She Strengthens

Mini Croque Madames: The Perfect Bite-Sized Appetizer

When it comes to French cuisine, few dishes are as iconic as the croque madame. This classic ham and cheese sandwich, topped with béchamel sauce and a fried egg, is a staple of French bistros. But what if you could shrink it down to a bite-sized delight, perfect for cocktail parties or daytime receptions?

The Secret to Making Mini Croque Madames

The key to creating these mini masterpieces is to use the oven to toast the bread, heat up the ham and béchamel, and melt the cheese all at once. This saves time and ensures that every sandwich is perfectly cooked. Simply cut the sandwiches into bite-sized portions, top with a tiny fried quail egg, and serve.

Finding Quail Eggs

Quail eggs can be found at well-stocked grocery stores, usually alongside regular eggs. If you’re looking for more appetizer inspiration, be sure to check out our ratatouille crostini with pecorino, chicken pot pie bites, and tuna and cannellini bean bruschetta.

Yield and Difficulty

This recipe yields 16 pieces and has a medium level of difficulty. The total cooking time is 1 hour, with 50 minutes of active cooking time.

Ingredients

• 1 2/3 cups shredded Gruyère cheese (about 5 ounces)
• 8 slices white sandwich bread
• 6 tablespoons unsalted butter (3/4 stick)
• 1 tablespoon all-purpose flour
• 1/2 cup whole milk
• 1/4 teaspoon kosher salt, plus more as needed
• Pinch ground nutmeg
• 4 ounces thinly sliced cooked ham
• Dijon mustard
• 16 quail eggs
• 2 tablespoons vegetable oil

Instructions

Step 1: Toast the Bread

Heat the oven to 475°F and arrange a rack in the middle. Place the bread in a single layer on a baking sheet and melt 5 tablespoons of butter. Brush the butter on both sides of the bread, using all of it. Bake until the bread is toasted and golden brown, about 10 minutes. Set the baking sheet and bread aside.

Step 2: Make the Béchamel

Melt the remaining tablespoon of butter in a small saucepan over medium heat until foaming. Whisk in the flour and cook, whisking occasionally, until it’s no longer raw-tasting, about 30 seconds. Slowly whisk in the milk and add the measured salt and nutmeg. Cook, whisking constantly, until the mixture thickens, about 3 minutes. Remove the pan from the heat and set it aside.

Step 3: Assemble the Sandwiches

Evenly divide the ham over 4 of the toasted bread slices, then evenly divide the remaining 1 1/3 cups of cheese over the ham. Spread a thin layer of Dijon on the remaining 4 slices of bread and place them mustard-side down on top of the cheese. Press gently to compact the sandwiches.

Step 4: Add the Béchamel and Cheese

Cover the baking sheet tightly with aluminum foil and bake until the cheese is just starting to melt, about 5 minutes. Remove the baking sheet from the oven and discard the foil. Whisk the reserved béchamel sauce until smooth, then spread it on the tops of the sandwiches, using all of it. Sprinkle the reserved 1/3 cup of cheese over the béchamel. Bake the sandwiches uncovered until the cheese on top is melted and bubbling, about 10 minutes.

Step 5: Fry the Quail Eggs

Meanwhile, crack 8 of the quail eggs into a small bowl. Heat the vegetable oil in a large nonstick frying pan over medium heat until shimmering. Pour the 8 cracked eggs into the pan, spacing them evenly. Season the eggs with salt and cook undisturbed until the whites are just set but the yolks are still runny, about 2 to 3 minutes. Remove the fried eggs to a large plate. Repeat with the remaining 8 eggs.

Step 6: Serve

Trim the crusts from each reserved sandwich, then cut each sandwich into 4 smaller squares. Place the sandwiches on a serving platter, top each with a fried quail egg, and serve immediately.