Croque madame in the air fryer
The classic French croque madame with melted gruyère, cooked ham and a runny fried egg on top — made quickly and easily in the air fryer for a warm breakfast or brunch.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Lille gryde
- 1 Whisk
- 1 Brush
- 4 Silicone molds Small moulds for the eggs
Ingredients
Béchamel sauce
- 25 g butter
- 25 g plain flour
- 250 ml whole milk
- 100 g grated gruyère
- 1 knivspids grated nutmeg
Croque madame
- 8 skive white bread
- 200 g cooked ham 8 thin slices
- 100 g grated gruyère
- 4 pcs eggs
- 1 tbsp butter Softened, for brushing
Instructions
Preparation
- Melt 25 g butter in a small saucepan over medium heat. Add 25 g plain flour and whisk for 1-2 minutes until a pale roux forms.
- Add 250 ml whole milk a little at a time, whisking constantly. Let the sauce simmer for 3-4 minutes until it thickens and becomes smooth.
- Take the saucepan off the heat and stir 100 g grated gruyère and 1 knivspids grated nutmeg into the sauce. Season to taste with salt and pepper, and set the béchamel aside.
- Brush one side of all 8 skive white bread with 1 tbsp butter.
- Place 4 slices of bread buttered side down on a chopping board. Spread a thin layer of béchamel on each, add 200 g cooked ham and top with half of the 100 g grated gruyère. Place the remaining 4 slices of bread on top, buttered side up.
- Spread the rest of the béchamel sauce and the remaining grated cheese over the tops of the sandwiches.
Cooking in the air fryer
- Preheat the air fryer to 180 °C on the hot air setting.
- Place the sandwiches in the air fryer basket on a piece of baking paper. Cook at 180 °C for 7-8 minutes until the cheese is bubbling and the top is golden.
- For the last 4-5 minutes, carefully crack 4 pcs eggs into small silicone moulds and place them next to the sandwiches in the basket. The egg whites should set while the yolks stay runny.
Serving
- Arrange each croque madame on a plate, place a fried egg on top and sprinkle with a little freshly ground pepper. Serve immediately.
Notes
Tips for the perfect result:
Use a sturdy white loaf — ideally slightly dry and a day old — so the toast doesn't go soggy from the béchamel. Keep an eye on the fried eggs during the last few minutes so the yolk doesn't set completely. Variation:
Swap the gruyère for emmental or comté for a milder flavour. A thin layer of Dijon mustard under the ham adds extra depth. Serving:
Serve with a small green salad with vinaigrette or a glass of freshly squeezed orange juice for a classic French breakfast or brunch. Portion size:
If your air fryer is smaller, you can make the sandwiches in two batches and cook the eggs as the last batch.
Use a sturdy white loaf — ideally slightly dry and a day old — so the toast doesn't go soggy from the béchamel. Keep an eye on the fried eggs during the last few minutes so the yolk doesn't set completely. Variation:
Swap the gruyère for emmental or comté for a milder flavour. A thin layer of Dijon mustard under the ham adds extra depth. Serving:
Serve with a small green salad with vinaigrette or a glass of freshly squeezed orange juice for a classic French breakfast or brunch. Portion size:
If your air fryer is smaller, you can make the sandwiches in two batches and cook the eggs as the last batch.
Nutrition
Calories: 620kcalCarbohydrates: 38gProtein: 32gFat: 36gSaturated fat: 18gPolyunsaturated fat: 3gMonounsaturated fat: 10gCholesterol: 280mgSodium: 1200mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 1mgCalcium: 380mgIron: 3mgNet carbohydrates: 36g
