Croque Madame

If you love breakfast for dinner, you will love
this fancy French sandwich that’s a protein-
packed meal!

Becky Low shares her recipe for Croque Madame.
Croque Madame
6-8 tablespoons butter, softened and divided
12 slices of bread
4 tablespoons Dijon mustard, optional
2 cups shredded Gruyere cheese, divided*
½ pound thinly sliced ham
3 tablespoons flour
2 cups milk
Salt and pepper to taste
Dash fresh ground nutmeg, optional
6 eggs
Fresh parsley, optional garnish

Prepare sandwiches. Lightly butter one side of 6 slices of
bread. Place bread on baking sheet, butter side down;
spread each with optional mustard; evenly divide half the
shredded cheese over sandwiches; top with sliced ham.
Butter one side of remaining 6 slices of bread and place on
top of ham, butter side up. Set aside.

Prepare Mornay Sauce (cheese sauce). Over medium heat
completely melt 2 tablespoons butter in heavy bottom sauce
pan. Add flour and whisk until smooth and bubbly but not
browned. Whisk in milk, continue to whisk until smooth.
Stirring, cook until thick and coats a spoon. Add salt,
pepper and a dash of nutmeg to taste. Remove from heat. At
this point it is a Béchamel or white sauce. Add remaining
shredded cheese and stir until smooth. Now it’s a Mornay or
cheese sauce.

Place prepared sandwiches under oven broiler and broil
until lightly browned; turn sandwiches over and brown
opposite side (optional – top with sauce and broil second
side until sauce is bubbly and browned).

While sandwiches are broiling, butter skillet or fry pan,
fry eggs according to desired doneness. To serve place
sandwich on individual plates, spoon Mornay sauce over top,
top with fried egg. Sprinkle with fresh cracked pepper and
salt to taste. Garnish with snipped fresh parsley.

Classic and delicious French sandwich – grilled ham, cheese
sauce and a fried egg. Great for breakfast or anytime of
the day. Recipe serves 6

* Gruyere cheese is traditional in this recipe but may be
substituted with other cheeses. My first choice for
substitution is mixed half Swiss and half shredded

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