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Traditional Croque-Madame

  • Prep time
    30 minutes
  • Cooking time
    15 minutes
  • 4


Béchamel Sauce:

  • 2 shallots, minced
  • 1 garlic clove, minced
  • 3 tbsp of butter
  • 3 tbsp of flour
  • 1½ cups of hot milk
  • ¼ tsp of nutmeg
  • ¼ tsp of dry mustard

Bread and Toppings:

  • 8 slices of Campagnolo bread
  • 8 slices of smoked ham
  • 8 thin slices of tomato
  • 200 g of strong cheddar, shredded
  • 4 eggs
  • 1 tbsp of vegetable oil


Béchamel Sauce:

  1. In a saucepan over medium heat, cook the shallots and garlic in butter until the shallots are translucent.
  2. Add the flour, dry mustard, and nutmeg all at once; mix well.
  3. Add half of the hot milk and whisk vigorously. Once well-combined, add the rest of the milk and whisk again.
  4. Cook over medium heat for 5 minutes and then set aside.



  1. Preheat the oven to 400º F.
  2. Line a baking sheet with parchment paper. Place 4 slices of bread on the sheet, one beside the other. Baste each slice with 2 tbsp of the béchamel sauce.
  3. Top each slice of bread with ham and tomato; evenly spread half the cheese over top. Top with the remaining slices of bread.
  4. Spread the rest of the béchamel sauce and the remaining cheese over the top slices of bread.
  5. Bake for 10 to 15 minutes or until the cheese is browned.
  6. In the meantime, in a non-stick pan, cook the 4 eggs in oil, sunny side up. Once the egg white is well cooked, place one egg on each of the croque madames.
  7. Plate with a green salad or some crudités.

*Recipe courtesy of Ann-Rika Martin