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Croque Madame Toast

Teri & Jenny
A recipe for Croque Madame toast. Toasted bread smeared with mustard and topped with thinly sliced ham and creamy cheese with a mornay sauce and an egg!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, brunch
Cuisine French
Servings 3
Calories 458 kcal


mornay sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup plus 2 tablespoons whole milk
  • ½ teaspoon dry mustard
  • ½ teaspoon ground ginger
  • cup shredded gruyere cheese
  • 3 tablespoons grated Parmesan cheese
  • Salt and cracked black pepper to taste


  • 3 slices sourdough bread, lightly buttered and toasted
  • 3 tablespoons whole grain prepared mustard
  • 6 ounces smoked ham, thinly sliced
  • 3 large egg yolks


mornay sauce

  • Melt the butter in a small saucepan over medium heat. Add the flour and stir over the heat for 2 to 3 minutes to cook off the raw flour taste. Add the milk in a steady stream while whisking, then continue to cook and whisk until the mixture thickens enough to coat the back of a spoon. Whisk in the mustard, ginger, gruyere, and parmesan. Continue to cook and stir until the cheeses melt and the sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.


  • Preheat broiler. Spread whole grain mustard onto one side of the toast slices. Top slices of the toast with the ham.
  • Transfer the ham-topped toasts to a baking sheet and top each with a 1/2 cup of the mornay sauce.
  • Carefully create a well atop each toast, with the ham and mornay sauce and drop each yolk into each well.
  • Broil the toasts until the sauce is hot and bubbling, but the yolk is still soft, 3 to 4 minutes. Lightly season with salt and pepper and serve immediately.


Cheese Substitutions:
Gruyere can be replaced with other cheese such as swiss, comte, fontina, gouda, or even white cheddar. 
Fried Egg Substitution:
Melt 1 tablespoon of butter (per egg) into a non-stick skillet over medium-high heat. Once butter has melted, crack eggs into the skillet and fry until the edges have browned and crisped, the whites have set but the yolks are still runny. Remove from skillet and place over mornay sauce. 
Closed Sandwich Assembly:
To make a full sandwich spread mustard onto toast and top with ham. Spread an additional piece of toast with mustard and gently press over ham. Pour mornay sauce over sandwich and place under broiler for 1 minute, until cheese sauce is bubbling and slightly browned. Top with fried egg and season with black pepper. 


Calories: 458kcalCarbohydrates: 42gProtein: 28gFat: 20gSaturated Fat: 9gCholesterol: 246mgSodium: 1339mgPotassium: 339mgFiber: 2gSugar: 4gVitamin A: 610IUCalcium: 314mgIron: 4mg
Keyword croque madame, egg, toast
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