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croque madame

veggie filled croque madame sandwiches with a creamy rich homemade mornay sauce served with a runny fried egg overtop.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Servings: 4
Author: the communal feast


  • Mornay sauce:
  • 1 cup Milk
  • 2 TBS flour
  • 1 cup gruyere cheese shredded
  • 4 tbs butter
  • 1 TBS ground nutmeg
  • 1 TBS fresh oregano chopped (optional)
  • 1 TBS fresh parsley chopped
  • 1 TBS dijon mustard
  • filling:
  • 2 cups spinach leaves
  • 2 cups mushrooms thinly sliced
  • 1/2 cup sundried tomato + oil for cooking
  • For each sandwich:
  • 2 slices of bread fairly thick
  • 1 fried egg for on top
  • generous scoop of mornay
  • shredded gruyere
  • generous scoop of veggie filling
  • dijon mustard
  • optional: avocado


  • Preheat oven to 400 degrees F.
  • Melt the butter in a sauce pot over medium heat, add the flour to form a roux. Slowly add the milk whisking constantly to avoid lumps. Stir in the mustard, herbs and nutmeg. Allow the sauce to thicken stiring frequently for 2 minutes. Season with salt and pepper if desired. Turn off heat and stir in gruyere.
  • In a pan, heat oil from sundried tomato jar. Sautée mushrooms for 3 minutes until browned. Add spinach and sundried tomatoes. Cook an additional 2 minutes.
  • When you are ready to serve, spread dijon mustard on the inside of 1 slice of bread. Add the mixed veggie filling, top with a scoop of mornay and close sandwich with other slice of bread. Transfer to baking tray and bake for 5 minutes until bread begins to turn golden and crisp. Remove from the oven, top with a bit more sauce and shredded gruyere. Return to the oven for an additional 5 minutes or until the cheese is nicely melted.
  • While the sandwiches are baking, fry and eggs to place on top. Garnish with avocado, greens and herbs.