Classic Croque Madame

The Croque Madame is the Croque Monsieur with an egg on top — which sounds like a small upgrade until you're eating one and the yolk breaks over the béchamel and becomes its own sauce. Then it makes complete sense. The name "madame" supposedly refers to the egg resembling a lady's hat, which is either accurate or a very good story.

Every component matters: the ham quality, the Gruyère's meltability, and especially the béchamel — rich, properly seasoned, not a thin afterthought poured over as a formality.

Ingredients (serves 4): - 8 thick slices good-quality white country bread (pain de mie or sourdough) - 7 oz thinly sliced Paris ham (jambon de Paris) or good-quality cooked ham - 7 oz Gruyère, grated - 4 large eggs, fried sunny-side up - 2 tablespoons Dijon mustard - 2 tablespoons unsalted butter, softened

Béchamel: - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 1¼ cups whole milk, warm - ½ teaspoon nutmeg - Salt and white pepper - 2 oz Gruyère, grated (for the sauce)

Béchamel Instructions: Melt butter over medium heat. Add flour and stir for 2 minutes — do not let it color. Gradually whisk in warm milk until completely smooth. Simmer for 5 minutes, stirring constantly, until thick enough to coat the back of a spoon. Add Gruyère, nutmeg, salt, and pepper. Set aside.

Assembly: Spread Dijon on 4 bread slices. Top with ham, then a generous layer of grated Gruyère. Close with the remaining bread. Butter the outside of all sandwiches. Cook in a skillet over medium heat, 3–4 minutes per side, until deeply golden and the cheese inside has melted. Transfer to a baking sheet. Spoon béchamel generously over the top of each sandwich. Scatter remaining Gruyère over the béchamel. Broil 3–4 minutes until bubbling and golden.

Top each sandwich with a fried egg just before serving. Season the egg with flaky salt and cracked pepper.

Pro Tips: The béchamel-and-broil finish is non-negotiable for the authentic version — it transforms the sandwich from a grilled cheese into something altogether more elegant. The egg should be fried in butter with a lid on the pan so the white sets while the yolk remains runny. Serve immediately.