Table of Contents
  1. Watch how to make this Croque Madame
  2. Croque Madame Recipe

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My mom has been such a wonderful role model for me. She has loved unconditionally and gives so much to my sister and I. Honestly, she deserves every day to be “Mothers Day” and while I do my best to give back as I can, I love to be able to make this holiday a special one. And that includes breakfast in bed. Some years it’s not actually in bed, but a homemade breakfast nonetheless. I like to make it one that isn’t normal and take a little more time to prepare.

This Croque Madame is the perfect item; it’s my take on the classic French bistro sandwich, the Croque Monsieur. It’s a delicious sandwich but it’s even better with an egg! This recipe is for one Croque Madame, but the white sauce makes enough for four to six, so scale up the bread, egg, and meat and host a Mother’s Day brunch!

I’m accompanying this with a simple fruit salad consisting of a few sliced strawberries, some pieces of fresh pineapple, and dressed with a little lime zest, lime juice, and limoncello liquor.

Dress with the ingredients to your liking and taste. The flavors are simple and fresh and pair perfectly with the rich Croque Madame.

I hope you’re inspired to do something out of the ordinary for the mother figure in your life! Whether breakfast, brunch, or just a phone call, I hope you have a wonderful Mother’s Day!

Side of Croque Madame sitting on white plate with lime wedge in background
Small square bowl filled with fresh fruit including strawberries and pineapple with lime zest on top with flower in background

Mother's Day recipes

Watch how to make this Croque Madame

White plate with open-faced sandwich topped with fried egg with lime wedge in background

Croque Madame

4 from 2 votes
This Croque Madame recipe is a take on the classic Croque Monsieur and you're going to love it! Made as an open-faced sandwich with a homemade bechamel sauce, ham, fig jam, and fried egg, this is super delicious! Whether it's for Mother's Day or another stay-in-bed holiday, you'll love it!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 sandwiches


For the white sauce

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup half & half
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼-½ tsp freshly grated nutmeg
  • ¼ cup shredded Gruyère cheese

For the sandwich

  • 2 piece hearty bread toasted under the broiler (I like a country or seeded bread)
  • 2 tbsp fig spread
  • 4 pieces black forest ham
  • 2 egg fried to personal preference
  • 4 tbsp shredded Gruyère cheese


For the white sauce

  • Melt butter in a saucepan over medium heat. When foamy and sizzling, add flour. Whisk to combine; it will seem clumpy. Continue whisking until slightly golden, about one minute.
    1 tbsp butter, 1 tbsp flour
  • Slowly add half & half, starting by adding one tablespoon at a time, whisking constantly to avoid clumps from forming.
    1 cup half & half
  • Once all half & half is incorporated and smooth, add salt, pepper, nutmeg, and cheese. Stir to melt the cheese.
    ½ tsp salt, ½ tsp white pepper, ¼-½ tsp freshly grated nutmeg, ¼ cup shredded Gruyère cheese
  • Taste and season more if needed. Set aside sauce.

For the sandwich

  • Spread fig spread over toasted bread.
    2 tbsp fig spread, 2 piece hearty bread
  • Place ham on top of toasted bread, followed by the fried egg.
    4 pieces black forest ham, 2 egg
  • On top, pour ¼ cup white sauce over everything.
  • Sprinkle with Gruyère cheese and place under the broiler for 30 seconds to one minute until the cheese is just beginning to bubble and brown on the top. Serve immediately and enjoy!
    4 tbsp shredded Gruyère cheese


Serving: 1sandwichCalories: 715kcalCarbohydrates: 61.2gProtein: 33.3gFat: 38gSaturated Fat: 20.9gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 12.4gTrans Fat: 0.6gCholesterol: 284.6mgSodium: 1674.9mgPotassium: 408.5mgFiber: 2.2gSugar: 16.1gVitamin A: 358.1IUVitamin C: 3.3mgCalcium: 529.8mgIron: 3.8mg
Course Breakfast
Cuisine French
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Hi Joel,

    We hosted a party last night- and I wish I would have visited your website for inspiration first. Our strengths weren’t the flower accents or place settings- but the great serving table that Nate assembled out of planks and saw horses and the impromptu fire he got going with an old tractor tire ring. Our rhubarb crisp was a hit too.

    We’re inspired to see you guys kickin’ it in the midwest. We’re right south of you in Kansas.

    I was also very impressed that you got home for Uncle Lavon’s funeral. We couldn’t make it, but we missed being together with the family.

    To old traditions and new paradigms!

    (I’ve subscribed to your email newsletter now. If you’re interested, you can subscribe to my blog.)


    Cousin Esther