Prosciutto Croque Madame Sandwiches
with a Pickled Shallot Salad
- Milk
- Soy
- Wheat
- Eggs
This French-inspired favorite combines the best of breakfast into one creamy, dreamy sandwich. Crusty sourdough, creamy mustard sauce, savory prosciutto, and melty gouda are topped with a fried egg and grated Parmesan, then finished with chives for a pop of freshness. Accompanied by a light, citrusy salad starring pickled shallot, this sumptuous meal is fit for a queen.
Ingredients
1 unit
Shallot
1 unit
Lemon
¼ ounce
Chives
4 ounce
Cream Sauce Base
(Contains: Milk)
4 teaspoon
Dijon Mustard
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 ounce
Prosciutto
4 slice
Gouda Cheese
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust oven rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and thinly slice shallot. Quarter lemon. Finely chop chives.
• In a small bowl, combine cream sauce base and half the mustard. Season with pepper. • Arrange half the bread on one side of a baking sheet. Spread with a thin layer of mustard cream sauce, then top with prosciutto, gouda, and another drizzle of mustard cream sauce. Arrange remaining bread on empty side of sheet; spread with a thin layer of mustard cream sauce. • Bake on middle rack until bread is golden, cheese begins to melt, and prosciutto is lightly browned, 6-8 minutes. (For 4 servings, use two baking sheets; bake bread with prosciutto and gouda on top rack and bread with sauce on middle rack.)
• Meanwhile, heat a drizzle of oil in a medium pan over medium heat. (TIP: Depending on the size of your pan, you may need to work in batches.) Once hot, crack eggs* into pan and cover. Fry eggs until whites are set, 1-2 minutes (they’ll finish cooking later). Season with salt and pepper.
• While eggs cook, in a second small microwave-safe bowl, combine shallot, juice from two lemon wedges, 1 tsp sugar, 1 tsp water, salt, and pepper. (For 4 servings, use juice from four lemon wedges, 2 tsp sugar, and 2 tsp water.) Cover bowl with plastic wrap and microwave for 1 minute. Reserve 2 TBSP pickling liquid (4 TBSP for 4), then drain. • In a third small bowl, whisk together reserved pickling liquid, remaining mustard, and 2 TBSP olive oil (4 TBSP for 4). Season with salt and pepper to taste.
• Once bread has toasted 6-8 minutes, remove sheet from oven. Carefully top bread with prosciutto and gouda with toasted bread, sauce sides down, to create sandwiches. Top with half the Parmesan, fried eggs, and a drizzle of remaining mustard cream sauce. Sprinkle with remaining Parmesan. • Heat broiler to high. Return to oven until cheese melts and eggs are cooked to preference, 2-3 minutes.
• In a medium bowl, toss mixed greens and pickled shallot with dressing. • Divide sandwiches between plates. Garnish with chives. Serve salad and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, indulgent taste, though some found it overly salty; adjusting seasoning to taste is recommended.
- Ease of prep: While some found it simple, others felt it had many steps; reading instructions carefully beforehand helps.
- Suggestions: Consider reducing cream sauce, toasting bread more, and cooking eggs less for runnier yolks.
- Portions: Filling for most; some found it rich enough to split into smaller servings or eat open-faced.
- Salad: The pickled shallot salad received mixed reviews; some loved it as a tangy contrast, others found it too intense.
Reviews from our home cooks
It's out of my usual wheelhouse to make something like this. My husband and I both really liked it! The prosciutto was so perfect. My only critique would be the mustard cream sauce, I didn't portion it correctly so I didn't have any left for the top. Also, the pickled shallots were really good but I had to make extra dressing, there wasn't quite enough with what it called for.
This was SO delicious. We split the recipe into 4 and did open faced sandwiches using a couple eggs that we had. Had a bit of trouble when cooking the shallots in the microwave. Even with plastic around the dish it boiled over and there was not enough liquid to make the salad dressing.
This is one of the best Hello Fresh recipes we've tried. Very filling too. I don't even like prosciutto and I loved this. I personally would like a less salty flavor, but it was still so good!
It was SO easy to get the egg cooked *perfectly* -- I've never had a croque madame before, but my partner said this version is a spot-on representation of the French classic! Good on you, HelloFresh!
This exceeded my expectations. The salad seemed like an after thought, but the sandwich was really good. Would have been better if the egg yolks were still a little runny, but that is cook error, not the recipe.
This had delicious flavor. We used a toaster oven vs the actual oven so process was a little slower due to having to do one sandwich at a time. The salad had great flavor and we even added to the sandwich; which we believe made it even better. Also, our egg was inside the sandwich not on top.
Restaurant quality meal. Definite keeper. The salad was the perfect compliment to an otherwise rich and heavy meal. So much that you don't even feel guilty about inhaling the sandwich!
Wow, what a wonderful brunch this is, perfect for letting someone know you care. The sandwiches are super decadent and tasty, while the salad is acidic enough to cut straight through the rich flavors and cleanse your pallet. Extremely tasty, and extraordinarily filling.
The portion size was great. The flavors were very yummy but pretty salty. I skipped the salad (didn't have time) so that would add some healthiness taste. Being mostly vegetarian and then making this it was a lot of meat/egg and cream to eat at once. I think there could be half as much cream and it would still be delicious but maybe less rich. Maybe even a little less prosciutto. It was tasty and a very special French dish and it was the first dish I wanted to try from Hello Fresh so I'm so glad I finally got to, I just had to cut down on the portion size because it was so rich.
Egg should be last step to cook as it overcooked while making salad. Cream sauce was too mustardy for me. Not a fan of the arugula salad. Maybe add syrup for a classic croque madame feel.
