A Croque Madame is a next-level grilled ham (or turkey) and cheese sandwich with Mornay sauce that’s topped with fried egg. Find out how easy this French bistro classic is to make at home, including a homemade Mornay sauce that whips up in 5 minutes!
Bistros are known for their comfort food, and both the Croque Monsieur and Croque Madame are bistro classics.
What is Croque Madame?, you ask. Let’s start with its counterpart.
The Croque Monsieur is basically the French version of a grilled cheese sandwich. It’s stuffed with Gruyère cheese and ham (I used turkey instead), and topped with either Mornay or Béchamel sauce.
The Croque Madame is just a Croque Monsieur with egg on top.
And I have to say, Dear Reader, that as fabulous as a Croque Monsieur is, I will probably never eat it when the possibility of runny yolk can easily turn it into a Croque Madame.
Why You’ll Love This Recipe
- Impressive. You’ll feel like you’re at a street café in Paris! Croque Madame is elegant enough to entertain with, but easy enough for weekday dinner (or lunch).
- Versatile. This French egg sandwich is great for just about any meal of the day, fancy brunch and family dinner included.
- Absolutely delicious. The combination of ham (or turkey, as we use here), Gruyère cheese, creamy Mornay sauce, fresh bread, and fried egg with a runny yolk will easily make this one of the most decadent grilled cheese sandwiches you’ve ever had.
Croque Madame Sandwich Recipe with 5-Minute Easy Mornay Sauce
This classic bistro dish is proof that some sandwiches require a fork and knife! Between the melty Mornay sauce and runny egg yolk, it’s way too messy to eat with your hands. But it is absolutely worth every messy bite.
Croque Madame Ingredients
Mornay Sauce:
- Unsalted butter – butter and flour cooked together forms a roux, which thickens our Béchamel sauce
- Flour – use regular all-purpose flour here
- Milk – whisking milk into roux and heating until thickened makes Béchamel
- Salt and black pepper – to season the sauce
- Nutmeg – just a little bit adds complexity; think of it as a secret ingredient that you won’t be able to put your finger on
- Gruyère – adding cheese to Béchamel sauce makes it Mornay sauce
Croque Monsieur or Croque Madame Sandwich Ingredients:
- Unsalted butter – this is to spread on the outside of the bread to add rich flavor before the sandwiches are griddled
- Good-quality sliced bread – use fresh bread, artisanal if possible; sourdough, white country bread, or French boule are all options that yield a delicious Croque sandwich
- Sliced deli turkey – feel free to swap out the turkey for more traditional ham
- Gruyère – this cheese has a slightly nutty, salty flavor and creamy texture when melted; you can substitute with Emmental or Jarlsberg Swiss cheese if you can’t find Gruyère
- Dijon mustard – just a little schmear adds complexity and cuts through the Mornay sauce’s richness
Other Ingredients:
- Fried eggs – adding fried egg on top is what transforms a Croque Monsieur into a Croque Madame sandwich
- Fresh chives – optional, but recommended; fresh chives on top adds a pop of green color and burst of mild onion flavor
How to Make Croque Madame
Make the Mornay Sauce
First Make a Roux:
Remember, a roux is fat and flour (usually in equal parts) that’s cooked together and used to thicken sauces.
- Add the butter to a small saucepan over medium heat. Once the butter is mostly melted, whisk in the flour.
- Cook for 30 seconds to 1 minute, whisking frequently.
Then Make Béchamel Sauce:
- Whisk milk into the roux.
- Cook until thickened, about 30 seconds.
And Then Turn the Béchamel Into Mornay Sauce:
- Whisk in the salt, black pepper, and nutmeg. Turn the heat down to low and whisk in the cheese until well-combined.
- It will be very thick.
Remove the thick Mornay sauce from the heat.
Make the Sandwich
Butter 1 side of each piece of bread with 1 teaspoon of butter. Lay the bread (buttered side down) on a cutting board.
Spread 3 tablespoons of Mornay sauce on each of two slices of bread. Top each with 2 ounces of sliced turkey, and about 3 tablespoons of shredded cheese. Spread the Dijon on the remaining two slices of bread.
Flip the bread with the Dijon over onto the bread topped with cheese to make a sandwich.
Place the sandwiches in a medium skillet and cook over medium-low heat until golden brown on both sides (about 2 to 3 minutes per side).
Preheat the broiler, line a baking sheet with aluminum foil, and transfer the sandwiches to the prepared baking sheet.
Divide the remaining Mornay sauce between the tops of both sandwiches, making sure to spread the sauce to the edge of bread so that the whole top of the sandwich is covered (you can add a little more shredded Gruyère on top if you have it). Broil a few minutes until the Mornay is bubbling and starting to turn golden in spots.
