Spinach Croque Madame
Spinach Croque Madame turns sourdough bread, ham, baby spinach, Gruyère, and a runny fried egg into a crisp, creamy brunch that feels special but stays simple.
This is comfort food made from real ingredients. The edges get crunchy, the sauce turns silky, and the egg yolk runs into every warm bite.
Why You’ll Love This Recipe
- Crisp and creamy: Toasted sourdough gives you crunch while the quick milk sauce keeps the center rich and soft.
- Great flavor fast: Dijon mustard, salty ham, nutty Gruyère, and black pepper do most of the work.
- Easy to scale: Make one sandwich or four without changing the method.
- Fresh spinach boost: Baby spinach adds color, mild greens, and a little extra fiber without making the sandwich heavy.
Fabian’s Budget Tip: Buy Gruyère from the deli counter only in the amount you need. If Gruyère costs too much, use half Gruyère and half Swiss cheese. You still get a melty, nutty flavor for less money.
Ingredients (Serves 4)
- 8 slices sourdough bread, about 1/2 inch thick (8 slices, about 320 g)
- 8 slices ham (about 8 oz, 225 g)
- 4 large eggs (4 large eggs)
- 4 packed cups baby spinach (120 g)
- 2 cups grated Gruyère cheese, divided (200 g)
- 1 1/2 cups whole milk (360 ml)
- 5 tablespoons butter, divided (70 g)
- 3 tablespoons all purpose flour (24 g)
- 4 teaspoons Dijon mustard (20 g)
- 3/4 teaspoon salt, divided (4 g)
- 1/2 teaspoon black pepper, plus more for serving (1 g)
Step-by-Step Instructions
1. Make the Quick Sauce
Melt 3 tablespoons butter in a small saucepan over medium heat. When it foams and smells slightly nutty, whisk in the flour. Cook for 1 minute, stirring the whole time, until the paste looks smooth and pale golden.
Slowly pour in the milk while whisking. Keep whisking until the sauce thickens enough to coat the back of a spoon. Stir in 1 cup Gruyère, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The sauce should look glossy and creamy.
2. Wilt the Spinach
Melt 1 tablespoon butter in a skillet over medium heat. Add the baby spinach and a small pinch of salt. Toss for 1 to 2 minutes, just until the leaves soften and turn bright green. If liquid gathers in the pan, let it cook off so the bread stays crisp.
3. Assemble the Sandwiches
Spread 1 teaspoon Dijon mustard on 4 slices of sourdough. Add the ham, wilted spinach, and a spoonful of sauce. Sprinkle with a little Gruyère. Top with the remaining bread slices and press gently so the fillings settle.
4. Toast Until Golden
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook until the bottom slices turn golden and crisp, about 3 to 4 minutes. Flip carefully. The second side should sizzle softly and smell like toasted butter.
Spoon the remaining sauce over the tops and sprinkle with the remaining Gruyère. Cover the skillet for 1 to 2 minutes, just until the cheese melts. For deeper browning, place the sandwiches under a broiler for 1 to 2 minutes, watching closely until the tops bubble.
5. Fry the Eggs
In a clean nonstick skillet, fry the eggs over medium low heat until the whites set and the yolks stay runny, about 3 minutes. Season with the remaining salt and black pepper. The whites should look opaque with gently crisp edges.
6. Finish and Serve
Place one fried egg on each hot sandwich. Cut in half if you like, then serve right away while the bread is crisp, the sauce is creamy, and the yolk is still soft.
Expert Troubleshooting and FAQs
Why is my sauce lumpy?
The milk may have gone in too fast. Add it slowly while whisking. If lumps remain, keep whisking over low heat until the sauce smooths out.
How do I keep the sandwich from getting soggy?
Cook the spinach until extra moisture evaporates. Also toast the bread until it feels firm and crisp before adding the egg.
Can I use another cheese?
Yes. Swiss cheese works well, and a little Parmesan can add extra savory flavor. Gruyère gives the most classic nutty taste.
Can I make this without ham?
Yes. Add more spinach and cheese, or use sautéed mushrooms for a meat free version with deep flavor.
What is the best bread for Spinach Croque Madame?
Sourdough works best because it has a sturdy crumb and tangy flavor. Choose slices that can hold sauce without falling apart.
Estimated Nutritional Facts
Per serving, based on 1 sandwich with 1 fried egg. Values are estimates.
- Calories: 620
- Protein: 34 g
- Carbs: 39 g
- Fats: 37 g
Spinach Croque Madame
Ingredients
- 8 slices sourdough bread, about 1/2 inch thick (8 slices, about 320 g)
- 8 slices ham (about 8 oz, 225 g)
- 4 large eggs (4 large eggs)
- 4 packed cups baby spinach (120 g)
- 2 cups grated Gruyère cheese, divided (200 g)
- 1 1/2 cups whole milk (360 ml)
- 5 tablespoons butter, divided (70 g)
- 3 tablespoons all purpose flour (24 g)
- 4 teaspoons Dijon mustard (20 g)
- 3/4 teaspoon salt, divided (4 g)
- 1/2 teaspoon black pepper, plus more for serving (1 g)
Instructions
- 1. Make the Quick Sauce. Melt 3 tablespoons butter in a small saucepan over medium heat. When it foams and smells slightly nutty, whisk in the flour. Cook for 1 minute, stirring the whole time, until the paste looks smooth and pale golden. Slowly pour in the milk while whisking. Keep whisking until the sauce thickens enough to coat the back of a spoon. Stir in 1 cup Gruyère, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The sauce should look glossy and creamy.
- 2. Wilt the Spinach. Melt 1 tablespoon butter in a skillet over medium heat. Add the baby spinach and a small pinch of salt. Toss for 1 to 2 minutes, just until the leaves soften and turn bright green. If liquid gathers in the pan, let it cook off so the bread stays crisp.
- 3. Assemble the Sandwiches. Spread 1 teaspoon Dijon mustard on 4 slices of sourdough. Add the ham, wilted spinach, and a spoonful of sauce. Sprinkle with a little Gruyère. Top with the remaining bread slices and press gently so the fillings settle.
- 4. Toast Until Golden. Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook until the bottom slices turn golden and crisp, about 3 to 4 minutes. Flip carefully. The second side should sizzle softly and smell like toasted butter. Spoon the remaining sauce over the tops and sprinkle with the remaining Gruyère. Cover the skillet for 1 to 2 minutes, just until the cheese melts. For deeper browning, place the sandwiches under a broiler for 1 to 2 minutes, watching closely until the tops bubble.
- 5. Fry the Eggs. In a clean nonstick skillet, fry the eggs over medium low heat until the whites set and the yolks stay runny, about 3 minutes. Season with the remaining salt and black pepper. The whites should look opaque with gently crisp edges.
- 6. Finish and Serve. Place one fried egg on each hot sandwich. Cut in half if you like, then serve right away while the bread is crisp, the sauce is creamy, and the yolk is still soft.
