This quintessential French classic combines ham, melting cheese, and a generous béchamel sauce between two slices of pan-fried golden bread. Crowned with a perfectly cooked egg on top, this feminine version of the croque-monsieur is a true delight that will satisfy your cravings for a savory and comforting lunch.
⏱️35 min
📊Easy
👥2 servings
🍽️Main
quickfamilybudget-friendly
Ingredients
4 trancheswhite sandwich bread
4 tranchesParis ham
100 gEmmental cheese
40 gbutter
250 mlwhole milk
20 gflour
2 piècesfresh eggs
1 pincéesalt and white pepper
1 pincéenutmeg
Instructions
1PREPARE THE BÉCHAMEL: Melt 20 g of butter over medium heat in a saucepan without letting it brown. Gradually incorporate the flour while constantly whisking with a whisk to obtain a smooth and white roux, which should cook for approximately 2 minutes without browning. Pour the warm milk little by little while whisking vigorously to avoid lumps and obtain a smooth and homogeneous sauce.
2FINALIZE THE BÉCHAMEL: Let simmer over low heat for 5 to 7 minutes while stirring regularly until the sauce thickens and lightly coats the back of a spoon. Season generously with salt, white pepper, and a hint of freshly grated nutmeg which will add a delicate characteristic flavor.
3ASSEMBLE THE SANDWICHES: Arrange two slices of sandwich bread on a work surface. Spread a generous layer of warm béchamel on each slice, then garnish with two slices of Paris ham slightly overlapping. Distribute the grated Emmental cheese evenly over the ham, then cover with the two remaining bread slices to form two sandwiches.
4COOK THE CROQUE-MADAME: Melt the remaining butter (20 g) over medium-high heat in a large non-stick skillet. When the butter becomes foamy and light brown, gently place the sandwiches in the skillet. Cook for 3 to 4 minutes on each side until the bread is golden and crispy, and the cheese is melted through.
5COOK THE EGGS: While the sandwiches are cooking, heat a little butter in a small skillet over medium heat. Gently crack the eggs into the skillet and cook until the whites are completely opaque and the yolks remain runny in the center, which takes approximately 3 to 4 minutes. Season the eggs with a little salt and white pepper just before serving.
6FINISHING AND SERVING: Transfer the hot croque-madame to heated serving plates. Gently place a poached or fried egg on top of each sandwich so that the runny yolk drips slightly onto the toasted bread. Serve immediately with extra toast if desired, a glass of chilled white wine, and a small green salad for a complete and balanced meal.