Croque-madame

01 / ABOUT THE DISH

About the dish

Croque-madame is a French hot sandwich from Paris composed of ham, cheese and toasted bread, crowned with a fried egg. It appeared in Parisian cafés in the early 20th century as an evolution of the croque-monsieur, which was already popular on brasserie menus. The addition of an egg on top created a richer version that quickly spread through Paris, becoming a standard of café fare where quick, hearty and inexpensive meals were in demand. Traditional recipe begins with slices of pain de mie or similar soft white bread spread lightly with butter. Thin slices of cooked ham are placed between the bread along with grated or sliced Gruyère or Emmental. Some recipes include a thin layer of béchamel inside the sandwich to give it softness and a creamy interior. The assembled sandwich is either brushed with more butter or covered with a ladle of béchamel and additional cheese, then toasted or baked until golden and the cheese melts. A fried egg—sunny-side up, with a soft yolk—is cooked separately and placed on top just before serving. Part of the cheese can be replaced with Comté for a stronger aroma, mustard can be added inside the sandwich, or the egg can be prepared over-easy rather than sunny-side style. Some versions omit the béchamel entirely, relying solely on cheese for richness, while others add a touch of nutmeg to the sauce. Croque-madame is eaten hot in cafés, brasseries and homes throughout France, often served at lunchtime or as an all-day café dish. It pairs well with a simple green salad dressed with a light vinaigrette, and beverages such as a crisp white wine, a pale beer or a refreshing citron pressé.