Croque-Madame

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Recipe by The New York Times | Total time: 20 minutes

This is a variation of Amanda Hesser’s croque-monsieur, a ham and Gruyere sandwich topped with béchamel. Here, we invite you to pop a fried egg on top. Voila! A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).

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