The Croque Madame is an iconic French sandwich, a classic. But is it worth ordering in Paris? Perhaps not. Instead, consider making your own. A homemade Croque Madame can exceed the quality and flavor of most cafe offerings.
What exactly is a Croque Madame? The name loosely translates to “Mrs. Crunch,” and it’s essentially a ham and cheese sandwich topped with béchamel sauce and cheese, then broiled or baked. The final touch is a fried egg perched on top. This differentiates it from the Croque Monsieur, which lacks the egg.
Originating as a quick snack in French cafes and bars, the Croque Madame’s ubiquity leads to significant variability in quality. Some are excellent, others less so. You might encounter anything from a basic ham and cheese toast to an elaborate creation.
Even the best brasserie versions can be overpriced, leaving you paying more for ambiance than quality ingredients. Making your own allows you to control the components and tailor the sandwich to your preferences.
Improving the classic Croque Madame involves focusing on flavor, texture, and visual appeal. The classic version can be heavy, relying heavily on cheese and cream. It often lacks brightness and interesting flavor notes.
The ham, bread, and cheese ratio is frequently unbalanced, with the ham getting lost. The traditional pain de mie, a soft white bread, struggles to support the rich toppings. Visually, the sandwich lacks color contrast, relying solely on the egg yolk for a pop of color.
By controlling the ingredients and making a few key adjustments, you can elevate the Croque Madame to new heights. Consider a richer, more flavorful béchamel, a heartier bread, high-quality ham, and flavorful cheeses.
A homemade béchamel is the foundation of a great Croque Madame. Infusing the milk with rosemary adds an aromatic depth that complements the ham. Grating Comté cheese into the béchamel transforms it into a Mornay sauce, adding nutty and savory notes.
Start by simmering milk with a sprig of rosemary. Prepare a roux by melting butter and whisking in flour. Gradually incorporate the warm milk into the roux, stirring constantly until smooth. Bring the mixture to a simmer, stirring until thickened.
Once the béchamel has thickened, add grated Comté cheese and a squeeze of lemon juice. Season with salt to taste. This rosemary-infused Mornay sauce is a delicious base for the Croque Madame.
A hearty grain bread provides a sturdy base for the rich toppings. High-quality ham from a local butcher shop offers a significant upgrade in flavor and texture. A blend of Gruyère and Emmental cheeses provides a complex, nutty, and melty topping.
Assemble the sandwich with the ham, cheese, and Mornay sauce. Broil or bake until the cheese is melted and bubbly. Top with a fried egg, a sprinkle of fresh chives, and a dollop of grainy mustard.
Croque Madame with a fried egg on top
The final result is a Croque Madame with a depth of flavor and textural complexity that surpasses the average cafe offering. The rosemary-infused Mornay sauce adds a unique aromatic element. The hearty bread holds up to the rich fillings. The high-quality ham and cheese provide a satisfyingly savory experience.
Close-up of a Croque Madame sandwich
The fresh chives add a pop of color and a fresh, oniony flavor. The grainy mustard provides a tangy counterpoint to the richness of the sandwich. This homemade Croque Madame is a truly satisfying and flavorful meal.
