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Croque Madame Breakfast Sandwich

Prep Time: 20 Min  |  Cook Time: 20 Min  |  Servings:  |  Calories:
madame croque
Prep Time
20 Min
Cook Time
20 Min

<p>This classic French sandwich combines pan-fried ham slices, baby spinach, white sauce, a fried egg and Sargento® Sliced Swiss Cheese.&nbsp; Except this version is made for eating with your hands.&nbsp;</p>

  1. For White Sauce:  Pre-heat a small saucepan over medium-low heat.  Add butter.  When butter stops foaming, add flour and stir until mixture forms a thin paste.  Cook for 1-2 minutes, stirring occasionally.  Whisk in milk until smooth.  Reduce heat to simmer and cook for 4-5 minutes or until thickened.  Stir in nutmeg, salt and pepper.  Remove from heat, cover and set aside while preparing ham.
  2. For Ham: Pre-heat a medium skillet over medium heat.  Add oil, then place ham slices in a single layer.  Fry for 2-3 minutes or until golden brown.  Flip slices with a fork or tongs.  Fry an additional 2-3 minutes. Or until golden brown.  Transfer ham to a plate and set aside.
  3. For Fried Eggs: Pre-heat a small non-stick pan, over medium heat.  Crack egg into a small bowl, then gently slide egg into pan.  Add a small amount of butter and swirl until butter goes under egg.  Cook for 1 minute.  Carefully flip egg with a spatula.  Cook an additional 30 seconds or until cooked to desired doneness.  Transfer egg to a plate sprayed with non-stick spray and set aside.  Repeat with remaining eggs and butter.
  4. To Finish Sandwiches: Place 4 slices of toasted bread on a baking sheet.  Place 1 slice of cheese on top of each piece of toast.  Spoon about 1 tablespoon of sauce over cheese and spread with a knife to cover entire surface.  Place about 6 spinach leaves over sauce.  Place 2 slices of fried ham over spinach.  Spoon another 2 tablespoons of white sauce over ham.  Top each with 2 slices of cheese.  Broil for 2-3 minutes or until hot and lightly browned.  Transfer to plates, top each sandwich with a fried egg and a slice of toasted bread.  Cut in half and serve.  

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