Croque Madame Breakfast Sandwich

How to Make Croque Madame Breakfast Sandwich

1. 1

   Step 1: Make a smooth béchamel

   Warm the milk in a small saucepan or the microwave. In a medium saucepan over medium heat, melt the butter, whisk in the flour and cook 1–2 minutes without browning. Whisk in the warm milk gradually until smooth and gently simmer until thick enough to coat the back of a spoon, about 3–5 minutes. Season with kosher salt and a pinch of nutmeg, then remove from heat and set aside.

   For this step

   • 3 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 1 1/2 cupsWhole milk (warmed)
   • 3/4 tspKosher salt
   • a pinchGround nutmeg
   
2. 2

   Step 2: Preheat oven and prepare bread

   Position a rack in the middle of the oven and preheat to 425°F (220°C). Lightly brush or spread a little of the reserved melted butter on one side of each bread slice (optional for extra crisping). Spread a thin layer of Dijon mustard on the other side of 4 slices; top each with two slices of ham and a generous handful of shredded Gruyère, then close with the remaining bread slices, mustard side in.

   For this step

   • 1 tbspDijon mustard
   • 8 slicesThick-sliced bread (pain de mie, brioche, or sourdough)
   • 8 slicesThinly sliced ham
   • 2 cupsGruyère cheese, shredded
3. 3

   Step 3: Assemble with béchamel and cheese

   Place sandwiches on a baking sheet lined with parchment or a lightly greased pan, seam-side down. Spoon a thick layer of béchamel over the top of each sandwich and sprinkle the remaining Gruyère evenly over the béchamel so it will brown and bubble during baking.
   
4. 4

   Step 4: Bake, add eggs, and finish

   Bake the sandwiches until the cheese is bubbly and edges are golden, about 10–12 minutes. Carefully crack one large egg on top of each sandwich and return to the oven, baking until egg whites are set but yolks remain slightly runny, about 5–7 minutes more (or cook longer for fully set yolks).

   For this step

   • 4 largeLarge eggs
   
5. 5

   Step 5: Rest and serve

   Let sandwiches rest 1–2 minutes to firm slightly, then transfer to plates. Season eggs with a pinch of salt (and pepper if desired), garnish with chopped parsley if you like, and serve immediately while yolks are runny and cheese is molten.

1. Warm the milk in a small saucepan or the microwave. In a medium saucepan over medium heat, melt the butter, whisk in the flour and cook 1–2 minutes without browning. Whisk in the warm milk gradually until smooth and gently simmer until thick enough to coat the back of a spoon, about 3–5 minutes. Season with kosher salt and a pinch of nutmeg, then remove from heat and set aside.
2. Position a rack in the middle of the oven and preheat to 425°F (220°C). Lightly brush or spread a little of the reserved melted butter on one side of each bread slice (optional for extra crisping). Spread a thin layer of Dijon mustard on the other side of 4 slices; top each with two slices of ham and a generous handful of shredded Gruyère, then close with the remaining bread slices, mustard side in.
3. Place sandwiches on a baking sheet lined with parchment or a lightly greased pan, seam-side down. Spoon a thick layer of béchamel over the top of each sandwich and sprinkle the remaining Gruyère evenly over the béchamel so it will brown and bubble during baking.
4. Bake the sandwiches until the cheese is bubbly and edges are golden, about 10–12 minutes. Carefully crack one large egg on top of each sandwich and return to the oven, baking until egg whites are set but yolks remain slightly runny, about 5–7 minutes more (or cook longer for fully set yolks).
5. Let sandwiches rest 1–2 minutes to firm slightly, then transfer to plates. Season eggs with a pinch of salt (and pepper if desired), garnish with chopped parsley if you like, and serve immediately while yolks are runny and cheese is molten.