Croque Monsieur (Croque Madame) with Poached Eggs Recipe

If you’ve ever wanted to dress up your brunch with minimal fuss but maximum flavor, you’re going to fall for Croque Monsieur (Croque Madame) with Poached Eggs. The classic French café favorite gets an irresistibly luscious twist — thick, golden toasts layered with ham, creamy béchamel, melty cheese, and topped with a beautifully poached egg that’s ready to burst its yolk over all that goodness. This is breakfast, lunch, or dinner magic that tastes like a little Paris getaway minus the airfare!

Ingredients You’ll Need

The magic of Croque Monsieur (Croque Madame) with Poached Eggs is how humble ingredients come together for so much flavor and comfort. Each item plays a part — from bread that crisps perfectly under the broiler, to a creamy béchamel that ties it all together, to that oozy poached egg that sits on top like a crown.

• Good bread, thickly sliced: Go for a rustic country loaf or artisan white bread — the thicker the better to hold up to all the toppings and béchamel.
• Ham, 3 to 4 slices: Choose a quality deli ham, smoked or plain, for a savory, meaty bite; figure 1 to 2 slices per sandwich.
• Gruyère, Comté, or Swiss cheese (grated): The classic cheeses for Croque Monsieur (Croque Madame) with Poached Eggs; Gruyère brings nutty depth, but Swiss or Comté are delicious substitutes.
• Fresh thyme leaves: A sprinkle of fresh thyme adds a lovely aromatic finish that brightens the rich flavors.
• For the béchamel:
  • Butter (1 tablespoon): Brings richness and helps form the roux for your béchamel.
  • Onion (1/4 to 1/2 medium, finely chopped): Just a little onion sweetens and rounds out the sauce.
  • Kosher salt: For seasoning every layer, so don’t skip it.
  • Flour (1 tablespoon): Thickens the béchamel for perfect spreading and melt.
  • Whole milk (1 cup): Use whole milk for that classic creamy texture.
  • Bay leaf: Infuses the sauce with subtle herbal warmth — don’t forget to fish it out before serving!
• For the poached eggs:
  • Eggs (2, 1 per sandwich): Go for the freshest eggs possible for easier poaching and beautiful, runny yolks.
  • White vinegar: A splash helps the egg whites set neatly when you poach them.

Variations

Honestly, Croque Monsieur (Croque Madame) with Poached Eggs is a canvas for creativity — it’s so easy to change up the fillings, flavors, and even make it work for different dietary needs. Don’t be afraid to riff with what you have or what you crave!

• Vegetarian Croque: Swap the ham for sautéed mushrooms or roasted veggies like zucchini, for layers of earthy flavor.
• Lighter Cheese Option: Use Swiss or even shredded mozzarella for a less intense (and slightly lighter) cheese pull.
• Gluten-Free Twist: Use gluten-free artisan bread and a gluten-free flour (like rice or a GF blend) in the béchamel.
• Make It Spicy: Add a thin swipe of Dijon or a few dashes of hot sauce under the cheese for a little kick.

How to Make Croque Monsieur (Croque Madame) with Poached Eggs

Step 1: Prep for Poached Eggs

Fill a shallow saucepan with 2 to 3 inches of water and bring it to a gentle simmer. While the rest of your ingredients come together, having your water ready for poaching keeps the process smooth and stress-free when it’s time to drop those eggs.

Step 2: Make the Béchamel Sauce

In a medium saucepan, melt butter over medium heat. Add your chopped onion and a generous pinch of salt. Cook, stirring, until the onion is soft but hasn’t browned (about 5–7 minutes). Reduce the heat to very low, stir in flour to form a thick paste, and cook gently for 2 minutes. Gradually whisk in the milk, add your bay leaf, and bring to a gentle boil over medium heat. Reduce to low and simmer, stirring occasionally, for around 15 minutes until thick and velvety. Taste and cook a little longer if it still tastes floury, and adjust with a splash of extra milk if needed. Remove the bay leaf before using.

Step 3: Broil the Bread

Preheat your broiler. Lay your bread slices on a rack over a sheet pan (or broiling pan). Broil them for about 1 minute per side until lightly golden and just crisped — this keeps your sandwich from going soggy once stacked with béchamel and cheese.

Step 4: Assemble the Sandwiches

Spread each broiled toast with a generous tablespoon of béchamel sauce. Layer on 1 to 2 slices of ham, then pile on as much grated cheese as your heart desires. Arrange on your broiler pan and set aside.

Step 5: Poach the Eggs

Crack each egg into a small bowl. Add a splash of white vinegar to the simmering water. Lower the heat so it’s barely simmering. Stir the water to create a gentle whirlpool, then gently slide an egg into the center. Repeat with the second egg if you have room, or poach one at a time. Cook for 3–5 minutes, depending on how runny you love your yolks. Lift out gently with a slotted spoon and set onto a paper towel.

Step 6: Broil Till Bubbling & Finish

While your eggs are poaching, broil the assembled sandwiches until the cheese is molten and bubbling, just starting to brown on top. Remove from the oven, sprinkle with fresh thyme, and then crown each sandwich with a poached egg. Sprinkle with salt and fresh black pepper — and get ready to swoon as the yolk spills over the hot cheese!

How to Serve Croque Monsieur (Croque Madame) with Poached Eggs

Garnishes

Keep it simple with a scattering of fresh thyme leaves, or get fancy with a sprinkle of chives or parsley. A little lemon zest can brighten things up if you want to play off the richness, or add a dusting of cracked black pepper for a café finish.

Side Dishes

A sharply dressed green salad (think arugula with lemon vinaigrette) is classic alongside Croque Monsieur (Croque Madame) with Poached Eggs. Lightly dressed greens cut the richness perfectly. For a heartier meal, serve with roasted asparagus, oven potatoes, or even a simple tomato soup for dipping.

Creative Ways to Present

If you’re serving a crowd, try slicing each sandwich in half and stacking them high on a platter — with poached eggs perched proudly on top. Or, go mini by making bite-sized versions with baguette slices for a brunch buffet spread. Whether it’s a rustic individual plate or a shared board, the look (and taste) is always show-stopping.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (hard to imagine!), wrap the sandwiches — minus eggs — tightly in foil or store in an airtight container in the refrigerator for up to 2 days. Poached eggs are best made fresh, but you can always make an extra batch of béchamel ahead of time for quick assembly later.

Freezing

Fully assembled Croque Monsieur (without poached eggs) freeze surprisingly well! Cool them completely, wrap tightly, and freeze for up to one month. When ready to enjoy, thaw in the fridge overnight, then broil until hot and bubbly. Always add your poached egg fresh for that crave-worthy yolk.

Reheating

To reheat, simply pop the sandwich (again, without egg) under the broiler, or warm it in a 350°F oven until the cheese is hot and melted. Poached eggs can be “revived” for a minute in very hot water if made ahead, but nothing beats fresh poaching right before serving your Croque Monsieur (Croque Madame) with Poached Eggs!

FAQs

Final Thoughts

Whether you’re brunching in your pajamas or serving up an impromptu French-inspired dinner, Croque Monsieur (Croque Madame) with Poached Eggs is the kind of dish that feels like a warm hug for your tastebuds. It’s a tradition, a treat, and a tiny celebration all at once — so grab your ingredients and dive in, because you deserve a little bit of Paris on your plate today.

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