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Home » Cuisine » French » Classic Croque Madame – Easy to Make French Bistro Food at its Finest

Classic Croque Madame – Easy to Make French Bistro Food at its Finest

September 23, 2010 by Faith 53 Comments

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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!

overhead view of bistro spread with croque madame sandwich

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.

front view of croque madame with runny fried egg on top

In This Article

  • Why You’ll Love This Recipe
  • Croque Madame Sandwich Recipe with 5-Minute Easy Mornay Sauce
  • How to Make Croque Madame
  • How to Store and Reheat Croque Monsieur and Croque Madame
  • Croque Madame Recipe FAQs
  • More Bistro Food Recipes to Try
  • Croque Madame Recipe

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.
recette croque madame served with salad greens

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:

mornay sauce ingredients with titles
  • 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:

croque monsier 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.

how to make roux
  1. Add the butter to a small saucepan over medium heat. Once the butter is mostly melted, whisk in the flour.
  2. Cook for 30 seconds to 1 minute, whisking frequently.

Then Make Béchamel Sauce:

how to make bechamel
  1. Whisk milk into the roux.
  2. Cook until thickened, about 30 seconds.

And Then Turn the Béchamel Into Mornay Sauce:

how to make mornay sauce
  1. Whisk in the salt, black pepper, and nutmeg. Turn the heat down to low and whisk in the cheese until well-combined.
  2. It will be very thick.
mornay sauce in saucepan

Remove the thick Mornay sauce from the heat.

Make the Sandwich

assembling croque monsier madame 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 to make a sandwich.

toasting croque madame

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).

broiled croque monsieur

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.

madame croquette sandwich on stoneware plate

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!
partially eaten croque monsieur with egg

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 monsieur madame featured image

Croque Madame Recipe

By: Faith Gorsky
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!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Sandwiches
Cuisine French
Servings 2 sandwiches
Calories 687 kcal

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

Nutrition Facts
Croque Madame Recipe
Amount Per Serving
Calories 687 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 293mg98%
Sodium 1405mg61%
Potassium 551mg16%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 9g10%
Protein 37g74%
Vitamin A 1352IU27%
Vitamin C 1mg1%
Calcium 657mg66%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Croque Madame, Croque Madame Recipe, Croque Madame Sandwich, Croque Monsieur, Mornay Sauce
Tried this recipe?Let me know how it was!
croque madame recipe pin

This post was first published on An Edible Mosaic on September 23, 2010. It was updated with more information on March 15, 2023.

Filed Under: Eggs, French, Sandwiches Tagged: Croque Madame, Croque Madame Recipe, Croque Madame Sandwich, Croque Monsieur, Mornay Sauce

Comments

  1. Jeannie says

    September 29, 2010 at 6:05 pm

    I love the look this open sandwich especially the runny egg on top! Can imagine myself slurping up the yolk!:D

    Reply
  2. FOODESSA says

    September 28, 2010 at 6:01 pm

    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

    Reply
  3. tasteofbeirut says

    September 26, 2010 at 11:20 am

    Can’t believe I never think of the croque-madame when planning a meal! Thanks for the reminder!

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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