Croque madame

More than just a ham, egg and cheese toastie, the classic croque madame is perfect dish for brunch or supper, with a little bit of France in every bite.

  • 35 mins cooking
  • Serves 4
  • Print


Croque madame
  • 8 slice wholemeal bread (360g)
  • 8 slice leg ham (240g)
  • 40 gram (1½ ounces) butter
  • 4 eggs
  • 20 gram (¾ ounce) butter
  • 1 tablespoon plain (all-purpose) flour
  • 3/4 cup (180ml) milk
  • 1/2 cup (60g) finely grated cheddar cheese
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Croque madame
  • 1
    For the cheese béchamel, melt butter in small saucepan, add flour; cook, stirring, 1 minute. Gradually add milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese and parsley.
  • 2
    Spread béchamel onto each bread slice. Top four of the slices with ham, then remaining bread.
  • 3
    Melt butter in large frying pan. Add sandwiches, in batches; toast until browned both sides. Remove from pan.
  • 4
    Fry the eggs in same pan until the white is cooked but the yolk is still soft and runny. Top each sandwich with an egg.

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