Transfer the sandwiches to serving plates and top each with a fried egg and chives.
How to Store and Reheat Croque Monsieur and Croque Madame
You can make these sandwiches up to 3 days ahead of time, and wait to top them with fried eggs until right before serving.
To reheat the sandwiches, put them on a baking tray, and heat them in a 350F oven until warm throughout, about 5 to 8 minutes.
Croque Madame Recipe FAQs
What is the Difference Between Mornay and Béchamel Sauce?
Mornay sauce is Béchamel with shredded cheese added. Gruyère is typically used, but Emmental and/or Parmesan are also common.
What Does Croque Mean?
In French, the verb croquer means “to crunch” or “to bite”. The word monsieur means “mister”, and madame means “mrs”. Therefore, the literal translation of this sandwich means “crunchy mister” or “crunchy Mrs”.
What Do You Serve with Croque Madame?
This decadent, rich sandwich is a filling meal in itself, but it pairs well with a number of side dishes:
- Broiled tomatoes seasoned simply with salt and pepper
- Salad greens dressed with lemon juice and olive oil
- French fries
- French onion soup
More Bistro Food Recipes to Try
- Marinated Chicken Salad with Apple
- Warm Kale Salad Recipe with Roasted Potatoes and Warm Bacon Dressing
- Salmon Niҫoise Salad
- Keto Low Carb Quiche Lorraine
- White Bean Soup
- Strawberry Macarons – for a delicious French dessert!
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith
Croque Madame Recipe
Ingredients
Mornay Sauce:
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/16 teaspoon ground nutmeg
- 1 1/2 ounces shredded Gruyère cheese see Notes
Sandwiches:
- 4 teaspoons unsalted butter at room temperature
- 4 slices good-quality fresh bread
- 4 ounces sliced deli turkey or ham
- 1 1/2 ounces shredded Gruyère cheese
- 1 tablespoon Dijon mustard
Other:
- 2 fried eggs for topping
- 2 teaspoons minced fresh chives for garnish
Instructions
For the Mornay Sauce:
- Add the butter to a small saucepan over medium heat. Once the butter is mostly melted, whisk in the flour. Cook for 30 seconds to 1 minute, whisking frequently. Whisk in the milk, and cook until thickened, about 30 seconds. Whisk in the salt, black pepper, and nutmeg. Turn the heat down to low and whisk in the cheese until well-combined (it will be very thick). Remove from the heat.
To Assemble the Sandwiches:
- Butter 1 side of each piece of bread with 1 teaspoon of butter. Lay the bread (buttered side down) on a cutting board.
- Spread 3 tablespoons of Mornay sauce on each of two slices of bread. Top each with 2 ounces of sliced turkey, and about 3 tablespoons of shredded cheese. Spread the Dijon on the remaining two slices of bread. Flip the bread with the Dijon over onto the bread topped with cheese.
- Place the sandwiches in a medium skillet and cook over medium-low heat until golden brown on both sides (about 2 to 3 minutes per side).
- Preheat the broiler, line a baking sheet with aluminum foil, and transfer the sandwiches to the prepared baking sheet.
- Divide the remaining Mornay sauce between the tops of both sandwiches, making sure to spread the sauce to the edge of bread so that the whole top of the sandwich is covered (you can add a little more shredded Gruyère on top if you have it). Broil a few minutes until the Mornay is bubbling and starting to turn golden in spots.
- Turn off the broiler and transfer the sandwiches to the oven to stay warm while you fry the eggs.
To Serve:
- Transfer the sandwiches to serving plates and top each with a fried egg and chives.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes 2 large sandwiches, and honestly, each sandwich is enough for 2 servings (especially if you serve each half topped with a fried egg).
- Cheese: 1 1/2 ounces of shredded Gruyère is about 6 tablespoons of cheese.
- Make Ahead: You can make these sandwiches up to 3 days ahead of time, and wait to top them with fried eggs until right before serving. To reheat the sandwiches, put them on a baking tray, and heat them in a 350F oven until warm throughout, about 5 to 8 minutes.
Nutrition
This post was first published on An Edible Mosaic on September 23, 2010. It was updated with more information on March 15, 2023.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I love the look this open sandwich especially the runny egg on top! Can imagine myself slurping up the yolk!:D
Faith…why do I get the feeling that you and I would have a great time putting brunch together ;o)
Love the breakfast as well as your setting.
Ciao bella and flavourful wishes,
Claudia
Can’t believe I never think of the croque-madame when planning a meal! Thanks for the reminder!