I love classic recipes such as Croque Madame. Truth be told, this brunch dish combines everything I adore about food: bread, butter, eggs, and creamy sauces. There's something truly comforting about the combination of textures and flavors in this French bistro staple.

Now, I don't want to linger too much on introductions since I know how frustrating long descriptions can be. In the end, we all want a simple and easy-to-read recipe, not a block of text made just for Google. This being said, let me teach you how to make Croque Madame.

How to Make Croque Madame

Step 1: Prepare the Bechamel Sauce

• If you don't have bechamel sauce prepared, start with this step. While store-bought versions exist, I highly recommend making your own.
• In a saucepan over low heat, melt 1 tbsp butter.

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• Add 1 tbsp all-purpose flour and stir constantly.

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• Slowly pour in 1 cup milk, stirring until the mixture thickens slightly (about 5 minutes).
• Season with 1/4 tsp nutmeg, salt, and pepper.
• Stir in grated Gruyère cheese and mix until smooth.

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Step 2: Assemble the Sandwich

• Spread Dijon mustard on two slices of bread and layer each with ham.
• Spread bechamel sauce on the remaining two slices.

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• Assemble the sandwiches by placing one mustard and ham-covered slice with one bechamel-covered slice.

Step 3: Cook the Sandwiches

• Heat a pan over medium heat and melt 2 tbsp butter.
• Fry the sandwiches until golden brown on both sides (about 2 minutes per side).

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• Transfer them to an ovenproof tray, top with extra bechamel sauce.

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• Broil until bubbly.

Step 4: Fry the Eggs and Serve

• In a separate pan, heat frying oil over medium heat.
• Crack the eggs and fry them sunny-side-up until the whites are set but the yolks remain runny.

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• Place an egg on top of each sandwich and serve immediately.
• For a balanced plate, I recommend serving Croque Madame with greens, cherry tomatoes drizzled with olive oil and balsamic vinegar.

(For the best results, I highly recommend using my Tangzhong Milk Bread, which adds a wonderfully soft texture to this dish. You can find the full recipe for it here)

The Story Behind Croque Madame

The Croque Madame originates from France, first appearing in Parisian cafés in 1910. This indulgent sandwich is actually a variation of the Croque Monsieur, which consists of bread, butter, ham, and cheese, topped with more cheese and baked until golden. The difference? The Croque Madame is crowned with a fried egg, making it even richer and satisfying.

Interestingly, the name "Croque Madame" is believed to come from the egg resembling a woman's hat, a common style in early 20th-century France. Over the years, chefs worldwide have put their own spin on the dish, from adding chicken (as Jacques Pépin does) to swapping ham for turkey or bacon.

Nutritional Aspects :While I don't usually count Croque Madame calories, I know some of you might. On average, this dish contains 600-800 calories per serving, depending on portion size and butter use. If you're looking to lighten it up, consider using whole-grain bread, a lighter cheese, or an air-fried egg.

FAQ:

Everything you need to know about croque madame:

Q: Croque Monsieur vs Croque Madame

A: The main difference is the egg. A Croque Monsieur is simply grilled ham and cheese with bechamel sauce, while a Croque Madame has a fried egg on top.

Q: Why Is It Called a Croque Madame?

A: The name comes from the egg on top, which supposedly resembles the hats women wore in early 20th-century France.

Q: Why Does a Croque Madame Have an Egg?

A: The addition of a fried egg transforms the Croque Monsieur into a more substantial meal, perfect for brunch.

Q: How to Eat a Croque Madame

A: Use a knife and fork, breaking the yolk over the sandwich for extra creaminess.

Q: Where Is Croque Madame From?

A: It originates from France, specifically Parisian cafés, where it has been served since the early 20th century.

Conclusion

I hope you'll give this Croque Madame recipe a try! If you do, be sure to tag us when you post it. The full video tutorial is available on YouTube, so check it out—and don't forget to like and subscribe for more recipes. Happy cooking!

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