Croque Madame Recipe under PHP200: How to Make a Fancy Breakfast Ham Sandwich

Wow, so you still have some leftover ham, huh. Or you’re not over the holidays yet, and you’re stomach’s still calling for more of the Christmas staple. We’re not judging you. Although, if we may, we’d like to offer an alternative way of eating the sliced pork. Take a cue from the French, and stick it into a glorified grilled cheese sandwich: the croque madame.

A favorite of frogs and distinguished ladies.

Croque madame is an upgraded version (i.e. it has sunny side-up egg on top) of croque monsieur, a baked or fried ham and cheese sandwich smothered in bechamel. It sounds very fancy—and it is, given most recipes use Gruyere. But our version only sets you back PHP 176.83 per person; even less if you use ham that’s still in your fridge.

The sandwich is insanely cheesy. And it has all the flavors you want in a power breakfast, with a bonus of contrasting textures that just makes it fun. It’s a lot, so make sure you use a thick, sturdy bread that can keep everything up without going all droopy.

Croque Madame



Serving Size

2 people

Active Time

30 mins

Total Time

30 mins

  1. Preheat oven to 450F or to the broiler setting.
  2. In a pot over medium heat, add butter and cook until melted.
  3. Add the flour and whisk, cooking for 3 minutes.
  4. Add the milk while whisking constantly, avoiding lumps.
  5. Add the mustard, salt, pepper, and ½ cup cheese.
  6. Cook until sauce is thickened and cheese has melted, about 4-5 minutes more.
  7. Remove from heat and let cool for 5 minutes.
  8. Place 4 slices of toasted bread on a baking sheet and spread a tablespoon sauce over each piece.
  9. Place 3 slices of ham on two of the pieces of bread, then top with the remaining bread sauce side down to create 2 sandwiches.
  10. Spoon remaining sauce over the 2 sandwiches, then top with the remaining grated cheese.
  11. Place under a broiler until browned and bubbling, about 5-8 minutes.
  12. Remove from oven and serve with fried eggs and more black pepper.​

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