Croque Madame is a delectable toasted sandwich filled with ham, creamy Mornay sauce and topped with a sunny side up egg. This is a must try for all egg sandwich lovers and is the ultimate comfort food breakfast. The weekend is coming make so yourself an outstanding treat.
Breakfast is always a priority at our house. Weekend breakfasts are by far the best because we have the time to kick it up and take it off the charts. This French sandwich is by far one of our favorites. The creamy Mornay Sauce is really the shining star in this recipe. This sandwich takes a little longer to make than your average egg sandwich but it is well worth the effort.
What is Mornay Sauce?
Mornay sauce is a bechamel sauce with gruyere, Parmesan or cheddar cheese added. Bechamel sauce is a rich white sauce made by adding milk to a roux. Often other herbs and flavoring are added to complement the final recipe.
How do you make the Croque Madame?
First you are going to make the Mornay Sauce. In a saucepan over medium low heat melt a couple tablespoons of butter. Whisk in an equal amount of flour and cook for a few minutes. Now slowly whisk in the milk and simmer over low heat until slightly thickened. This will take about ten minutes. Remove from the heat and whisk in the cheese in three parts. Season with salt and pepper to taste. Cover to keep warm while you assemble the sandwiches.
Prepare the sandwiches on a large baking sheet covered with parchment paper. On two toasted slices of bread spread a thin layer of Dijon. Place two slices of ham on one slice. Spoon a couple of tablespoons of Mornay sauce over the ham. Top with the other slice of toast Dijon side down. Now top the whole sandwich with a couple more tablespoons of Mornay sauce. Repeat preparing the other three sandwiches
Meanwhile turn the broiler on and start to prepare four eggs sunny side up. Now pop those sandwiches under the broiler. Watch them closely as everyone’s broiler is different and some are unpredictable. Broil until lightly browned. Finally top each sandwich with one sunny side up egg. Serve immediately.
Can Mornay Sauce be made ahead of time?
For best results make the bechamel sauce ahead of time. Store in an airtight container in the fridge. Then reheat slowly over low heat. Add just one to two tablespoons of milk if necessary to thin out. Stir frequently and once hot whisk in your grated cheese. Then proceed with the rest of the recipe.
What is the difference between a Croque Madame and a Croque Monsieur?
Well I thought you would never ask. They are both sandwiches with Dijon mustard, ham and Mornay sauce. They are layered and cooked the same way except that the Croque Madame has a fried or poached egg on the top. Both are equally delicious and considered a treat.
Helpful tips on making Croque Madame
- If your mornings are crazy busy like mine give yourself a break and make the Bechamel Sauce ahead of time.
- Use good quality cheese, bread and ham. It really does make a difference.
- Watch the sandwich closely under the broiler. Broilers are very unpredictable and you don’t want all this work gone to waste.
- You can top the sandwich with poached, over easy or sunny side up eggs.
- Serve promptly so everything is warm and bread is still crusty.
So if you love great comfort food sandwiches and eggs than I suggest you put this one on the list to try as soon as possible. In fact what are you waiting for? Add the ingredients to your shopping list today.
Other breakfast recipes you will love!
- Strawberry Pancakes with Strawberry Sauce
- Cheesy Pepper Asparagus Breakfast Casserole
- Homemade Cinnamon Rolls
- Egg Foo Young
Croque Madame is a delectable toasted sandwich filled with ham and creamy Mornay sauce and topped with a sunny side up egg.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: breakfast
- Method: stovetop
- Cuisine: French
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk warmed
- 3/4 cup shredded gruyere cheese
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste
- 8 slices bakery quality white bread
- 4 teaspoons Dijon mustard
- 8 thin slices deli style ham
- 4 large eggs
- In a saucepan over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in milk and simmer over low heat until slightly thickened; approximately 8-10 minutes. Whisk frequently to prevent lumps and scorching. Remove from heat and whisk in cheese in 3 parts. Season with salt and pepper to taste. Cover to keep warm while you assemble the sandwiches.
- Prepare the sandwiches on a large baking sheet covered with parchment paper. On 2 toasted slices of bread spread thin layer Dijon mustard. Place 2 slices of ham on 1 slice. Spoon 2 heaping tablespoons of Mornay sauce over ham. Top with other slice of toast Dijon side down. Top the whole sandwich with 2 tablespoons of Mornay sauce. Repeat preparing the other 3 sandwiches
- Cook 4 eggs sunny side up. Place cookie sheet under broiler. Broil until lightly browned. Stay close by as broilers are unpredictable. Top each sandwich with one sunny side up egg. Serve immediately.
Keywords: egg and ham sandwich, breakfast sandwich, croque monsieur, French breakfast sandwich