Subscribe to our Newsletters

Ham & Mushroom Croque Madame


The perfect thing to crawl out of bed for on a Saturday morning…

Ham & Mushroom Croque Madame Recipe

Serves 2

‘Croque Madame’ essentially translates to ‘Mrs Crunch’. When cooked correctly this sublime sarnie should be crisp on the outside then give way to the molten velvet loveliness of béchamel, ham and mushroom.


  • 8 slices of sourdough bread
  • 2 tbsp unsalted butter
  • 8 thick slices of ham
  • 300g Gruyère cheese, shredded
  • 2 tsp oil
  • 4 eggs
  • salt and freshly ground black pepper, to taste



  • 2 tbsp unsalted butter
  • 3 tbsp plain (all-purpose) flour
  • 300ml whole (full-fat) milk
  • 1 tbsp Dijon mustard
  • 50g Parmesan, finely grated
  • salt and freshly ground black pepper, to taste



  • 1 tbsp unsalted butter
  • 2 shallots, finely chopped
  • ½ tsp thyme leaves
  • 400g mushrooms, sliced
  • 1 garlic clove, finely chopped
  • salt and freshly ground black pepper, to taste


  1. For the Béchamel, melt the butter in a small saucepan over a medium heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly. Gradually pour in the milk, stirring to combine, until the sauce is thickened and smooth. Stir in the mustard and Parmesan. Season with salt and pepper to taste and transfer to a bowl to cool.
  2. For the filling, melt the butter in a large frying pan (skillet) over a medium-high heat. Add the shallots and cook for about 5 minutes until softened. Add the thyme and mushrooms and cook for about 10 minutes, stirring occasionally, until the mushrooms are caramelised, then add the garlic and cook, stirring, for about 30 seconds until fragrant. Season with salt and pepper to taste.
  3. Preheat the grill (broiler) to high and the oven to 200°C/400°F/gas 6.
  4. Spread the bread with butter on one side and arrange, buttered-side up, on a baking tray. Grill (broil) the bread until just golden brown, then let cool.
  5. When cooled, spread the untoasted side of 4 slices of bread with some of the béchamel sauce. Top each with two slices of ham, some of the mushroom mixture and top with half of the Gruyère cheese. Top with the remaining slices of bread, toasted-side up, then add a final layer of béchamel and Gruyère cheese. Bake in the oven for about 10 minutes until golden and bubbling.
  6. Meanwhile, heat the oil in a non-stick frying pan (skillet) over a low-medium heat. Crack in the eggs, leaving a little space in between, season with salt and pepper and fry until the tops of the whites are set but the yolks are still a little runny.
  7. Top each sandwich with a fried egg and serve immediately

Further Information

Recipe from Twisted: A Cookbook, published in September 2020, from Co-Creators Tom Jackson and Harry Bamber.

Twisted by Tom Jackson & Harry Bamber

Credit: Recipe & all associated images With Copyright Owner Permission of Twisted, Louise Hagger (Food) and Steve Ullathorne (Tom & Harry)

If you have enjoyed this article, Subscribe Now for notice of new ‘Recipes’ along with all the latest news and updates from World Charcuterie Awards….

Subscribe to our Newsletters

First Name *
Surname *
Email Address *
Location *
Sign up to receive email updates about World Charcuterie Awards offers and services including: *
Please select one or more fields
My interest in the Business Newsletter is because I am a...
Please select one or more fields

* Required Field

You can unsubscribe at any time by clicking the link in the footer of our emails. Please read our Privacy Policy.
We use Mailchimp as our marketing platform. By clicking on subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

Please add your Business Name if relevant to your enquiry