Oui, Madame. Croque Madame.

by Sarah on September 16, 2010

So, this seems to be a week in the life of the Undercover Caterer. Monday-Thursday, easy and/or comforting foods, not breaking any sonic food barriers. And definitely not taking any longer to prepare than one hour.  Saturday, Sunday and the occasional Friday are my days to really delve in and stretch my imagination and go wild.   So, it’s Thursday.

I’m also out of groceries.

It’s sandwich night, y’all.

But it is ME after all, and there is no plain old ham and cheese for dinner if I can help it.  What to do?  What’s left in the fridge?  No milk, no vegetables…..but there are eggs.  4 eggs.  4 people.

Friends, it’s Croque Madame night at the UC household.  If you have the stuff to make a ham and cheese, it’s likely you have the stuff to make a croque madame.

Croque = Crunch

Madame = Madam

This sandwich is not to be confused with the Croque Monsieur, which has Mornay or  Béchamel sauce over the sandwich instead of the egg.

By the way, you’re supposed to use Gruyere or Swiss cheese but all I had was sharp cheddar.  That was ok too.

Step 1:  make a ham and cheese sandwich, using mayo and Dijon mustard.

Layer on the ham and cheese.

Cover ‘em up and spread with butter, just like you would for a grilled cheese.

Heat up a griddle or frying pan and cook until the outsides are browned and the inside is melty.

Set the sandwich on a charming flowered plate and heat a small frying pan with some oil or butter.  (I used the spray oil for this.  Don’t judge.)

Crack the egg into the hot pan and sprinkle with kosher or sea salt.

Once the egg has set and can move freely over the bottom of the pan (usually about 45 seconds), cover the pan and let cook for about 2 minutes.

For croque madame, you want a sunny-side up egg with a cooked white and runny yolks.  Crack some pepper on top.

This is a knife-and-fork sandwich.

And there it is.  It feels like a real dinner, it tastes like a real dinner but it took you ten minutes and used up the rest of your non-existent groceries.

I’d like to take this time right now to thank the French people for giving us this delicious sandwich.  Thank you France.

Croque Madame


  • 8 slices good quality sandwich bread (I used sourdough)
  • 4-8 slices ham (depending on the size of the slices--ours were HUGE)
  • slices of Gruyere or Swiss cheese to cover sandwich (sharp cheddar in a pinch!)
  • Best Foods mayo
  • Dijon mustard
  • butter
  • oil or spray oil
  • 4 eggs


  • Spread the slices of bread with mustard and mayonnaise and layer the ham and cheese on 4 of the slices. Cover the loaded bread with the other slices of bread. Spread both sides of the sandwich with butter.
  • Heat a griddle or large frying pan over medium heat and grill the sandwiches until browned on the outside and the cheese is melted. Set sandwiches aside.
  • Heat a frying pan over medium-high heat and coat with oil. The spray works well for this purpose. Crack in an egg into the pan, sprinkle with kosher or sea salt, and let fry 30-45 seconds until the edges are set and the egg will move freely in the pan. Cover the pan and let the egg cook for about 2 minutes.
  • Slide the sunny-side up egg onto the top of the grilled ham and cheese sandwich. Crack black pepper on top. Serve with Tabasco if you like.

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