I’ve been making this Croque Madame for years, and it’s honestly the recipe I use most for impressing weekend guests. It feels so French, so fancy, but it’s just a toasted ham and cheese sandwich. I mean, we all have ham and cheese, right? The real magic is in the bechamel sauce slathered on top. And the egg? The runny egg yolk dripping down the sides turns it from a simple snack into a meal you’ll think about for days. This recipe is my go-to for serious Breakfast Ideas that feel like a special occasion without the fuss. You’ll find a million recipes online, from All Recipes.com to fancy food blogs. But after making it a dozen ways, this version is the winner for me. It’s rich and satisfying, and perfect for those who want decadent Breakfast Recipes that are a bit more exciting than cereal. And while it’s not vegan or vegetarian, I promise it’s worth the splurge. Save your Breakfast Ideas Vegan and Breakfast Ideas Vegetarian for another day – this one is for celebrating. Think of it as the ultimate upgrade for your weekend brunch. It works beautifully for a quiet morning treat or for feeding a crowd. I’ve even cut it into little squares for parties. And honestly? My niece loved it as a toddler, so I guess it qualifies for Toddler Breakfast Ideas, too – just maybe without the extra pepper! This recipe is a true crowd-pleaser, and once you master it, you’ll never look at a grilled cheese the same way again.

1) Key Takeaways
2) Easy Croque Madame Recipe
3) Ingredients for Croque Madame
4) How to Make Croque Madame
5) Tips for Making Croque Madame
6) Making Croque Madame Ahead of Time
7) Storing Leftover Croque Madame
8) Try these Breakfast Ideas next!
9) Croque Madame
10) Nutrition

1) Key Takeaways

What is the difference between a Croque Monsieur and a Croque Madame? It’s all about the egg. A Croque Monsieur is a ham and cheese sandwich. A Croque Madame gets a fried egg on top, making it the fancier, more decadent sister.
What kind of cheese is best? Gruyère is classic. Its nutty, complex flavor melts beautifully and makes the whole thing taste authentically French. No Gruyère? Swiss or a sharp white cheddar can pinch-hit.
Is the bechamel sauce necessary? I know, an extra pan. But this creamy sauce is what elevates it from a diner sandwich to a bistro-worthy masterpiece. It adds a luxurious layer you can’t skip.
Can I make this recipe vegetarian? You can swap the ham for sautéed mushrooms or spinach, and it makes for a wonderful vegetarian breakfast sandwich. The core magic of cheese and bechamel still works.

2) Easy Croque Madame Recipe

If you’re looking for Breakfast Ideas that feel like a special occasion, stop your search. This Croque Madame is it. The name sounds intimidating, but really, it’s a dressed-up grilled cheese. It’s one of those perfect Breakfast Recipes that proves simple ingredients, treated with a little care, can become something truly spectacular.

I love this recipe because it bridges a gap. It’s fancy enough for a holiday brunch or to impress a date, yet humble enough for a lazy Sunday when you just want something deeply satisfying. You’re not doing anything complicated, but the end result tastes like you slaved over a hot stove for hours. That’s the best kind of kitchen magic.

We’re taking soft white bread, good ham, and melting cheese, then blanketing it in a homemade bechamel sauce before it all gets broiled to golden perfection. The final touch, a sunny-side-up egg with a yolk that oozes over everything, ties it all together. It’s rich, it’s comforting, and it’s absolutely a crowd-pleaser. This is the ultimate upgrade for your Breakfast Ideas rotation.

3) Ingredients for Croque Madame

Good White Bread (8 slices): Don’t use the flimsy stuff. You need a sturdy bread that can hold up to the sauce and toppings without turning to mush. A thick-cut Pullman loaf or a hearty sourdough works wonders. Stale-ish bread is actually a bonus here.

Dijon Mustard (about 1-2 tablespoons): This is your secret flavor weapon. A thin spread on the inside of the bread adds a sharp, tangy bite that cuts through all the rich cheese and bechamel. Yellow mustard won’t give you the same effect, trust me.

Good-Quality Sliced Ham (8 ounces): Look for Black Forest, Parisian-style ham, or a nice baked ham from the deli counter. It should have flavor on its own. Avoid the super thin, watery packaged slices if you can.

Gruyère Cheese (6 ounces, grated): This is the heart of the sandwich. Gruyère melts like a dream and has this incredible nutty, slightly sweet flavor that is just so French. If you absolutely can’t find it, Emmental or Comté are great substitutes.

