Croque Madame
A classic French café sandwich layered with ham, cheese, creamy Mornay sauce and topped with a fried egg.
- 4 tablespoons butter (divided)
- 1/3 cup all-purpose flour
- 3 cups whole milk (warm, not boiling — divided)
- 1/4 medium onion
- 2–3 whole cloves (optional, but traditional)
- 1 bay leaf (optional)
- 2 ounces grated Handeck (or Swiss/Gruyère if easier to find)
- 2 ounces grated Parmesan
- Salt and pepper to taste
- Thick slices of bread (sourdough or white)
- Sliced ham
- Cheddar or Gruyère cheese
- Butter
- Eggs
- Step 1
In a medium saucepan over medium-low heat, melt 3 tablespoons butter. Whisk in the flour and cook for 2–3 minutes, stirring constantly. It should look smooth and slightly thickened (this removes the raw flour taste).
- Step 2
Slowly pour in 2½ cups warm milk, whisking continuously to keep it smooth. Let it gently simmer for about 5–7 minutes, until slightly thickened.
- Step 3
Stick the cloves into the onion and add it to the sauce with the bay leaf. Simmer gently for about 10 minutes to infuse flavour. Remove and discard the onion and bay leaf. (No need to strain unless you want it extra smooth.)
- Step 4
Stir in the grated Handeck and Parmesan until melted and smooth. Remove from heat and stir in the remaining 1 tablespoon butter. If the sauce is too thick, add a splash of the remaining milk until it reaches a pourable consistency. Season with salt and pepper.
- Step 1
Butter both sides of the bread and pan-toast until golden and crisp.
- Step 2
Warm the ham in the pan. Place ham on the toasted bread. Add sliced cheese on top and allow it to melt slightly.
- Step 3
Fry an egg sunny-side up (or to your preference).
- Step 4
Spoon warm Mornay sauce over the sandwich. Top with the fried egg. Serve immediately.
Tip:If you want it extra indulgent, place the assembled sandwich under the broiler for 1-2 minutes before adding the egg to get that bubbly, golden top.
