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    Croque Madame

    clock-icon47 minutes
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    Author
    Pixicook editorial team

    A classic French delight that combines toasted bread, creamy béchamel sauce, savory ham, melted Gruyère cheese, and perfectly baked eggs.

    Ingredients for Croque Madame

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    White Country Bread, toasted

    slices

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Thinly Sliced Ham

    0 lb

    Substitute chevron-down

    Gruyère Cheese, shredded

    0 oz

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    How to Make Croque Madame

    1. Prepare the Oven and Baking Dish

    Preheat your oven to 375°F. Lightly grease a 9 by 13-inch baking dish with butter.

    2. Toast the Bread

    Place the slices of white country bread on a baking sheet. Toast them in the preheated oven for about 10 minutes until golden and crisp.

    3. Make the Roux

    In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 2 minutes, until the mixture bubbles lightly.

    4. Create the Béchamel Sauce

    Gradually whisk in whole milk to the roux. Bring the mixture to a boil, then reduce the heat and simmer for about 7 minutes, until thickened.

    5. Season the Sauce and Prepare the Baking Dish

    Stir in Dijon mustard, kosher salt, and freshly ground black pepper to the béchamel sauce. Spread about half a cup of this sauce onto the bottom of the greased baking dish.

    6. Assemble the Layers

    Layer half of the toasted bread in the prepared baking dish. Spread sauce over the toast, add a layer of thinly sliced ham, and sprinkle with half of the shredded Gruyère cheese.

    7. Bake the Dish

    Bake the assembled dish in the oven for 15 minutes, until the cheese has melted.

    8. Add the Eggs

    Carefully crack large eggs over the top of the baked dish, spacing them evenly.

    9. Finish Baking

    Return the dish to the oven and bake for another 12 to 15 minutes or until the egg whites are set but the yolks remain runny.


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