For the Bechamel Sauce: You’ll need unsalted butter, all-purpose flour, whole milk (warmed up a bit), a pinch of freshly grated nutmeg (please don’t skip this!), salt, and pepper. This sauce is what makes it a Croque, not just a melt.

For the Topping: Large eggs (one per sandwich), a little extra butter for frying them, and maybe some extra grated Gruyère to sprinkle on top before broiling. A sprinkle of chopped chives or parsley at the end makes it look pretty, but it’s not mandatory.

4) How to Make Croque Madame

Step 1. Make the bechamel sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about a minute until it smells a bit nutty. This is your roux. Slowly pour in the warm milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and bubbles gently. Take it off the heat and stir in the nutmeg, salt, and pepper. Set this aside.

Step 2. Build the sandwiches. Turn your broiler on and move a rack to the top position. Line a baking sheet with foil for easy cleanup. Lay out your bread slices. Spread a thin layer of Dijon mustard on one side of each slice. On four of the mustardy slices, layer ham and a generous amount of grated Gruyère. Top with the remaining bread, mustard-side down.

Step 3. Sauce and broil. Now, spoon and spread a thick, even layer of your bechamel sauce over the top of each sandwich. Get it right to the edges. You can sprinkle a little extra cheese on top if you like. Pop the baking sheet under the broiler. Watch it closely! Broil for 3 to 5 minutes, just until the sauce is bubbly and has gorgeous golden-brown spots.

Step 4. Fry the eggs. While the sandwiches broil, fry your eggs. Use a non-stick pan with a little butter over medium-low heat. Cook them sunny-side-up until the whites are set but the yolks are still beautifully runny. That yolk is your sauce.

Step 5. Assemble and serve. Carefully transfer a broiled sandwich to each plate. Gently slide a fried egg on top of each one. Add a crack of black pepper and maybe some herbs. Serve immediately. The first cut into that runny yolk is pure, unadulterated joy.

5) Tips for Making Croque Madame

Warm your milk for the bechamel. It doesn’t need to be hot, just not fridge-cold. Cold milk hitting a hot roux is a surefire way to get lumps, and we’re going for silky smooth here. I usually just zap it in the microwave for 30 seconds.

Don’t skimp on the nutmeg. I know it seems like a tiny detail, but that warm, aromatic hint is what makes a bechamel taste like a *French* bechamel. It’s the secret handshake of this recipe. Just a tiny grating makes all the difference.

Watch the broiler like a hawk. Broilers are powerful and inconsistent. What takes 3 minutes in my oven might take 5 in yours. Stand there and watch it. You’re looking for that perfect golden-brown color and bubbly texture, not a blackened crisp. It happens fast.

6) Making Croque Madame Ahead of Time

You can absolutely do some prep ahead for this, which makes it a fantastic option when you have guests. You can assemble the sandwiches completely – bread, mustard, ham, cheese, and even spread the bechamel on top. Don’t broil them yet.

Just cover the baking sheet tightly with plastic wrap and pop it in the fridge. They’ll be happy there for a few hours. When you’re ready, take them out, let them sit on the counter for about 10 minutes (so the chill comes off a bit), then broil as directed. You might need to add a minute or two under the broiler since they start cold.

The bechamel sauce can also be made a day ahead. Store it in a sealed container in the fridge. When you’re ready to use it, warm it gently in a saucepan, adding a splash of milk if it’s thickened up too much. Give it a good whisk to bring it back to life.

7) Storing Leftover Croque Madame

Honestly, leftover Croque Madame isn’t quite the same. The bread softens under the sauce, and reheating the egg is tricky. But if you have leftovers, I’d recommend separating the components. Store any unused bechamel sauce in the fridge for up to 3 days.

If you have a fully assembled and broiled sandwich (sans egg), you can wrap it tightly and refrigerate it. To reheat, place it on a baking sheet in a 350°F oven for about 10 minutes, until warmed through. It won’t be as crisp, but it’ll still be tasty. Fry a fresh egg to go on top.

The ingredients themselves store well, though. Extra ham and cheese keep fine. And that bechamel sauce? It’s great stirred into scrambled eggs or used as a base for a quick pasta sauce the next day. Nothing goes to waste.

8) Try these Breakfast Ideas next!

9) Croque Madame