Croque Madame

Croque Madame

French food is definitely my favourite, I know that I live in London and British food should be my go to but I think the list pretty much goes, French food first, then Latin American food of course, then Italian and then English food… sorry England, though I have to say I definitely have had some of the best french meals over this side of the channel.

The croque monsieur has a very special place in my heart but given that I recently crave eggs all the time I’m going to share with you my preferred recipe for croque madame, that is actually a recipe by Rachel Khoo, so is the English version after all.

This recipe serves 2, Rachel’s serves 6 and she uses muffin tins but I’m using two 3 inch ramekins.


The ingredients for the béchamel sauce:

  • 1/2 tablespoon butter
  • 1/2 tablespoon all purpose flour
  • 100 milliliters milk
  • A pinch nutmeg
  • 1/2 teaspoon dijon mustard

For the Croque:

  • 6 slices white bread (without the crust)
  • 1 tablespoon melted butter
  • 2 slices ham (I’m using peppered)
  • 2 small free range eggs
  • Pinch salt & pepper
  • Grated comté cheese (you can also use cheddar or gruyére)

First you need to make the béchamel sauce, in a small pan at low medium heat melt the butter, once is melted add the flour and whisk for a minute until everything is incorporated. Add the milk little by little, keep whisking until you add all the milk, lower the temperature and add the mustard and nutmeg, set aside.

Preheat your oven at 180 °C (356 °F). Flatten the bread slices with a rolling pin, brush both sides with the melted butter and cover the sides and bottom of the ramekins, place the ham on top of the bread, followed by the eggs, add a pinch of both salt & pepper followed by a couple of tablespoons of the béchamel sauce and the grated cheese. Try not to overfill your ramekins. Place them in the oven for about 15 minutes, or 20 minutes if you like your eggs to be well cooked. Enjoy!