Recipes
Croque Madame
This sandwich originates from the cafés and bars in France. It is a croque monsieur with the addition of a fried egg on top and is a terrific lunch or late night dinner option.
Serves
4
Prep Time
10 min
Cook Time
30 min
Print RecipeIngredients
Ingredients
- 8 slices country loaf
- 4 tsp (20 mL) Dijon mustard
- 4 oz (115 g) shaved deli ham
- 1 cup (250 mL) grated Gruyère cheese
- 2 tbsp (30 mL) butter, divided
- 4 eggs
- ¼ tsp (1.25 mL) each salt and freshly ground pepper
Béchamel Sauce
- 2 tbsp (30 mL) unsalted butter, divided
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) milk
- Pinch each salt, freshly ground pepper and nutmeg
- ¼ cup (60 mL) grated Gruyère cheese
Instructions
- Step 1In saucepan melt butter over medium heat. Stir in flour. Cook for one minute. Slowly whisk in milk, salt, pepper and nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes. Remove from heat and whisk in cheese until melted. Set aside.
- Step 2Spread 2 tbsp (30 mL) of the Béchamel Sauce on 4 slices of bread.
- Step 3Top each with ¼ of the ham and 3 tbsp (45 mL) of the cheese.
- Step 4Spread 1 tsp (5 mL) of Dijon mustard on 4 remaining slices of bread and close sandwiches.
- Step 5Thinly spread butter 1 tbsp (15 mL) on outside of sandwiches. Fry sandwiches in skillet over medium heat, turning once, for 4 minutes. Transfer to baking sheet.
- Step 6Top each with 2 tbsp (30 mL) Béchamel Sauce and 1 tbsp (15 mL) of cheese. Broil on high until golden, for 1 to 2 minutes.
- Step 7Meanwhile, in same skillet, melt remaining butter. Crack eggs into pan. Sprinkle with salt and pepper. Cook until eggs are sunny side up for 3 minutes or to desired doneness. Top each sandwich with fried egg and serve.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 579 |
| Fat | 23 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 56 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 33 g |
| Sodium | 826 mg |
