Best 20 Croque Madame Recipes

CROQUE MADAME SANDWICH

Steps:

• Preheat the broiler.
• Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
• Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.
• Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.
• Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

CROQUE MADAME

Steps:

• Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
• Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
• Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

CROQUE-MADAME

Steps:

• Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
• Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
• In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.

CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE

Steps:

• Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
• Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
• Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
• Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
• Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
• Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.

CROQUE-MADAME

Steps:

• Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter., On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted., Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.

FRENCH TOAST CROQUE MADAME CASSEROLE

Steps:

• Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan.
• Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
• Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top.
• Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes.
• Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
• Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top.

JACQUES'S CROQUE MADAME

Steps:

• Preheat the oven to 400°F.
• Spread a thin layer of soft butter on one side only of both bread slices, then cover the buttered sides neatly with a layer of cheese. Arrange a layer of chicken on one bread slice and sprinkle on the chives and a few dashes of Tabasco, if you like. Flip the other piece of bread over on top (cheese inside, of course), press together, and spread more butter on the outsides of the sandwich, coating the slices evenly. Lay the assembled sandwich in the baking dish and prepare others the same way.
• Bake the sandwiches for 10 minutes or so, until the bottom sides are crisp and golden. Flip them over and bake for about 5 minutes more, until the second sides are also well toasted.
• Serve hot. For appetizer portions, trim off the crusts and cut each sandwich diagonally into 4 small triangles.

CROQUE MADAME

Steps:

• Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
• Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
• Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter in the same skillet over high heat. Fry eggs, sunny side up, for about 2 minutes. Top sandwiches with fried egg, season with black pepper, and serve immediately.

CHILES RELLENOS CROQUE-MADAME

Steps:

• Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.

CROQUE-MADAME

Steps:

• Make sauce:
• Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.
• Make sandwiches:
• Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.
• Lightly oil a 15- by 10-inch shallow baking pan.
• Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.
• Preheat broiler.
• Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.
• Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

RACHAEL RAY'S DEVILED HAM CROQUE MADAME

Steps:

• Preheat oven to 375°F.
• Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
• Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
• Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.
• Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.

FRENCH ONION CROQUE MADAME

Steps:

• For the onions: Heat a skillet over medium-low heat and add the butter. Heat until the butter starts to foam, then add the onions and season with salt and pepper. Add thyme and bay leaf, and cook to caramelize the onions, about 30 minutes.
• Deglaze the onions with the sherry and then add the stock. Reduce until just a few spoonfuls of stock remain, then keep warm.
• For the sauce: In saucepot, warm the milk. In another pan, melt the butter over medium to medium-high heat and whisk in the flour and cook for 1 minute. Whisk in the warm milk, bring to a bubble, and then season with salt, pepper and some nutmeg. Cook to thicken the sauce until it coats the back of a spoon, then remove from the heat and stir in the mustard.
• For the salad: In a small bowl, whisk together the vinegar, mustard and honey, and then drizzle in the olive oil. Season with salt and pepper. Add the endive, frisee and radicchio and toss to coat.
• For the sandwiches: Preheat the oven to 375 degrees F. Arrange the bread on a baking sheet and top each with some caramelized onions, 2 slices ham, some bechamel and cheese. Bake the sandwiches until brown and bubbly, about 10 minutes. Meanwhile, in a large saucepan set over medium heat, add some butter and cook the eggs sunny-side up or over easy. Top the sandwiches with an egg and serve with some salad.

CROQUE MADAME

Steps:

• Preheat oven to 400 degrees F.
• Butter 1 side of each bread slice.
• Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese. Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.
• Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side. Remove sandwiches and place on a plate.
• Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top. Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes.
• Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg. Repeat with remaining butter and eggs.
• Place 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately.

BACON CROQUE MADAME BRUNCH RING RECIPE BY TASTY

Steps:

