Sandra This Bobby Flay Croque Madame is a classic French bistro favorite made even better. This rich, cheesy sandwich is layered with ham, a creamy béchamel sauce, and topped with a perfectly cooked sunny-side-up egg. Perfect for a decadent brunch or indulgent lunch, it’s sure to impress with its irresistible combination of flavors, ready in about 45 minutes.
Bobby Flay Croque Madame Ingredients
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, heated
- 1/2 cup finely grated Parmesan cheese
- 1 cup coarsely grated Gruyère cheese, divided
- Freshly grated nutmeg
- Kosher salt and freshly ground black pepper
For the Sandwiches:
- Twelve 3/4-inch-thick slices of pain de mie or Pullman bread, lightly toasted
- 6 tablespoons Dijon mustard
- 12 thin slices of high-quality baked ham
For the Topping:
- 4 tablespoons unsalted butter
- 6 large eggs
How To Make Bobby Flay Croque Madame
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux. Gradually pour in the warm milk, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce the heat and let it simmer for 6 to 8 minutes, until it has thickened enough to coat the back of a spoon.
- Finish the Sauce: Remove the pan from the heat. Stir in 1/2 cup of the grated Gruyère and all of the Parmesan until the cheese is completely melted and the sauce is smooth. Season to taste with salt, pepper, and a pinch of freshly grated nutmeg.
- Assemble the Sandwiches: Preheat your oven’s broiler. On a baking sheet, lay out the 12 slices of lightly toasted bread. Spread a thin layer of Dijon mustard on each slice. On six of the slices, layer two pieces of ham and a sprinkle of the remaining Gruyère cheese.
- First Broil: Place the baking sheet under the broiler for about 1 to 1.5 minutes, just until the cheese begins to melt. Remove from the oven and place the remaining bread slices on top to create six sandwiches.
- Top with Sauce and Broil Again: Pour a generous amount of the béchamel sauce over the top of each sandwich, spreading it to the edges. Sprinkle the tops with the remaining Gruyère and a little extra Parmesan. Return the sandwiches to the broiler for 2 to 3 minutes, until the cheese sauce is bubbling and golden-brown in spots. Watch it very closely.
- Cook the Eggs: While the sandwiches are under the broiler, melt the remaining 4 tablespoons of butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook sunny-side-up until the whites are set but the yolks are still runny.
- Serve: Place each hot Croque Madame on a plate and top with a sunny-side-up egg. Serve immediately.
Recipe Tips
- How to get a perfectly smooth béchamel? The most important secret is to add the warm milk to your roux slowly, especially at the beginning, while whisking constantly. This is the key to a lump-free sauce. Also, stir in the cheese off the heat to prevent it from becoming grainy or oily.
- How to prevent a soggy sandwich? Lightly toasting the bread slices before you begin assembling is a crucial step. It creates a slight barrier that helps prevent the bread from becoming soggy under the rich béchamel sauce.
- What’s the best cheese to use? Gruyère is the classic and non-negotiable choice for its nutty, savory flavor and excellent melting properties. For the best, gooiest result, always shred your own cheese from a block instead of using the pre-shredded kind.
- Can I make this ahead of time? This dish is at its absolute best when served hot and fresh. However, you can make the béchamel sauce up to 3 days in advance and store it in an airtight container in the refrigerator with a piece of plastic wrap pressed directly onto the surface. Reheat it gently on the stove, adding a splash of milk to loosen it, before you assemble the sandwiches.
What To Serve With Croque Madame
This is a very rich and decadent bistro classic that is a complete meal on its own. It is traditionally served with:
- A simple green salad with a sharp, tangy vinaigrette to cut through the richness.
- A side of crispy, salty French fries (frites).
How To Store Croque Madame
- Best Eaten Fresh: A Croque Madame is meant to be eaten immediately. It does not store or reheat well once fully assembled, as the bread will become soggy and the egg will overcook.
Croque Madame Nutrition Facts
- Serving: 1 sandwich
- Calories: 850 kcal
- Carbohydrates: 55g
- Protein: 42g
- Fat: 55g
- Saturated Fat: 32g
- Sodium: 1850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are almost identical sandwiches. A Croque Monsieur is a grilled ham and cheese sandwich with béchamel sauce. A Croque Madame is the same delicious sandwich, but it is “crowned” with a fried or poached egg on top (the egg is said to resemble a lady’s hat, hence “Madame”).
It is a type of soft, white sandwich bread with a very thin crust, traditionally baked in a “Pullman” loaf pan with a lid, which gives it its signature square shape. A high-quality, thick-cut white sandwich bread is the perfect substitute.
While Gruyère is classic, you could substitute it with another good melting cheese like Swiss, Comté, or even a sharp white cheddar for a different flavor profile.
Bobby Flay Croque Madame Recipe
Description
A classic French bistro sandwich featuring layers of ham and Gruyère, smothered in a creamy béchamel sauce, broiled until bubbly, and topped with a perfect sunny-side-up egg.
Ingredients
Instructions
- Make the béchamel sauce: Create a roux with the butter and flour, then slowly whisk in the warm milk until thick. Remove from heat and stir in the Parmesan, 1/2 cup of the Gruyère, and seasonings.
- Preheat the broiler. Assemble six sandwiches with mustard, ham, and the remaining Gruyère. Broil briefly to melt the cheese, then top with the other slice of bread.
- Generously spoon the béchamel sauce over the top of each sandwich and sprinkle with more cheese.
- Broil for 2-3 minutes until the sauce is golden brown and bubbly.
- In a separate skillet, fry the eggs sunny-side-up in the remaining butter.
- Place a fried egg on top of each hot sandwich and serve immediately.
Notes
- Warm Milk for Béchamel: The most important tip for a smooth, lump-free béchamel is to slowly whisk warm milk into your roux.
- Freshly Grated Cheese is a Must: For the best flavor and a perfect, gooey melt, always use a block of real Gruyère cheese that you grate yourself.
- Toast the Bread: Don’t skip the initial light toasting of the bread. This creates a sturdy base and prevents the final sandwich from becoming soggy under the rich sauce.
- Watch the Broiler! The final broiling step happens in seconds. Do not walk away from the oven, or your beautiful sandwich will go from golden to burnt.
