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Croque Madame on English Muffins
and green salad with celery and apples

Active: 30 minTotal: 30 min

We've put our own twist on this French bistro favorite that was praised as simple and satisfying when it was first featured in 2017. Warm, open-faced ham and cheese sandwiches are topped with fried eggs while a fresh salad adds crunch and sweetness on the side.



Croque Madame:
  • Cheese, gruyere - 4 oz, shredded or thinly sliced (sub Swiss cheese)
  • English muffins - 4, halved
  • Foil - for cooking
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Black forest ham, thinly sliced - 8 oz
  • Oil, cooking - 2 Tbsp
  • Eggs - 4
Salad with Celery and Apples:
  • Celery - 1 rib, sliced
  • Lettuce, green leaf - 1 head, chopped
  • Apples - 1, chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Cheese / Celery - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Lettuce / Apples - Prep as directed and combine.


  1. Turn on the oven's broiler (use the lowest broiler setting if your oven has multiple settings).
  2. While oven heats, whisk together vinegar, mustard (the portion for the salad), honey, and olive oil in a large mixing bowl. Top with celery, lettuce, and apples (wait to toss salad until just before serving).
  3. Slice English muffins in half. Line a sheet pan with foil and place English muffins on pan, cut-side up. Broil English muffins until just starting to turn golden, 2 to 3 minutes.
  4. Combine mayonnaise and mustard (the portion for the Croque Madame).
  5. Remove English muffins from oven and spread with mayonnaise / mustard. Top each half with ham and cheese. Return pan to oven and continue broiling until cheese is melted and starting to brown on top (watch it closely to prevent burning).
  6. While English muffins toast, heat a nonstick pan over medium-high heat. Add cooking oil and then crack eggs into heated oil. Season eggs with some salt and pepper. Fry eggs to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides).
  7. Divide English muffins between serving plates, leaving them open-faced. Top each pair of English muffins with a fried egg. Toss salad and serve on the side. Enjoy!

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This meal has 32 reviews

Super easy and so good! Skipped the salad because toddler needs attention.

By: Angela
Posted: Mar 08, 2019
Diet: Original

Really nice balance of sweet and salty. Kids loved it. Had to make another batch.

By: Lija
Posted: Mar 08, 2019
Diet: Original

I don't normally make the original version when there's a lot of bread but I *love* English muffins and these were so good. More like eggs Benedict to me but easier. Yum! Will have to try the Paleo version next time. Fast meal with a lot finishing all at once.

By: Liz
Posted: Mar 07, 2019
Diet: Original

Amazing! The entire family loved this one.

By: Amy
Posted: Mar 07, 2019
Diet: Original

Didn't make the salad (because there was a worm in our lettuce!) but had veggie sticks on the side. What's not to love about this meal?

By: Jenna
Posted: Mar 07, 2019
Diet: Original

Good last minute meal. Wondering why the veg version didn't include the sauce though. I also made grits to go with it since it seemed like a pretty light meal for dinner.

By: Kristen
Posted: Mar 06, 2019
Diet: Vegetarian