How to make Chef Marc Murphy’s croque madame

Watch the step-by-step video

A step-by-step video guide from Chef Marc Murphy to make the famous French sandwich.
Difficulty: Moderate
Cook Time: min

"GMA" caught up with Chef Marc Murphy at his restaurant Landmarc in New York City where he shared his recipe for his all-time favorite sandwich, the croque madame. Topped with a fried egg, the famous French sandwich is tried-and-true winner.

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  • For the Béchamel:
  • 1 cup whole milk
  • 1 tablespoon (1/2 ounce) unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/3 teaspoon grated nutmeg
  • Kosher salt
  • 1/4 cup (1 ounce) grated Gruyère
  • For the Croque Monsieur or Madame:
  • 4 (3/4-inch-thick) slices country bread
  • 12 thin slices Black Forest ham or other lean ham (about 8 ounces)
  • 2 cups (about 8 ounces) coarsely grated Gruyère
  • Freshly ground black pepper
  • For the Madame:
  • 1 egg
  • 1 tablespoon unsalted butter
  • Cooking Directions

    To make the Béchamel:

    In a small saucepot, heat the milk over medium heat until warm to the touch.

    In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low, and cook, stirring continuously, for about 2 minutes, until the raw flour taste has been cooked out.

    Add the warm milk and the nutmeg and whisk until smooth.

    Season to taste with salt and bring the béchamel to a simmer, whisking continuously until thickened, about 2 minutes.

    Remove from the heat and stir in the Gruyère.

    To make the Croque Monsieur or Madame:

    Heat the broiler on high. Set the bread on a rimmed baking sheet and place 3 slices of the ham on each slice of bread. Top with a thin layer of the Béchamel.

    Divide the Gruyère evenly among the sandwiches and season with pepper.

    Broil until the cheese has melted and turns golden brown, about 3 minutes.

    To make a Croquet Madame:

    Follow the sandwich instructions and top each with a fried egg.

    To fry an egg, melt 1 tablespoon unsalted butter over medium heat until the foaming subsides. Crack an egg into the pan and cook until the white is set.

    Reduce the heat to low, cover, and cook the egg until warmed through and the yolk is just very warm to the touch, about 2 minutes.

    Remove from the heat and place on top of the croque monsieur.

    Recipe courtesy of Marc Murphy.

    Recipe Summary

    Main Ingredients: whole milk, gruyere, black forest ham, bread, egg

    Course: Brunch, Breakfast, Lunch

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