Croque Madam with Egg on English Muffin

English muffins halves, golden broiled holiday ham, fontina cheese and classic béchamel sauce with a sunny egg.


  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, halved and lightly toasted 
  • ½ C. Bechamel Sauce (see below)
  • ¼ C. Dijon Mustard
  • 8 oz. Thickly Sliced Ham
  • 8 oz. Fontina, grated
  • 4 Fried Eggs
  • ¼ C. Butter
  • ¼ C. Gluten-Free All-purpose flour
  • 2 C. Whole Milk
  • Salt and Pepper, to taste
  • ¼ tsp. Ground Nutmeg
  • ½ C. Grated Parmesan Cheese


  1. To make the bechamel sauce, melt the butter in a 2 qt. saucepan over medium heat.
  2. Once the butter begins to bubble, whisk the flour into the pan and form a roux. Season salt and pepper and cook for 2 minutes.
  3. Whisking, slowly add the milk, ½ C. at a time.
  4. Once the sauce has thickened, season with salt and pepper, to taste. Remove from heat.
  5. Stir the nutmeg and parmesan cheese into the sauce and set aside to cool slightly.
  6. Arrange the toasted English muffins on a baking sheet with foil or parchment paper.
  7. Spread one side of each muffin with 1 Tbsp. bechamel sauce and the other side with Dijon mustard.
  8. Place 1 oz. shredded cheese on top of each side with bechamel and 2 oz. of ham on each side with Dijon. Sandwich the halves together.
  9. Spread the tops of the sandwiched muffins with 1 Tbsp. bechamel sauce and sprinkle with the remaining shredded cheese. Return them to the baking sheet and place them under the broiler for 2-3 minutes, until tops are golden and bubbly.
  10. Top each sandwich with a fried egg to serve.

Difficulty: Easy
Prep: 10 min
Cook: 10 min
Servings: 4