Croque madame

Name: Croque madame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: White bread loaf 12 slices; Prosciutto cotto; Comté cheese 5.25 oz; Fine salt to taste; Black pepper to taste; Eggs 6; Butter to taste; Whole milk cold 1.9 cups; Type 00 flour &frac13; cup; Butter 3 tbsp; Fine salt to taste; Black pepper to taste; Nutmeg to taste

it de es fr br

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Recipe by
Denny Imbroisi

The croque madame recipe is like bringing a little bit of Paris right into your kitchen. Really, it's like a mini Paris café on your plate. And you know what? These French ham and cheese sandwiches are such a hit for a chill lunch or a cozy brunch—especially in a bistro or bakery. It all begins with thick bread layered with melty Comté cheese and savory ham, then slathered in rich, creamy béchamel sauce. Oh, and the golden fried egg on top? Cut into it, and that tender yolk just runs everywhere, making everything super tasty. You’ll get those crispy edges with a soft middle and a flavor mix that's pure French comfort food. Chef Denny Imbroisi—who's awesome, by the way—adds a modern twist to each bite.

Now, even though it's often dubbed a gourmet sandwich, a croque madame is pretty simple to whip up. Perfect for a lazy weekend or when you want to impress your friends. The gooey cheese and crispy bread pair beautifully with the salty ham and the moist, rich béchamel. And here's the thing: Pair it with some French wine, and suddenly this bechamel sauce sandwich feels all fancy yet super comforting. In Paris, it's usually served with a leafy salad or fries. If you're into traditional French cuisine and brunch that feels a bit upscale, you've gotta try this. Compared to the croque monsieur, that egg? It really really changes the game. Every bite is warm and satisfying, fitting right in with favorites like Onion Soup or a classic Omelette. That’s the magic of a croque madame with egg—it’s simple and kinda fancy all at once. For real.

INGREDIENTS

Ingredients for 6 croque madame: White bread loaf 12 slices; Prosciutto cotto (300 g); Comté cheese 5.25 oz (150 g); Fine salt to taste; Black pepper to taste; Eggs 6; Butter to taste

for the béchamel: Whole milk 1.9 cups (450 g) - cold; Type 00 flour ⅓ cup (45 g); Butter 3 tbsp (45 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste

Preparation

How to prepare Croque madame

To prepare the croque madame, start with homemade béchamel: in a saucepan, melt the butter 1, add the flour 2, and cook over low heat for 2-3 minutes, stirring with a whisk. Now gradually pour in the milk 3.

Bring the sauce to a boil over low heat, continuously stirring with the whisk. Grate the nutmeg 4, add salt and pepper 5. Once thickened, transfer the béchamel to a bowl 6.

Cover the sauce with plastic wrap and let it cool 7 in the refrigerator. Slice the bread 8, spread béchamel on two slices 9.

Grate the cheese 10, it should be a generous amount 11. Add salt 12.

Add pepper 13 and fill with slices of ham 14. Close one slice over the other, keeping the filling inside, and press lightly with the palm of your hand 15.

Now spread more béchamel on top 16, grate more cheese 17, and place the croque monsieur on a baking sheet lined with parchment paper 18. Bake in a preheated fan oven at 375°F for 12 minutes or until golden.

Keep warm 19. In the meantime, prepare the egg: melt a small piece of butter in a pan 20, when it becomes hazelnut brown, place the whole egg in the center 21.

Add salt 22 and pepper 23, and cook for about 3 minutes, until the bottom of the egg is crispy 34.

Complete the croque madame by placing the egg on top 2526 and serve it immediately 27.

Storage

We recommend consuming the croque madame immediately.

Advice

If you can't find Comté, you can substitute it with Gruyère or Parmesan. If the béchamel has lumps, blend it to make it smoother. Instead of cooked ham, you can also use salmon or grilled zucchini.

If using a static oven, monitor the cooking after the first 8 minutes; it should be golden.

Break the egg separately in a small bowl to avoid shell pieces in the pan.

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