A croque madame served on a plate, topped with egg

Croque madame traybake

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(2 ratings)

Prep: 10 mins Cook: 30 mins


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 and extra info

Nutrition: Per serving

  • kcal871
  • fat40g
  • saturates22g
  • carbs74g
  • sugars10g
  • fibre4g
  • protein52g
  • salt4.8g
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    For the white sauce

    • 300ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • ½ onion, roughly chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 1 bay leaf
    • 20g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 20g plain flour
    • 1 tbsp English mustard

    For the sandwiches

    • knob of soft butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 6 medium-sized slices bread, preferably sourdough
    • 6 slices cooked smoked ham
    • 6 slices gruyère or any other hard, melty cheese you have



      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 3 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • handful parmesan, finely grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


    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.

    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.

    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.

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