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Croque Madame Recipe

Croque Madame Recipe
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★★★★★

5 from 12 reviews

Croque Madame Casserole is a rich and comforting French-inspired dish that layers buttery brioche bread, savory turkey ham, and creamy Gruyère and mozzarella cheeses, all bound together with a velvety béchamel sauce and topped with perfectly baked eggs. This casserole offers the beloved flavors of the classic Croque Madame sandwich in an easy-to-make, hearty casserole form, perfect for brunch, lunch, or a cozy dinner.

Ingredients

Scale

Casserole Base

  • 8 slices brioche bread, cubed
  • 6 slices turkey ham (or smoked turkey), chopped
  • 1 ½ cups Gruyère cheese, shredded
  • 1 cup mozzarella cheese, shredded

Béchamel Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Egg Topping

  • 4–6 eggs (depending on preference)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Bread and Ham Layer: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Arrange the cubed brioche bread evenly in the dish. Scatter the chopped turkey ham over the bread, ensuring even distribution. Sprinkle Gruyère and mozzarella cheese evenly over the top.
  2. Make the Béchamel Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring continuously until it forms a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps. Stir in the Dijon mustard, nutmeg, salt, and black pepper. Cook for 2-3 minutes, or until the sauce thickens. Remove from heat and pour the béchamel sauce evenly over the bread mixture.
  3. Bake the Casserole: Cover the dish with foil and bake for 25 minutes. Remove the foil and create small wells in the top of the casserole for the eggs. Crack an egg into each well and season with salt and black pepper. Return to the oven and bake for 10 more minutes, or until the egg whites are set but the yolks are still slightly runny.
  4. Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Sprinkle with chopped parsley for a fresh touch. Serve warm and enjoy!

Notes

  • Use slightly stale brioche for optimal texture; if using fresh bread, lightly toast it first to prevent sogginess.
  • Whisk béchamel sauce constantly while adding milk to avoid lumps and keep it from boiling to maintain a velvety texture.
  • For runny yolks, bake eggs on top for about 10 minutes; increase to 12-14 minutes if you prefer fully cooked yolks.
  • This recipe can be portioned into individual ramekins for elegant servings.
  • Assemble without eggs to freeze; add eggs after thawing and just before the final bake.
  • Alternative cheese substitutions include Emmental, Swiss, or sharp white cheddar.
  • Use whole wheat or sourdough bread and low-fat milk with Greek yogurt for a lighter version.

Nutrition

Keywords: Croque Madame, French casserole, brioche casserole, béchamel sauce, turkey ham casserole, brunch recipe, baked eggs, Gruyère cheese casserole

Find it online: https://bakedbylisa.com/croque-madame-recipe/