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Croque Madame

This croque madame is the perfect combination of bechamel cheese sauce, Canadian bacon and Swiss cheese stuffed between two slices of crusty bread and topped with a fried egg. Perfect for breakfast or dinner.

I guess I should probably apologize right off the bat for all the pictures in this post. When I was editing them I loved them all so into the post they went. It’s the photography equivalent of wearing too many accessories with your clothing.

But since I have never been one to care about fashion I can use that as an excuse for my picture oversharing.

You’ll forgive me…right?

{Seriously people I have zero fashion sense. I just bought a new pair of Uggs because I still love them. Who is still buying Uggs? This “throw fashion and good taste right out the window” girl that’s who.}

When I go to brunch on the weekends I almost always order a croque madame. How can you go wrong with fresh bread, Dijon mustard, cheese sauce, meat and a fried egg. It’s really just a fancy version of a breakfast sandwich.

Like, super fancy.

Traditionally folks use thin sliced ham to make a croque madame but I switched it up by using Jones Dairy Farm Canadian bacon instead. I personally prefer the Canadian bacon because it’s sliced a little thicker and gives a more ham flavored punch to the sandwich.

Plus, if you’re still thinking to yourself “yeah…this is really just a fancy egg sandwich” then Canadian bacon fits in ever better here. Am I right?

Even though I don’t get up every morning and make breakfast I think this dish is totally worth it. All you have to do is make a simple white cheese sauce using shredded Swiss (traditionally you would use Gruyere but it’s slightly more economical to use Swiss cheese) a pinch of nutmeg and a few fresh thyme leaves. It’s so simple you can make in under 10 minutes.

Then you make up your sandwich, slather it in cheese sauce, broil and top with a fried egg. It’s seriously the most delicious thing ever. I really do like these beauties for brunch but they make a fantastic dinner too. Shoot, they make a fantastic anytime meal.

I would happily eat one of these for a midnight snack. Do you think Art would hate me if I woke him up to make me one?

Croque Madame

This croque madame is the perfect combination of bechamel cheese sauce, Canadian bacon and Swiss cheese stuffed between two slices of crusty bread. Perfect for breakfast or dinner.

Yield: 2 sandwiches

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 4 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 cup shredded Swiss cheese, divided
  • 1/2 teaspoon fresh thyme leaves
  • Pinch fresh grated nutmeg
  • Kosher salt and pepper, to taste
  • 4 thick slices bread
  • 2 tablespoons Dijon mustard
  • 8 slices Canadian bacon
  • 2 large eggs, fried


Prepare a baking sheet with parchment paper or silpat liner, set aside.

In a medium sized skillet add butter and melt over medium heat.

Once the butter is melted whisk in the flour and whisk until the mixture is smooth and there are no flour clumps.

Slowly whisk in the milk and keep whisking until smooth and the mixture starts to thicken. Remove from the heat and whisk in 1/2 cup Swiss cheese, fresh thyme leaves, grated nutmeg, kosher salt and ground pepper.

Lay out all 4 pieces of bread and spread each slice with equal amounts of Dijon mustard and then top each slice with 1 tablespoon Swiss cheese sauce.

Cover 2 slices each with 4 slices Canadian bacon and 2 tablespoons per slice shredded Swiss cheese.

Place your Canadian bacon and cheese topped slices to your prepared baking pan. Place under the broiler until the cheese is melted, browned and bubbly.

Remove from the oven and top with remaining slice of bread, cheese sauce side down. Top each sandwich with equal parts Swiss cheese sauce and remaining shredded swiss cheese.

Place back under the broiler and cook until the cheese is fully melted and bubbly.

When sandwich is fully cooked top with egg and enjoy.

Disclosure: This post is sponsored by Jones Dairy Farm. As always all opinions and nonsensical rambling is 100% my own.