Skillet Croque-Madame — The Classic Recipe Revisited
The Croque-Madame is the icon of the French brunch: golden buttered white bread, melting ham, gooey cheese, and a fried egg crowned with a light béchamel sauce. Simple, indulgent, and ready in under 20 minutes, it turns any ordinary morning into a moment of pleasure.
🛒 Ingredients
2 servings
- 4 thick slices of white bread (brioche or sandwich bread)
- 4 slices of high-quality deli ham (about 4 oz)
- 1 cup shredded Gruyère (or Emmental) cheese
- 4 fresh eggs
- 1.5 tbsp unsalted butter
- 1 tbsp neutral oil (sunflower or grapeseed)
- Fine salt and freshly ground black pepper
- For the light béchamel:
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2/3 cup whole milk
- 1 pinch grated nutmeg
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare the light béchamel: melt 1 tbsp of butter in a small saucepan over medium heat. Add the flour all at once and whisk for 1 minute to form a blond roux. Pour in the cold milk in a steady stream while whisking constantly. Season with salt, pepper, and nutmeg. Stir until thickened (2-3 minutes), then remove from heat and set aside.
- 2
Assemble the croque-madames: spread a thin layer of béchamel on one side of each slice of bread. Place a slice of ham on two of the bread slices (béchamel side up). Sprinkle generously with shredded Gruyère over the ham, then close with the remaining two slices, béchamel side facing inward.
- 3
Heat a large skillet over medium heat with 1.5 tbsp of butter and the oil (the mixture prevents the butter from burning). Place the sandwiches in the pan and press down lightly with a spatula. Brown for 3-4 minutes until a beautiful caramel color is achieved.
- 4
Carefully flip the sandwiches. Spread a little of the remaining béchamel on top and add more shredded Gruyère. Continue cooking for 3 minutes so the cheese melts and the bottom is well browned.
- 5
Meanwhile, in a second lightly buttered skillet, cook the eggs sunny-side up over low heat. Season with salt and pepper. The yolk should remain runny.
- 6
Place each croque on a warm plate and carefully top with a fried egg. Serve immediately with a green salad or cornichons.
💡 Chef's Tip
The secret to a perfectly crispy croque without burning is the butter and oil mixture in the pan and a constant medium heat. For even gooier cheese, place the croque-madames under the oven broiler (high setting) for 2 minutes after pan-frying — the top will brown just like in Parisian brasseries.
