Easy Croque Madame Recipe – Creamy, Cheesy & Oven-Baked

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Last Saturday, we had a day completely to ourselves. We didn’t have any appointments. The weather was rainy, cloudy, and cold. We were all in our PJs and had all the time to make lunch. The boys wanted a grilled cheese sandwich. And I decided to make a deluxe version, a croque madame, for Tom and me.

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What is a Croque Madame?

A croque madame is a grilled cheese sandwich with a delicious cheese and white sauce layer topped off with a sunny-side-up egg.

First, you make a roux, add some herbs, pepper, and salt, and then make a white sauce (or bechamel sauce). Then you make a normal grilled cheese sandwich, and top it off with the sauce and cheese, but instead of pan-frying, you finish it in the oven.

While the croque madame is baked in the oven, you’ll make a fried egg. After the sandwich is baked, and the cheese is golden brown (yum!), you put the fried egg with the sunny-side-up on top of the sandwich. De-li-cious!

French or Belgian Croque Madame?

While the Croque Madame is often associated with French cuisine, apparently, its origins are a point of friendly debate between France and Belgium. Both countries take pride in their versions of this delicious grilled cheese dish.

In France, the croque madame is covered in a white sauce and topped with Gruyere cheese. It’s a staple in bistros and cafés and is often served with a side of green salad. Belgium, on the other hand, sometimes twists it by adding local cheeses or pairing it with fries.

What is the Difference Between Croque Madame and Croque Monsieur?

The key difference between these deluxe grilled cheese sandwiches is how the egg is incorporated. For a croque monsieur, the bread is dipped in beaten egg before cooking, while a croque madame is topped with a fried egg after baking.

Want to see how I make these delicious Croque Madame sandwiches? Watch my video on YouTube!

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Let’s Talk Ingredients

White Bread – Use thick slices so they can hold the sauce and cheese without getting soggy. Brioche or sourdough are delicious options too.

Ham – I like using thinly sliced smoked ham, but leftover roast or cooked ham would work just as well.

Gruyère Cheese – This nutty, melty cheese is classic for croque madame. Freshly grated is best—it melts more evenly and gives that golden crust.

Unsalted Butter – Start your roux with real butter for the best flavor. You can use regular store-bought butter or make your own cultured butter from cream. If you only have salted butter, just skip the extra salt in the sauce.

All-Purpose Flour – Just a small amount thickens the sauce and turns it into a silky béchamel.

Whole Milk – Warm milk blends into the roux more easily and makes a smooth sauce. I recommend full-fat for richness.

Eggs – The finishing touch! Fry them sunny-side-up and serve on top for that signature croque madame look.

Optional:

Salt, Pepper & Herbs – Season your sauce to taste. I love adding a pinch of herbes de Provence—think thyme, oregano, rosemary, and basil.

Truffle Oil or Mustard – Want to level it up? A little truffle oil or Dijon mustard stirred into the béchamel makes it extra fancy.

Step-by-Step Instructions

Start by preheating your oven to 356°F (180°C).

Melt the butter in a small saucepan over medium heat. Once it’s fully melted, stir in the flour with a wooden spoon or spatula to make a roux. Let it cook for 2–3 minutes, stirring regularly so it doesn’t brown.

Next, add a pinch of salt, some black pepper, and (if you like) a few dried herbs. I love using a Provençal mix—think rosemary, basil, thyme, oregano, marjoram, and savory.

Now, slowly add the milk, a little at a time. Stir well after each addition so the roux absorbs the liquid fully before you pour in more. Keep going until you have a smooth, creamy sauce. Want more help with this step? Check out my post all about making a roux.

Set your sauce aside and get to building the sandwiches.

Spread a few spoonfuls of sauce on two slices of bread. Grate your cheese, then layer half of it on top. Add the ham, then close each sandwich with the remaining bread slices. Place them on a baking tray, and top each sandwich with the rest of the sauce and cheese.

Bake for about 20 minutes, until the cheese is melted and bubbling and the tops are golden brown.

While everything’s in the oven, fry your eggs sunny-side-up. When the sandwiches are ready, place a fried egg on top of each one and serve immediately. Enjoy!

Pro Tip: Make the white sauce ahead of time and keep it in the fridge for up to 3 days. It makes weekday croque madames a breeze!

A Few Other Varieties

• Spicy Variety – Add a thin layer of spicy mustard or a dash of chili flakes to the béchamel sauce for a zesty twist.
• Vegetarian Option – Swap the ham for sautéed spinach, roasted mushrooms, or grilled zucchini for a veggie-packed version.
• Super Deluxe – Use truffle oil in the béchamel or top the sandwich with a sprinkle of freshly grated Parmesan and fresh herbs like chives or parsley.