Croque Madame Recipe

5 from 7 votes

This Croque Madame recipe is a wonderfully rich and decadent breakfast sandwich made with bacon and cheese on toasted bread, smothered in a homemade bechamel sauce and toasted until warm and gooey.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch, Main Course

Cuisine: French

Servings: servings

Calories: 1185kcal

Author: Tara Levy

Ingredients

5 slices cooked bacon
4 ounces Gruyere grated or sliced
2 eggs
4 pieces bread sliced ½ to 1" thick
1 cup Béchamel sauce (see below)

Béchamel Sauce:

4 tablespoons butter
2 tablespoons flour
2 cups whole milk
¼ teaspoon black pepper
1-2 teaspoons salt (adjust to taste preference)

Instructions

Croque Madame:

Preheat the oven to 350 degrees. Butter each side of the bread generously and toast until crisp and buttery on the outside, but soft on the inside.
Smear a layer of bechamel sauce on top of the bread.
Break the bacon slices in half and layer half of it on the layer of bechamel sauce.
Layer the sliced or grated gruyere on top of the bacon. Top the cheese with an layer of bechamel sauce.
Smear another layer of bechamel over the top of the bread and place in the oven (350 degrees) for about 10 minutes, or until everything gets nice and gooey. **Add an additional couple slices of cheese for extra cheesiness if desired.
While the sandwich is in the oven, fry your eggs. I prefer sunny side up, but you can top it with whatever kind of egg you like. Learn how to poach an egg perfectly.
Remove the sandwich from the oven and place the egg on top.

Béchamel Sauce:

Melt the butter and add the flour, stirring constantly for about 2 minutes until it becomes very light brown.
Add the milk while constantly whisking. Stir in the salt and pepper and add more to taste of desired. For a thinner sauce, add additional milk until desired consistency is reached. Simmer on medium heat for about 10 minutes, until slightly thickened. **The sauce should coat a spoon, but still be pourable.

Notes

Thin the béchamel as needed. If it becomes too thick, whisk in a little additional milk until it coats a spoon but remains pourable.
Season gradually. Start with the recipe's suggested salt range, taste the sauce, and add more to suit your preference.
Use Gruyère for a classic flavor. Its nutty taste pairs beautifully with the bacon and creamy sauce.
Choose your favorite egg style. Sunny-side up or poached eggs are both lovely choices if you enjoy a soft yolk.
Want extra cheese? The original post suggests adding additional cheese to the top before broiling for an extra-cheesy finish.
Serve it fresh. The contrast between crisp toast, gooey cheese, and creamy sauce is at its best shortly after cooking.
Make the sauce the right consistency. It should be smooth, coat a spoon, and still pour easily.

Nutrition