Recipe

Croque Madame

Open-faced brioche with béchamel, ham, and Gruyère, broiled until bubbling, then topped with a runny fried egg.

By Matt Campbell

•

4.8

A freshly broiled Croque Madame on a white plate, open-faced brioche topped with bubbling browned Gruyère and béchamel, a glossy runny fried egg on top, with a small green salad in the background, natural window light

If you have ever wanted your lunch to feel like it put on a blazer and made a reservation, this is it. A Croque Madame is basically a Croque Monsieur that decided to show off: crisp-edged toasted brioche, silky béchamel, salty ham, a snowfall of Gruyère, then a broiler blast until everything bubbles and bronzes. And right at the end, you crown it with a fried egg that spills into all the nooks like it owns the place.

It is rich, no question. That is why I love it for brunch timing when you want something cozy and substantial, or as a lighter lunch portion when you keep it open-faced and pair it with a sharp little salad. You get the full French café fantasy without needing a culinary degree or a tiny Paris apartment kitchen.

Why It Works

Open-faced means maximum gratinéed surface area. More bubbling cheese, more browned béchamel, more crispy edges. That is the whole point.
Béchamel keeps it lush. It protects the bread from getting sad and dry under the broiler while adding that classic creamy bite.
Gruyère brings the melt and the nutty funk. It browns beautifully and tastes like it belongs here.
The egg is the sauce you do not have to whisk. A runny yolk turns this into a full meal, fast.
Friendly workflow. Make the béchamel first (or ahead), broil the sandwich, fry the egg while it broils. Not much chaos, lots of payoff.

Pairs Well With

Storage Tips

This sandwich is best the moment it comes out, when the top is bubbling and the yolk is still living its best life. That said, you can prep smart.

What to store

Béchamel: Cool, cover, and refrigerate up to 3 days. Press plastic wrap directly onto the surface to prevent a skin.
Ham and cheese: Keep refrigerated, ready to layer.
Assembled (unbroiled) croque base: You can assemble it, but it is not my first choice. For the best texture, keep the béchamel separate and build right before broiling. If you do assemble ahead, aim for up to 8 hours and use sturdy bread that is well-toasted.
Leftover broiled sandwich: Refrigerate up to 2 days. Store egg separately if possible.

How to reheat

Oven or toaster oven: 350°F for 8 to 12 minutes until hot, then a quick 1 to 2 minutes under the broiler to revive the top.
Microwave: Works in a pinch, but you will lose the crisp edges. If you do microwave, finish with a quick broil.

Pro tip: Always fry a fresh egg for leftovers. The new runny yolk makes reheated croque taste like it just got made.

Common Questions

What is the difference between Croque Monsieur and Croque Madame?

They are the same idea (ham + cheese + béchamel, broiled until gratinéed), but Croque Madame gets a fried egg on top. The yolk is the vibe.

Is this the classic version?

Classic croques are often made as a closed sandwich (two slices), then topped with béchamel and cheese and broiled. This recipe is an open-faced style, which gives you more bubbling, browned surface area and keeps it weeknight doable.

Do I have to use brioche?

No, but brioche is buttery and sturdy, which helps it hold up to béchamel and broiling. You can also use pain de mie, challah, or a thick-cut white sandwich bread. Avoid very airy bread that will collapse.

Can I make this without a broiler?

Yes. Bake at 425°F until the cheese melts, then switch to the highest heat your oven allows for a couple minutes to brown the top. You can also melt and brown the top in a toaster oven.

What ham works best?

Thin-sliced deli ham is totally fine. If you want it extra good, go for Black Forest or a simple French-style ham. If your ham is very wet, blot it with a paper towel so the sandwich does not steam.

How do I keep the béchamel from getting lumpy?

Whisk constantly while adding warm milk. If lumps happen anyway, do not panic. Keep whisking over low heat, or hit it with an immersion blender. You are still going to broil cheese on top. Life is forgiving.

Is this basically a Monte Cristo?

