Prosciutto and Gouda Croque Madame with Dijon Cream Sauce

This croque madame takes the classic French sandwich and gives it a flavorful update. Instead of ham and Gruyère, we use salty prosciutto and creamy Gouda, all layered on sourdough bread with a tangy Dijon cream sauce. The whole thing is baked until golden and bubbly, then crowned with a perfectly fried egg.

The name ‘croque madame’ is said to come from the fried egg on top resembling a lady’s hat. Whether or not that’s true, this sandwich is undeniably comforting and elegant. It’s ideal for a cozy brunch or a satisfying lunch that feels special.

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Ingredients

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (232°C) and adjust the rack to the top position. Wash and dry the chives, then finely chop them.
2. In a small bowl, whisk together the cream sauce base and half of the Dijon mustard. Season with pepper to taste.
3. Arrange the sourdough slices on a baking sheet in a single layer, about 1-2 inches apart. Spread a thin layer of the cream sauce mixture on top of each slice.
4. On two of the slices, layer the prosciutto, then the Gouda cheese. Drizzle a little more cream sauce over the cheese. Bake until the bread is golden and the cheese begins to melt, about 6-8 minutes.
5. While the bread bakes, heat a drizzle of oil in a medium non-stick pan over medium heat. Crack the eggs into the pan, cover and fry until the whites are set but yolks are still runny, about 1-2 minutes. Season with salt and pepper.
6. Remove the baking sheet from the oven. Carefully close the sandwiches by placing the plain sourdough slices on top of the prosciutto-covered slices, sauce sides down. Top each sandwich with half of the Parmesan cheese, then place a fried egg on each. Drizzle with remaining cream sauce and sprinkle with the rest of the Parmesan.
7. Return the sheet to the oven and bake until the cheese is fully melted and the eggs are cooked to your liking, about 2-3 minutes more.
8. Divide the croque madames between plates, garnish with chopped chives and serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can use French bread or thick white bread, but sourdough adds a nice tangy flavor that complements the creamy sauce.

What can I substitute for prosciutto?

Thinly sliced ham or even cooked bacon would work well in this recipe.

Can I make this ahead of time?

It’s best served fresh, but you can prep the sauce and chop the chives in advance. Assemble and bake just before serving.