The BBC Good Food logo
A croque madame served on a plate, topped with egg

Croque madame traybake

A star rating of 3 out of 5.3 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch – and you can make the white sauce a day or two ahead of time

Nutrition: Per serving


For the white sauce

  • 300ml milk
  • ½ onion , roughly chopped
  • 2 cloves
  • 1 bay leaf
  • 20g butter
  • 20g plain flour
  • 1 tbsp English mustard

For the sandwiches

  • knob of soft butter
  • 6 medium-sized slices bread , preferably sourdough
  • 6 slices cooked smoked ham
  • 6 slices gruyère or any other hard, melty cheese you have
  • 3 eggs
  • handful parmesan , finely grated


  • STEP 1

    To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.

  • STEP 2

    Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.

  • STEP 3

    Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.

Recipe from Good Food magazine, November 2018

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.3 ratings

Sponsored content