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A warm, open-faced croque madame served on toasted bread, layered with creamy béchamel, ham, and melted Gruyère, then crowned with a soft egg. This classic French sandwich is easy to make at home and works beautifully for breakfast, brunch, or lunch.
Why You’ll Love This Recipe
- Rich and Flavorful: Creamy béchamel, savory ham, and nutty Gruyère make every bite satisfying.
- Quick to Prepare: Ready in about 20 minutes from start to finish.
- Elegant Yet Simple: Impressive enough for brunch, easy enough for lunch.
- Customizable: Choose your favorite bread, cheese, and cook the egg to your liking, such as fried or poached.
I love how this open-faced croque madame transforms a simple ham and cheese sandwich into a café-style favorite.
The velvety béchamel, salty ham, and melted Gruyére are topped with a warm egg for a dish that’s both hearty and satisfying.
Serving it open-faced makes it quicker to prepare while still delivering all the classic flavors of the traditional version.
If you enjoy French cuisine, try our chicken fricassee for one, single serving french onion soup, coq au vin for one, and small batch chocolate mousse made with the classic French method.
Ingredients
If you have any ingredients leftover from this easy croque madame recipe, check out our Leftover Ingredients Recipe Finder.
- Béchamel is a simple, creamy white sauce that comes together in about 5 minutes. It’s a key part of a croque madame, adding richness to the sandwich, but it’s also delicious over vegetables like our crispy Brussels sprouts, stirred into buttered noodles, or spooned over our single serving shepherd’s pie. It’s easier to make than you might think and incredibly versatile.
- Bread: Choose a sturdy slice like artisan sourdough, white or wheat. Avoid soft packaged sandwich bread, which can become soggy under the sauce and cheese.
- Deli Ham: Adds a salty, savory layer. Good-quality ham makes a big difference.
- Gruyère Cheese: Melts beautifully and adds a nutty, slightly sweet flavor. Swiss cheese can be used if Gruyère is unavailable.
- Egg: Fried or poached, it’s what transforms a croque monsieur into a croque madame.
Leftover Ham and Gruyère?
Consider using the ham and cheese in a small ham and cheese Dutch baby, a small batch of ham and cheese scones, or a crustless spinach quiche.
Recipe Variations
Here are some ways to change up your open-faced croque madame:
- Croque Monsieur: Omit the egg for a classic open-faced croque monsieur.
- Croque Madame with Mornay Sauce: Add 2–3 tablespoons of shredded Gruyère or Swiss cheese to the béchamel for a richer, cheesier sauce.
- Tomato Version: Layer thin slices of fresh tomato under the cheese before broiling.
- Spinach and Ham: Add a layer of sautéed spinach between the ham and cheese.
How To Make An Open-Faced Croque Madame
These photos and instructions help you visualize how make this easy croque madame recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Béchamel Sauce
- In a 1-quart saucepan over medium-low heat, melt the butter.
- Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for 1 minute.
- Gradually pour in the milk, whisking to combine. Bring to a simmer, stirring frequently, and cook for about 2 minutes until thickened. You should have about 1/3 cup of sauce.
Assemble the Sandwich
- Preheat the broiler to high. Spread butter on one side of the bread and place it buttered side up on a baking sheet. Broil for 1–2 minutes until golden brown, watching closely so it doesn’t burn. You can also toast the bread in a toaster without butter. Remove and set aside.
- Spoon the béchamel over the toasted bread.
- Add the ham slices.
- Sprinkle the shredded cheese on top.
- Return the sandwich to the oven and broil for 2–3 minutes, until the cheese is melted. Watch closely so it doesn’t burn. Remove and cover loosely to keep warm.
Note: If you’re making an open-faced croque monsieur, stop here – the egg is only added for a croque madame.
Cook the Egg
- Melt 1/2 tablespoon butter in a small skillet over medium heat
- Fry the egg sunny-side-up or over-easy until the whites are set and the yolk is still runny.
- Place the egg on top of the sandwich and season with salt and pepper.
Expert Tips
- Toast the Bread First: Lightly toasting prevents the bread from becoming soggy under the béchamel.
- Use Freshly Grated Cheese: Pre-shredded cheese can contain additives that affect melting.
- Cook the Egg to Your Preference: Sunny-side up is traditional, but over-easy or poached work too.
- Enjoy Right Away: The sandwich is best hot, with the egg yolk still warm and runny.
Frequently Asked Questions
The name comes from the French words “croque,” meaning crunch, and “madame,” meaning woman. It’s said the sandwich was named for its resemblance to a woman’s hat when topped with a sunny-side-up egg.
A croque madame has a sunny side up or poached egg on top. A croque monsieur does not.
Yes, but the sauce adds creaminess and is a key part of the traditional flavor. Without it, the sandwich will be drier and won’t have the same classic flavor.
Use sturdy slices such as artisan sourdough, white, wheat, or rustic French bread. Soft packaged sandwich bread tends to get soggy under the sauce.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this open-faced croque madame recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Open-Faced Croque Madame
Equipment
Ingredients
For the Béchamel Sauce
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon pepper (white or black pepper)
- ⅛ teaspoon ground nutmeg
- ½ cup whole milk
For the Sandwich
- 1 tablespoon salted butter -divided
- 1 slice sturdy, hearty bread such as white, wheat, or sourdough.
- 1-2 slices deli ham
- ⅓ cup shredded Gruyére cheese
- 1 large egg
Instructions
Make the Béchamel Sauce
- In a 1-quart saucepan over medium-low heat, melt the butter.
- Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for 1 minute.
- Gradually pour in the milk, whisking to combine. Bring to a simmer, stirring frequently, and cook for about 2 minutes until thickened. Remove from the heat and set aside.
Assemble the Sandwich
- Preheat the broiler to high. Spread ½ tablespoon of butter on one side of the bread and place it buttered side up on a baking sheet. Broil for 1–2 minutes until golden brown, watching closely so it doesn’t burn. You can also toast the bread in a toaster without butter. Remove and set aside.
- Spoon the béchamel sauce over the toasted bread.
- Add the ham slices.
- Sprinkle the shredded cheese on top.
- Return the sandwich to the oven and broil for 2–3 minutes, until the cheese is melted. Watch closely so it doesn’t burn. Remove and cover loosely to keep warm.
- Melt 1/2 tablespoon butter in a small skillet over medium heat. Fry the egg sunny-side-up or over-easy until the whites are set and the yolk is still runny.
- Place the egg on top of the sandwich and season with salt and pepper, if desired.
Notes
- Toast the Bread First: Lightly toasting prevents the bread from becoming soggy under the béchamel.
- Use Freshly Grated Cheese: Pre-shredded cheese can contain additives that affect melting.
- Cook the Egg to Your Preference: Sunny-side up is traditional, but over-easy or poached work too.
- Enjoy Right Away: The sandwich is best hot, with the egg yolk still warm and runny.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
