Mushroom Croque Madame
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 8oz pack of mushrooms, about 11-15, sliced
  • 1 medium shallot, thinly sliced
  • 1 tablespoon butter
  • 3 springs thyme, more to taste
  • 3-5 thick slices of bread
  • ⅓ cup gruyere cheese, more to taste
  • 1-3 pasture-raised eggs
for béchamel sauce:
  • 2 tablespoons butter
  • 2 teaspoons flour, I use jovial's organic einkorn flour
  • ¾ cup whole milk, warmed
  • ⅓ cup grated parmesan cheese
  1. Start by making the béchamel sauce. In a small sauce pan melt butter over medium heat. Add flour and whisk. Add warm milk little by little, while continuously whisking. It will first create a cookie dough consistency, keep whisking and slowly adding milk until you've added it all and the sauce is thick. Add a pinch of salt and parmesan cheese and turn off the heat. Mix well and set aside.
  2. In a medium pan, sauté shallot in a bit of butter until slightly caramelized, about 1 or 2 min. Transfer to a plate or bowl and set aside.
  3. Add the rest of the butter and sauté mushrooms over high heat. Add two pinch of salt and thyme leaves. Cook mushrooms until most of the liquid has evaporated, reducing heat as necessary. Turn off heat and set aside.
  4. Toast bread slices in a toaster or on a pan, until crispy.
  5. Layer toasted bread in an over safe dish. Sprinkle caramelized shallots and mushrooms over the bread. Drizzle béchamel sauce over the mushrooms (if béchamel has hardened too much you can warm it up a bit on low heat). Sprinkle gruyere cheese.
  6. Broil in the oven for about 3-6 minutes until cheese has melted and begins to bubble.
  7. While dish is broiling, fry eggs in a bit of butter. Top off the croque madame with an egg when you serve it!
Recipe by Enjoy Tribute at