Croque Madame

History

The croque madame is the egg-topped sister of the croque monsieur, named for the way the fried egg resembles a lady's hat sitting atop the sandwich. It appeared on Parisian café menus in the early 20th century alongside its sibling and has since become a brunch icon worldwide. The egg adds richness to the already indulgent combination of ham, Gruyère and béchamel.

Ingredients

• Pain de mie (thick-cut white sandwich bread)
• Jambon de Paris (cooked ham)
• Gruyère cheese, grated
• Béchamel sauce
• Dijon mustard
• Unsalted butter
• 1 large egg
• Salt and black pepper

How to Make

1. 1Preheat your broiler to high.
2. 2Spread a thin layer of Dijon mustard on one slice of bread and béchamel on the other.
3. 3Layer ham and half the Gruyère on the mustard side, then close the sandwich.
4. 4Spread béchamel over the top of the sandwich and sprinkle with remaining Gruyère.
5. 5Butter a skillet over medium heat and toast the sandwich on the bottom side until golden, about 2 minutes.
6. 6Transfer to a baking sheet and broil until the cheese on top is bubbling and golden, 2–3 minutes.
7. 7In the same skillet, fry the egg sunny-side up in butter, seasoning with salt and pepper.
8. 8Slide the egg on top of the broiled sandwich and serve immediately.

Known for it

• Café de Flore172 Bd Saint-Germain, 75006 Paris, France