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Croque-Madame with cinnamon bechamel

Croque madame meets cinnamon in this recipe! A glossy, creamy cinnamon-infused bechamel is poured over the crispy, eggy ham and cheese sandwich of your dreams. Breakfast of champions!



Cinnamon Bechamel

  • 1/4 cup (60 ml) butter
  • 1/4 cup (60 ml) flour
  • 2 1/2 cups (590 ml) milk
  • 2 cinnamon sticks
  • Salt and white pepper, to season


  • 8 slices challah bread
  • 1/4 cup (60 ml) Dijon mustard, divided
  • 16 slices thin-sliced baked ham
  • 2 cups (470 ml) Gruyère, shredded
  • 4 eggs
  • 1/4 cup (60 ml) butter, room temperature, plus more to cook eggs
  • Ground cinnamon, to garnish


Cinnamon Bechamel

  1. Melt the butter in a heavy-bottomed saucepan over medium-low heat.
  2. Stir in the flour and cook, stirring constantly, until a light roux has formed, about two to three minutes.
  3. Whisk in the milk, adding it in a slow, steady stream.
  4. Add the cinnamon sticks, and bring the sauce to a boil, still stirring near-constantly.
  5. Once boiling, lower the heat, season lightly with salt and white pepper, and cook for two to three minutes more, or until thick and glossy.
  6. Keep warm over the lowest heat until needed.


  1. Preheat oven to broil setting.
  2. Butter each slice of bread on both sides.
  3. Toast bread slices on both sides in a pan over medium heat. Remove once slightly crunchy and golden.
  4. Transfer four slices to a baking pan. Spread a thin layer of Dijon on the top side. Add equal amounts of cheese and ham.
  5. Top with the second slice of bread.
  6. Ladle béchamel to cover the top bread with a thin layer of sauce.
  7. Broil for two minutes or until bubbly and starting to brown.
  8. Meanwhile, cook eggs in butter sunny-side up over medium heat in a non-stick pan. Season eggs with salt and pepper.
  9. Remove sandwiches from oven. Transfer to serving plates.
  10. Dust cinnamon over the top with a tiny sieve.
  11. Add an egg over each sandwich.
  12. Serve immediately. Enjoy!