Croque Madame


For 4 portions

  • 2 punnets Rock Chives
  • 2 punnets Sakura Cress
  • 8 medium slices of bread
  • 8 slices of ham
  • 4 medium eggs
  • 1 tbsp olive oil
  • 50gr butter
  • 1 tbsp flour
  • 300ml hot milk
  • 150gr grated Gruyère cheese
  • ½ tsp ground nutmeg
  • table salt
  • white ground pepper
  • crack black pepper


  • Bring the milk slowly to a simmer in a pan. 
  • Meanwhile, make a roux with the flour and butter. 
  • Add the hot milk on top and stir constantly to make the sauce then add 100gr of grated Gruyère cheese, salt, pepper and ground nutmeg. 
  • Lay the 8 slices of bread on the table and spread a generous amount of sauce on each. 
  • Lay 2 slices of ham on top of the 4 slices and close the sandwich with the other slices of bread. 
  • Equally divide the remaining sauce on top of each sandwich and spread to cover. 
  • Add the remaining grated Gruyère on top of each one. 
  • Place the “croque“ to cook in an oven at 220°C for 15 to 20 minutes.
  • Once the “croques” are cooked, fry the eggs with the olive oil and place one on top of each sandwich. 
  • Serve with Rock Chives, Sakura Cress, and a pinch of crack black pepper. 

Recipe: Franck Pontais

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