Croque Madame — mustard and ham toasts finished with a creamy cheesy béchamel and a perfectly poached egg. Pure breakfast bliss.
Happy Hump Day! I’ve just returned from a wonderful break in Venice and I’m feeling a little holiday nostalgia — and a lighter wallet. Venice is magical: stepping out of the train station felt like walking onto a film set. Gondolas glided past, gondoliers sang (yes, it was cheesy and delightful), the sun was out and our water taxi was waiting. It was everything I imagined.
See photos of our trip on Instagram
We ate so well in Venice, but the standout was a tiny, romantic spot called Osteria Enoteca Ai Artisti. We sat at a candlelit table for two and enjoyed some of the most memorable dishes I’ve had.
My starter was a pumpkin cream with squid — a silky pumpkin purée with ginger and capers, topped with tender squid and fish roe. It was one of those courses you wish would never end. Nathan’s starter was tagliatelle with spider crab and wild herbs; I stole a bite and it was sweet and delicate.
For the main course I had a beautifully seared tuna steak with balsamic onions and ‘Nduja mayonnaise — seriously irresistible. (‘Nduja is a spicy spreadable salume from Calabria worth trying.) Nathan had seabass with a tomato and ginger sauce and curry pesto; it was cooked to perfection.
We finished with dessert: a deconstructed Cassata with wild berries and Campari sauce and a classic tiramisù. Every course was excellent and worth the higher price — I highly recommend this restaurant if you visit Venice.
Just look at this beauty!
Now back home, I needed something to lift me out of the holiday blues — enter the Croque Madame. A mustard-smeared ham sandwich topped with a rich cheesy béchamel, grilled until golden and crowned with a poached egg. It’s indulgent, comforting and perfect for brunch. Anything with a cheese sauce on top is going to win in my book.
The traditional French Croque Madame uses Gruyère and a fried egg. I use strong cheddar for a more affordable, equally tasty version and prefer a poached egg for its silky yolk. This recipe is quick — around 15 minutes — and simple if you’re comfortable with poaching eggs. Key tips: pour eggs slowly from a ramekin into barely-warmed water and use eggs at room temperature for the best results.
Below is the recipe so you can recreate this delicious breakfast at home. Save it for later and enjoy making a decadent morning treat.
SAVE FOR LATER
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Croque Madame
By Emily
5 minutes
10 minutes
15 minutes
4 people
Ingredients
- 8 slices small white bread
- 4 slices good quality ham
- ~1/2 cup (50g) strong cheddar cheese
- 1 knob of butter
- 1 tbsp flour
- ~1/2 cup (100ml) semi-skimmed milk
- 1 tbsp Dijon mustard
- 4 eggs
- pinch of nutmeg
- salt and pepper, to season
Instructions
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Preheat the grill to 180°C/350°F/gas mark 4. Spread one side of each slice of bread generously with Dijon mustard. Top four slices with ham, then close to form sandwiches and place them on a baking tray.
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Bring a large pot of salted water to the boil. To make the cheese sauce, melt a large knob of butter in a saucepan over medium-low heat. Stir in the flour to make a thick paste and cook for 1 minute. Gradually whisk in the milk, keeping the mixture smooth and lump-free. Add a pinch of nutmeg and season with salt and pepper. Remove from the heat and stir in the cheese until melted and the sauce is thick and velvety.
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Spoon the cheese sauce over each sandwich and place them under the grill until golden brown. Meanwhile, reduce the boiling water to the lowest heat — it should not be simmering. Crack each egg into a ramekin and gently slide them into the water one at a time. Poach for 2–5 minutes depending on how runny you like the yolk. Lift eggs out with a slotted spoon, drain on kitchen paper, then top each sandwich with a poached egg. Season with salt and pepper and serve immediately.
Notes
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes I recommend trusted brands for the best flavour.
- Vegetable sizes are medium unless otherwise noted.
- All recipes are tested using a fan (convection) oven unless stated.
- Nutrition information is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is an approximation.
Did you try this recipe?
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