Croque Madame is a warm, comforting French Café Sandwich
Buttery toasted bread layered with smoky ham, melted cheese, and a silky béchamel sauce — all crowned with a perfectly fried egg. Rich, crisp, creamy, and deeply satisfying.
Paired with with matching Wines
Ingredients
(serves 2)
4 slices of good-quality white bread (Brioche or Pain de Mie ideal)
2 tsp Dijon mustard
4 slices of cooked ham
1 cup (100 g) grated Gruyère or Emmental
2 tbsp butter (for toasting)
2 large eggs
Béchamel Sauce:
1 tbsp butter
1 tbsp all-purpose flour
150 ml milk
Pinch of nutmeg
Salt & pepper to taste
Instructions
Make the béchamel
Melt butter in a small saucepan.
Whisk in flour and cook for 1 minute.
Slowly add milk and whisk until smooth and thick.
Season with salt, pepper, and a little nutmeg. Set aside.
Assemble the Croque
Lightly toast the bread slices.
Spread a thin layer of Dijon mustard on two slices.
Add ham slices and a generous handful of grated cheese.
Close with the remaining slices of bread.
Toast and top!
Melt butter in a pan and fry the sandwiches until golden on both sides.
Transfer to an oven or air fryer (180°C) and top with béchamel plus more cheese.
Cook 5–7 minutes until the cheese melts and bubbles.
Add the signature “Madame” egg.
Fry eggs sunny side up in butter.
Place one egg on each sandwich.
Serving Suggestions
A small green salad with light vinaigrette
French fries or potato wedges
Wine Pairing Suggestions
Crémant d’Alsace (Brut) — Eguisheim, France
The fine, lively bubbles cut through the rich cheese and béchamel, refreshing the palate and adding a bright, festive lift.
Riesling Trocken — Schloss Johannisberg, Rheingau, Germany
Crisp acidity and precise minerality balance the buttery toast and ham, while the wine’s purity highlights the dish’s subtle savory notes.
Chablis (Unoaked) – Burgundy, France
Clean, lean, and mineral-driven, Chablis brings refreshing tension that contrasts beautifully with the creamy texture of the Croque Madame.
Pinot Gris – Riquewihr, Alsace, France
Slightly rounder with gentle aromatics, this Pinot Gris wraps the dish in soft orchard-fruit notes that complement Gruyère and béchamel.
Spätburgunder (Pinot Noir) – Baden-Baden, Germany
Light, silky, and red-fruited, it effortlessly pairs with the ham and toasted bread while staying delicate enough for the fried egg.