Nope. A Monte Cristo is typically an egg-battered, griddled or fried sandwich, and it is often served with powdered sugar and/or jam. A croque is all about béchamel + a gratinéed top and that broiler finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan (for béchamel)
Whisk
Measuring cups and spoons
Baking sheet
Foil (preferred for broiling) or high-heat, broiler-safe parchment (optional, for easier cleanup)
Skillet (nonstick or well-seasoned) for frying eggs
Spatula
Microplane or grater (for Gruyère)

The first time I made a Croque Madame at home, I treated it like a casual grilled cheese with an egg. Respectfully, that was adorable and also wrong. The béchamel is the quiet flex. It turns the whole thing into this creamy, bubbling, browned-topped masterpiece that tastes like brunch out, even if you are standing at the counter in sweatpants.

Now it is one of my favorite “I want comfort but I also want crisp edges” meals. I make it open-faced so the broiler can do its thing, then I drop the egg in the pan and let the yolk stay a little reckless. It is chaotic in the best way, and it always delivers.

Croque Madame

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2

Ingredients

For the béchamel

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk, warmed (microwave 45 to 60 seconds)
Pinch of kosher salt, plus more to taste
1/8 teaspoon black pepper
Pinch of ground nutmeg (optional but classic)
1 teaspoon Dijon mustard (optional, adds brightness)

For the sandwiches

2 thick slices brioche (or pain de mie)
1 to 2 tablespoons butter, as needed (for toasting bread)
4 to 6 thin slices ham
1 to 1 1/2 cups shredded Gruyère cheese (about 4 to 6 ounces)
2 large eggs
1 tablespoon olive oil or butter (for frying eggs)
Salt and pepper, to taste
Chopped chives or parsley, for serving (optional)

Optional for serving: arugula salad with lemon juice, olive oil, salt, and pepper.

Instructions

Heat the broiler and prep a pan. Set your oven rack about 6 inches from the broiler. Preheat broiler to high. Line a baking sheet with foil (preferred) for easy cleanup. If you use parchment, make sure it is explicitly rated broiler-safe and keep a close eye on it.
Make the béchamel. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute, whisking, until it smells lightly toasty. Slowly whisk in the warm milk. Keep whisking until smooth and thick enough to coat a spoon, 2 to 4 minutes. Season with pepper, nutmeg, and a pinch of salt (ham and Gruyère bring plenty). Whisk in Dijon if using. Remove from the heat and cover the surface (lid slightly ajar, or plastic wrap pressed directly onto the sauce) to keep it from forming a skin. If it thickens, you can whisk in a splash of warm milk later.
Toast the brioche (both sides, lightly). Butter both sides of each slice (use as needed). Toast in a skillet over medium heat until golden on both sides, 1 to 2 minutes per side. This helps the bread stand up to the toppings without going soggy. Place on the baking sheet.
Assemble open-faced. Spoon on a generous layer of béchamel, about 1/4 cup per slice (you should use most of the sauce). Add ham in loose folds, then top with Gruyère. Do not be shy. This is a gratin moment.
Broil until bubbling. Broil 2 to 5 minutes, watching closely the whole time, until the cheese is melted, bubbling, and browned in spots. Rotate the pan if your broiler has hot zones.
Fry the eggs while the croque broils. Heat a skillet over medium heat with olive oil or butter. Crack in the eggs. Season with salt and pepper. Cook until whites are set and edges are crisp, 2 to 3 minutes. For extra set whites, add a teaspoon of water and cover for 30 to 60 seconds. Keep the yolks runny.
Crown and serve. Slide one fried egg onto each broiled croque. Finish with chives or parsley if you want. Serve immediately, ideally with a bright salad to cut the richness.

Little rescue tip: If your béchamel thickens too much while you assemble, whisk in a splash of warm milk to loosen it back up.

A baking sheet holding two open-faced Croque Madame sandwiches on brioche, topped with béchamel, ham, and shredded Gruyère, just before going under the broiler in a home kitchen

Nutrition information is estimated.

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Croque Madame

Why It Works

Pairs Well With

Recommended

Kentucky Hot Brown

Classic Mornay Sauce

White Sauce Pasta

White Pizza Sauce

Storage Tips

What to store

How to reheat

Common Questions

What is the difference between Croque Monsieur and Croque Madame?

Is this the classic version?

Do I have to use brioche?

Can I make this without a broiler?

What ham works best?

How do I keep the béchamel from getting lumpy?

Is this basically a Monte Cristo?

Croque Madame

Ingredients

For the béchamel

For the sandwiches

Instructions