Croque-Madame In A Toaster

Croque-Madame In A Toaster

What is Croque-madame? It is a slightly luxurious warm sandwich consisting of a fried egg on top of croque-monsieur, a French dish consisting of ham and cheese sandwiched together and coated with béchamel sauce (white sauce).
So today, I arranged the leftover cream stew! Here is a recipe for Croque-Madame In A Toaster.

Arranged with leftover cream stew! Croque-madame made in a toaster (in the finished state before cracking the eggs)

Making a croque-monsieur usually involves preparing two slices of bread, sandwiching ham and cheese, baking it, and spreading sauce on it.
Then, a fried egg is separately baked and placed on top to complete the dish.

My recipe is (as usual) sloppy, so I have one slice of bread! I bake it in the toaster because it’s too much trouble to bake and turn it over.

This time, we have also arranged the dish to make use of leftover cream stew or clam chowder.
Of course, you can make this dish even if you don’t have cream stew.

If you have never made béchamel sauce (white sauce) before, it may indeed be a bit of a flop at first to avoid lumps. But once you get used to it, you can make it in a jiffy, and it will quickly expand your repertoire of home-style meals such as stews, clam chowder, cream croquettes, etc., so I highly recommend it.

Search: More recipes with béchamel sauce here.

Please try making this on your day off, when you get up a little later and have breakfast and lunch together.

Croque-Madame In A Toaster

Recipe by AKO's CookBook


Cooking time




  • 1 slice of bread (thicker is recommended)

  • 1 egg (room temperature is better)

  • 2 slices bacon or ham

  • 1 slice cheese or a generous amount of pizza cheese

  • If utilizing cream stews
  • 50 g cream stew

  • 2 teaspoons flour

  • If making béchamel sauce without cream stew
  • 100 ml milk

  • 1 tablespoon flour

  • 10g butter

  • *Bacon and ham, as well as onions and mushrooms, are also delicious on top!


  • If using cream stew
    Dissolve 2 teaspoons flour and water in a small dish. Cut bacon or ham into cubes. Add the cut ingredients, reheat the remaining cream stew, add the dissolved flour, and mix to prevent lumps from forming. If the sauce becomes a custard-like consistency, it is ready to serve. If the sauce does not become firm, add more water-soluble flour.
  • If you are making béchamel sauce without cream stew
    Cut bacon or ham and onion into cubes. Melt butter in a frying pan and fry the ingredients. When all the ingredients are cooked, sprinkle flour over the whole mixture and stir to prevent lumps from forming. Once mixed, add the milk and continue mixing quickly. The mixture will become thick, but this time you will be putting it on bread, so mix until it becomes a fairly firm sauce.
    *If you are not familiar with this, it is easier to use a whisk. If you are afraid, you can drop the heat to medium. It’s easy once you learn it, and it’s a great way to make stew homemade without a roux and expand your repertoire of evening meals!
  • Spread the béchamel sauce (or cream stew) on the bread. Make a hollow in the middle of the bread with a spoon and spread the béchamel sauce around the bread, avoiding the hollow (it is okay if it goes into the hollow a little). (It is okay if some of the béchamel sauce goes into the hollows.)
  • Crack a raw egg, brought to room temperature, into the center depression you just made. If the egg is too large and could overflow, we recommend deepening the depression to create a wall of béchamel sauce.
  • Place the cheese over the whole thing, avoiding the egg part, sprinkle with salt and parsley, and bake in a toaster for 7 minutes. If you use room temperature eggs, just the yolk will be raw. Then bake until cooked to your liking and done.

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