The classic French ham and cheese sandwich covered in cheesy béchamel sauce, the Croque Monsieur, becomes a Madame when a fried egg is added.

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  • 50g butter, at room temperature

  • 4 slices of white bread, crusts removed

  • 1 tbsp plain flour

  • 100ml milk

  • 80g Gruyère, grated

  • 1 nutmeg, to grate

  • Salt & pepper, for seasoning

  • 2 tbsp Dijon mustard

  • 2 slices of good ham

  • 2 eggs

  • Oil, for frying


  • 1.

    Preheat the grill to medium-high, line the tray with foil.

  • 2.

    Put the butter in a pan and melt over a medium-low heat. Liberally brush one side of each slice of bread with melted butter and put under the grill, butter-side up. Toast until golden and crisp, then set aside.

  • 3.

    Stir the flour into the remaining butter to make a paste, cook for a minute. Gradually whisk in the milk, until smooth. Simmer for a few minutes, until the béchamel sauce has thickened. Take the sauce off the heat and stir in 30g of cheese until melted. Grate in a little nutmeg, stir and season lightly.

  • 4.

    Spread the untoasted sides of the bread with mustard, then put the ham on top, followed by the rest of the cheese. Pop under the grill for a couple of minutes until the cheese melts.

  • 5.

    Create a sandwich by putting a slice of toasted bread (toasted side up) on top of the cheese and ham topped bread and press down. Put the sandwiches on to the grill tray and top with the sauce. Grill for about 5 minutes, until golden and bubbling.

  • 6.

    While the sandwiches are grilling, heat the oil in a frying pan and lightly fry both eggs. When the eggs are cooked, put one on top of each sandwich. Serve immediately.


Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to:

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