper
- Serve the sandwiches with an egg on top and a little minced parsley. Minced parsley
