Easy Croque-Madame (Ham and Grilled Cheese Sandwich with Fried Egg) Recipe

Ever had a Croque-Madame? This is a basic French ham and grilled cheese sandwich, topped with a fried egg! Great for a simple lunch or dinner.

Photography Credit:
Sheryl Julian

If you go to France and by no means study a phrase of the language, on the very least it’s best to come house understanding the names of the 2 hottest cafe sandwiches: Croque Monsieur and Croque Madame.

These are each toasted sandwiches made with ham and cheese – “croque” roughly interprets as “crunch” or “crunchy.” The distinction between a Croque-Monsieur and a Croque-Madame is that the Madame is served with a fried egg on prime. Supposedly the yolk surrounded by the rim of white resembles a girl’s hat!

The sandwich is historically topped with a béchamel sauce after which the fried egg, however I’ve stopped making them with béchamel. It’s fussy to make a béchamel (a roux-based cheese sauce) for an in any other case quite simple sandwich, and I’ve discovered that an additional slice of cheese works simply as nicely.

Ham and Grilled Cheese Sandwich with EggGruyere is the basic cheese for this sandwich; purchase it if you’ll find it. If not, go for an additional cheese that may soften simply, like Swiss, Emmental, Comté, or Jarlsberg. Also, decide a flavorful ham, like Black Forest.

I desire thickly sliced white sandwich bread, which holds up nicely within the skillet. I prefer to unfold the within of the sandwiches with Dijon mustard and the outsides with mayonnaise. The mayo offers the sandwich an extra-rich taste and added crispiness after frying.

Top with a sunny-side up egg and lunch is prepared! This sandwich is greatest eaten with a fork.

Tips for Success

  • Spread the skin of the sandwich with mayo for further taste and crispiness.
  • A bacon press, grill press, or panini press (all names for a similar factor) is helpful right here in case you have one. It helps the sandwich cook dinner evenly and develop a pleasant crust on the skin. If you don’t have one, simply press the sandwich a number of instances with the flat of your spatula throughout cooking.
  • Serve this sandwich scorching and eat it with a fork! It’s greatest with a runny egg on prime, which creates a sauce for every chunk.

Easy Croque-Madame (Ham and Grilled Cheese Sandwich with Fried Egg) Recipe


Double – or triple! – this recipe for extra servings.



1 Make the sandwich: Spread each slices of bread with mayonnaise. Flip them over and unfold the opposite aspect with mustard. Onto one slice of bread, layer a slice of cheese, the ham, and the opposite slice of cheese. Top with the opposite slice of bread, mustard-side down. (The mayonnaise sides ought to face out.)

Classic Croque Madame

2 Fry the sandwiches: Melt the butter in a big skillet over medium warmth, then add the sandwich. If you might have a bacon press, grill press, or panini press, set it on prime to weight the sandwich down (in any other case, simply press a number of instances with the flat of your spatula throughout cooking). Cook for three minutes, or till the underside slice of bread is golden.

Carefully flip the sandwich within the skillet. Set the bacon press again on prime (or press with the flat of your spatula), and cook dinner one other three minutes or till the underside is golden. Transfer to a plate.

Classic Croque MadameClassic Croque Madame

three Fry the egg sunny-side up: Wipe out the skillet. Heat the olive oil within the skillet over medium warmth till the oil shimmers and flows simply. Add the egg and cook dinner for 1 minute precisely. Cover the skillet and cook dinner for an additional 30 to 60 seconds, or till all of the whites are set. (A runny yolk is most popular for this sandwich, nonetheless cook dinner the egg for longer when you desire a extra hard-cooked yolk.)

four Serve: Slide the egg onto the highest of the sandwich. Sprinkle with salt and pepper, together with thyme or parsley. Serve instantly.

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections gained Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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