Croque-Madame is a French grilled cheese sandwich with ham, bechamel sauce, and a sunny side egg on top. It is perfect for brunch!

  • Prep time: 30 min
  • Makes: 4
  • Cook time: 20 min


slices of bread
2 tsp
large slices of ham, thin
1 cup / 250 ml
grated mozzarella
1 tbsp
olive oil
Nestlaid shell eggs, large
1/3 cup / 75 ml
all-purpose flour
1/3 cup / 75 ml
butter, cubed
3/4 cup / 175 ml


  1. Preheat the oven to 420F.

  2. On a lined baking sheet, place 4 bread slices and spread half a teaspoon of butter on each. Add 2 slices of ham to each buttered bread. Set aside.

  3. In a pot, on low to medium heat, melt the butter. Add the flour and stir well, you will get a paste, this is your roux.

  4. Add the milk gradually and keep stirring until your bechamel becomes velvety and has a consistency thicker than a sauce or gravy.

  5. Spread a tablespoon of bechamel on top of each ham/bread.

  6. Top with the 4 other slices of bread to complete the sandwich and add another tablespoon of bechamel on the bread. If you have a little bit of bechamel left, spread a little bit more on each bread so the top slice is fully covered with bechamel.

  7. Lastly, sprinkle with the grated cheese (about a quarter of a cup for each sandwich)

  8. Cook in the oven for 20 minutes.

  9. While your croque-monsieur is in the oven, make 4 sunny side eggs: on medium-low, in a hot pan, pour some olive oil and crack the eggs. If your pan is not big enough, do 2 at a time. Add a pinch of salt on each.

  10. Once the croque-monsieur are ready, take them out of the oven and add the sunny side eggs on top each of them: Bonjour Croque-Madame!


  1. The bechamel will come together more easily if you pour warm milk over your roux. Just heat it up for 20 seconds in the microwave.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

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Tips: Shell Eggs

When separating eggs for meringues, have three bowls handy; one for the whites, one for the yolks and one for any that might break.

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