• In a medium pan over high heat, cook the bacon until browned, about 12 minutes. Transfer the bacon bits to a paper towel to drain and leave the bacon grease in the pan.
• To the pan, add the flour, pepper, and salt and whisk to combine for 5 minutes. Add the milk and Dijon mustard and cook until thickened, about 5 minutes. Remove the béchamel sauce from the heat and cover to keep warm.
• Preheat the oven to 350°F (180°C). Grease a bundt pan with the salted butter. Line a baking sheet with parchment paper.
• With a rolling pin, roll out the bread to flatten and cut 8 slices in half.
• Arrange the 7 whole slices around the outer sides of the bundt pan and 4 half slices around the inner ring. Place 5 slices of ham over the bread. Sprinkle 1 cup (100 g) of mozzarella and ⅓ of the chopped bacon on top of the ham.
• Place 6 half slices of bread on top of the bacon layer. Top with 8 slices of ham, another cup of mozzarella, and another ⅓ of the chopped bacon. Top with another 4 slices of ham. Place 6 half slices of bread on top of the ham.
• Bake for 25 minutes, or until golden brown.
• Invert the ring onto the prepared baking sheet, remove the bundt pan, and brush the top of the ring with béchamel sauce. Sprinkle with the remaining cup of mozzarella and the rest of the bacon.
• Broil for 10 minutes, until the cheese is melted and browned.
• Sprinkle the ring with parsley. Transfer the rest of the béchamel sauce to a small bowl and place in the middle of the ring.
• Slice the ring and serve warm with the sauce and sunny-side up eggs.
• Enjoy!

CROQUE MADAME WITH POACHED EGGS

Steps:

• Cut the top off the English muffin, using the muffin as the base for the Croque Madame.
• Place three slices of avocado on each muffin base, then place the Dietz & Watson Swiss Cheese on top. Place the Dietz & Watson Maple Honey Ham on top of that.
• Prepare a pot for the eggs. Fill a shallow saucepan with three inches of water and bring it to a simmer.
• Crack 1 egg into the saucepan and add distilled white vinegar to the water. Turn down the heat until the bubbles disappear. Use a wooden spoon to make the water swirl, keeping egg at the center of the whirlpool. Cook for 3 minutes and remove with a slotted spoon. The yolk should wiggle, but shouldn't be too loose. Repeat with the second egg.
• Place eggs over the ham. Poke eggs a little bit to allow the yolk to run down each muffin.

CROQUE MONSIEUR AND CROQUE MADAME

Steps:

• For Croque Monsieur: Spread each slice of bread with butter. Trim cheese so it is a tad smaller than the bread slices. Arrange 2 slices of cheese, top with bread and dip both sides of each sandwich in egg.
• In a skillet heat butter and brown the sandwich on each side for 3 minutes or until golden.
• For croque Madame: Wedge a slice of Black Forest ham in between each slice of cheese.

CROQUE MADAME CASSEROLE - PAULA DEEN

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.(or larger dish)
• Melt 6 tablespoons of butter in a large skillet over low heat until bubbling. Whisk in the flour and cook for 1 minute.
• Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more.
• Whisk in the mustard, salt, pepper, and nutmeg.
• Pour a thin layer of the sauce into the prepared baking dish and cover it with 5 or 6 slices of the bread, then slices of the ham and an even layer of the Gruyere.
• Repeat the layers once more, ending with a third layer of sauce to cover all.
• Bake the casserole for 30 minutes.
• Working in 2 batches, melt butter in a large skillet over medium-high heat.
• Crack 3 eggs into the skillet and season with salt and pepper, to taste. Cook until the whites are nearly set, about 3 minutes.
• Carefully flip the eggs and continue cooking until the whites are slightly set, they will cook more under the broiler.
• You're going to top portions of the casserole with a fried egg. Repeat with the remaining 3 eggs.
• Top with Gruyere and put in the oven for a few minutes until cheese melts, watching carefully so it does not burn.
• Cut into 6 pieces so each has an egg and serve.

CROQUE MADAME

Steps:

• To assemble the sandwiches:
• Set half of the slices of bread buttered side down, and cover them with the cheese slices, folding them back in toward the middle if they extend past the edges of the bread. Place 3 or 4 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham, buttered side up.
• Grill the sandwiches in a two-sided grill or on a heavy-bottomed pan, using clarified butter and turning once. Place on serving plates.
• To fry the eggs:
• Crack two eggs into two separate bowls to check that the yolks aren't broken. In 2 6-inch non-stick skillets, melt half of the butter over medium-high heat, until it starts to bubble. Pour 1 egg into each pan, being careful not to break the yolks. Add a teaspoon of water to each pan, sprinkle the eggs with fleur de sel, and cover the pans with lids. Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm. Wipe out the skillets, and fry the other 2 eggs in the remaining butter in the same manner. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

CROQUE MADAME

Steps:

• Preheat the oven to 400 degrees F.
• Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of Dijon mustard. (If you like more Dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of cheese. Top with the remaining bread slices.
• In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of Gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese.
• Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden brown and the cheese is bubbly, about 2 minutes (watch closely!). Top each sandwich with a fried egg and serve.

CROQUE MADAME

Steps:

• Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
• Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
• Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.