Croque Madame

Croque Madame

Prep Time: 5 min, Total Time: 25 min, Serves: 4 Printable Version


  • ● 6 tbsp unsalted butter, divided, plus more for eggs
  • ● 2 tbsp all-purpose flour
  • ● 1 1/4 cups whole milk
  • ● Kosher salt and freshly ground black pepper, to taste
  • ● 8 slices thick sourdough or French bread
  • ● 1-2 tbsp Dijon mustard
  • ● 8 ounces Kretschmar Pre-Sliced Baby Swiss
  • ● 8-12 slices Kretschmar Off the Bone Ham
  • ● 4eggs
  • ● Fresh thyme, for serving (optional)


  • 1. Melt 2 tbsp butter in small saucepan over medium heat. Once melted and foaming, whisk in flour and cook, whisking constantly for 2 minutes. While continuing to whisk, slowly pour in milk. Season with salt and pepper to taste and continue to cook, stirring occasionally until mixture thickens and coats the back of a spoon, 8-10 minutes. Remove bechamel sauce from heat.
  • 2. Preheat oven to broil. Spread thin layer of mustard on one side of each slice of bread. Melt 2 tbsp butter in large skillet over medium-high heat. Place 2 slices of bread, mustard-side-up, in skillet and top with layer of Swiss cheese and 2-3 slices of ham. Spread a few tablespoons of bechamel sauce over ham, then top with another layer of cheese. Place slices of bread, mustard-side-down, over sandwiches. When bottom slice is golden brown, carefully flip sandwiches and cook for an additional 2 minutes. Transfer to rimmed baking sheet and repeat with remaining butter, bread, ham, and cheese.
  • 3. Top each sandwich with remaining bechamel sauce and cheese. Place sandwiches under broiler for 3-5 minutes, until top is golden brown.
  • 4. Meanwhile, melt 1-2 tbsp butter in nonstick skillet over medium heat and fry eggs to desired doneness, seasoning with salt and pepper, to taste.
  • 5. Once sandwiches are golden brown, top with eggs and serve immediately. Garnish with fresh thyme, if using.