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an open faced croque madame on a white plate next to fresh basil.
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5 from 1 vote

Open-Faced Croque Madame

Open-faced croque madame with toasted bread, creamy béchamel, ham, melted Gruyère, and a warm egg on top. Perfect for breakfast, brunch, or lunch.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Main Dish
Cuisine: French
Keyword: croque madame, open faced sandwich, open-faced croque madame, sandwich
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 624kcal | Carbohydrates: 21g | Protein: 27g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 885mg | Potassium: 374mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 1480IU | Calcium: 521mg | Iron: 2mg

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