Le Food Snob


I’ve been wanting to make a bacon version of the Croque Madame for weeks now.  Ever since seeing some delicious looking recipes on Pinterest. Perusing my fridge this weekend, I noticed that I had bought a package of thick-cut bacon from Trader Joe’s and never used it; and that I had most the ingredients for a Croque Madame anyway. So I hightailed my car to Trader Joe’s and grabbed a loaf of bread (I got some good-looking French bread) and loads of cheese. I reduced this recipe by half with the intent of only making two sandwiches and having lots of leftover bechamel sauce (I only had six slices of bacon or I could have been enjoying this sandwich all week!). This thing was so filling for a late lunch that I didn’t need to eat any dinner that night. (I may have indulged in dessert though…) Below is my modified version of the recipe found at SAVEUR.



  • 3 T. butter
  • 3 T. flour
  • 2 c. whole milk
  • 12 oz. cheese, grated such as Gruyère, fontina, white cheddar, mozzarella etc.
  • ½ c. finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste Freshly
  • grated nutmeg, to taste
  • 12 ¾”-thick slices pain de mie or Pullman bread, toasted (I used French bread)
  • 18 slices of cooked bacon
  • 6 eggs



  1. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.IMG_9349
  2. Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. butter over each. Top with 3 slices bacon and Gruyère. On the other six slices top with a generous amount of bechamel and additional grated cheese. Broil until cheese begins to bubble and brown, 3 to 4 minutes.
  3. Meanwhile, cook eggs in a nonstick skillet over medium heat until whites are cooked but yolks are still runny, about 3 minutes. Season with salt and pepper. (Alternatively you can poach the eggs.) Place an egg on top of each sandwich, and serve hot.


Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory


From cheeseburgers to foie gras — eat what you hanker for.


The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.


Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

The Veggie Expat

A veggie way of life

Cooking Without Limits

Food Photography & Recipes

The Jelly and Me

Fast Food Restaurant AUs

Food Fellowship and Wine

A celebration of all things good

The Kitchen Garden Blog

From the ground to the table


Ingredients for a Beautiful Life!


Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: