Croque Madame

How to Make It

1. 1

   Make the Béchamel Sauce

   In a small saucepan over medium-low heat, melt 15g of unsalted butter. Add the flour and whisk continuously for 1–2 minutes to form a pale roux — do not let it brown. Gradually pour in the semi-skimmed milk in a thin stream, whisking constantly to prevent lumps. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Season with a pinch of nutmeg, salt, and black pepper. Remove from heat and set aside.

   Tip: Keep the heat low and whisk without stopping — this is the secret to a lump-free, silky béchamel.
2. 2

   Assemble the Sandwiches

   Preheat your oven grill (broiler) to high. Lightly toast the four slices of whole grain sourdough bread. Spread a thin layer of Dijon mustard on two of the slices. Layer the thinly sliced ham evenly over the mustard-coated slices, then sprinkle half the grated Gruyère over the ham. Place the plain toasted bread slices on top to close each sandwich.

   Tip: Toasting the bread first prevents sogginess when the béchamel is added on top.
3. 3

   Grill with Béchamel and Cheese

   Place the assembled sandwiches on a baking tray lined with parchment paper. Spoon the béchamel sauce generously over the top of each sandwich, spreading it to the edges. Sprinkle the remaining grated Gruyère evenly over the béchamel. Slide the tray under the hot grill (broiler) and cook for 4–5 minutes until the cheese is bubbling, golden, and slightly caramelised at the edges.

   Tip: Watch the grill closely — Gruyère can go from golden to burnt in under a minute.
4. 4

   Fry the Eggs

   While the sandwiches are grilling, melt 10g of butter in a small non-stick pan over medium-low heat. Crack each egg gently into the pan and fry slowly until the whites are fully set but the yolk remains runny — approximately 2–3 minutes. Season lightly with salt and pepper.

   Tip: A runny yolk is traditional and acts as a natural sauce — cook on low heat for full control.
5. 5

   Crown and Serve

   Remove the grilled sandwiches from the oven and immediately crown each one with a fried egg placed directly on top. Serve at once on warm plates with a simple green salad or cornichons on the side.

   Tip: The Croque Madame gets its name from the egg on top, said to resemble a lady's hat — serve it with pride immediately for the best texture and temperature.