English Muffin Croque Madame Recipe

Introduction

This English Muffin Croque Madame is a delightful twist on the classic French sandwich. Featuring melty Gruyere cheese, savory turkey, and a perfectly cooked egg atop toasted English muffins, it’s a flavorful and satisfying meal for any time of day.

Ingredients

• 1 1/2 Tbsp. Butter
• 1 1/2 Tbsp. Flour
• 1 C. Reduced Fat Milk
• 8 Oz. Shredded Gruyere
• 2 Oz. Shredded Parmesan
• Dash of Ground Nutmeg
• Salt & Pepper to Taste
• 6 Light English Muffins, Toasted
• 6 Tbsp. Dijon
• 6 Slices Turkey (e.g. Boar’s Head Maple Turkey Breast)
• 6 Poached or Fried Eggs

Instructions

1. Step 1: In a small pan, melt the butter over medium heat. Whisk in the flour and cook for about a minute to form a roux.
2. Step 2: Slowly whisk in the milk and bring the mixture to a gentle bubble, stirring frequently.
3. Step 3: Remove from heat and add the shredded Gruyere, Parmesan, and a dash of nutmeg. Stir until all the cheese melts, then season with salt and pepper to taste.
4. Step 4: Spread 1 tablespoon of Dijon mustard on the inside of the top half of each toasted English muffin.
5. Step 5: Fold the turkey slices to fit the size of the English muffins, then warm them in a small skillet over medium heat. Layer the heated turkey onto the bottom halves of the muffins.
6. Step 6: Place the muffin tops, mustard side down, onto the warmed turkey.
7. Step 7: Top each sandwich with a poached or fried egg.
8. Step 8: Spoon the mornay sauce evenly over the eggs and sandwiches.
9. Step 9: Serve immediately, garnished with green onions if desired.

Tips & Variations

• Use whole milk or half-and-half instead of reduced fat milk for a richer sauce.
• Swap turkey for ham or Canadian bacon for a more traditional Croque Madame flavor.
• Try adding a pinch of cayenne pepper to the sauce for a subtle kick.
• For a crispier finish, place the assembled sandwiches under a broiler for 1-2 minutes before serving, watching carefully.

Storage

Assemble the mornay sauce and the turkey-topped English muffins separately for best results if storing. Keep components in airtight containers in the refrigerator for up to 2 days. Reheat the muffin and turkey gently in a skillet or microwave, then add a freshly cooked egg and warm sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Emmental or Swiss cheese work well as substitutes for Gruyere, providing a similar melt and flavor.

What’s the best way to poach eggs for this recipe?

Use simmering water with a splash of vinegar, gently crack eggs into small bowls then slide them in one at a time. Cook for about 3-4 minutes until whites are set but yolks remain runny.

English Muffin Croque Madame Recipe

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★★★★★

4.5 from 71 reviews

This English Muffin Croque Madame is a delightful twist on the classic French sandwich, featuring toasted English muffins, savory turkey slices, a creamy cheesy mornay sauce, and topped with perfectly poached or fried eggs. It’s a comforting brunch or lunch option that’s easy to prepare and bursting with rich flavors.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: French-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Mornay Sauce

• 1 1/2 Tbsp. Butter
• 1 1/2 Tbsp. Flour
• 1 C. Reduced Fat Milk
• 8 Oz. Shredded Gruyere
• 2 Oz. Shredded Parmesan
• Dash of Ground Nutmeg
• Salt & Pepper to Taste

Sandwich Assembly

• 6 Light English Muffins, Toasted
• 6 Tbsp. Dijon Mustard
• 6 Slices Turkey (Boar’s Head Maple Turkey Breast recommended)
• 6 Poached or Fried Eggs

Instructions

1. Make the Roux and Start the Sauce: In a small pan, melt 1 1/2 tablespoons of butter over medium heat. Whisk in 1 1/2 tablespoons of flour and cook for about a minute to form a roux, which will thicken the sauce.
2. Add Milk to Form Béchamel: Slowly whisk in 1 cup of reduced fat milk, stirring constantly to prevent lumps, and bring the mixture to a gentle bubble until it starts to thicken.
3. Add Cheese and Seasoning: Remove the pan from heat and stir in 8 ounces of shredded Gruyere cheese, 2 ounces of shredded Parmesan cheese, and a dash of ground nutmeg. Stir until the cheese melts completely. Season the sauce with salt and pepper to taste.
4. Prepare the English Muffins: Toast 6 light English muffins. Spread 1 tablespoon of Dijon mustard on the inside top half of each toasted muffin.
5. Cook the Turkey: Fold each slice of turkey to match the size of the English muffins. Heat in a small skillet over medium heat until warmed through, then layer one slice on the bottom half of each English muffin.
6. Assemble the Sandwich: Place the top halves of the English muffins, with the Dijon side down, onto the turkey slices to form a sandwich.
7. Add the Eggs: Place one poached or fried egg on top of each assembled English muffin sandwich.
8. Top with Mornay Sauce: Evenly spoon the warm mornay sauce over each egg-topped sandwich, allowing the cheesy sauce to cover the top.
9. Serve: Enjoy immediately, optionally garnished with chopped green onions for added color and flavor.

Notes

• For best results, use freshly shredded cheese rather than pre-shredded for better melting and flavor.
• You can substitute the turkey with ham or Canadian bacon for a more traditional Croque Madame taste.
• Poached eggs provide a classic delicate texture, but fried eggs with runny yolks work perfectly as well.
• This recipe can be doubled or halved easily to serve more or fewer guests.
• Adding chopped green onions or fresh herbs as garnish adds a nice freshness to the rich dish.

Keywords: Croque Madame, English Muffin Sandwich, Mornay Sauce, Turkey Sandwich, Brunch Recipe, Cheese Sauce, Poached Eggs