Whole Wheat Croque-Madame with Lox and Arugula

Whole grains, vegetables, salmon and eggs – this recipe has it all! This whole wheat croque-madame will please culinary and nutrition experts alike, and with 23g of protein per serving, it’s a powerhouse recipe as well. Enjoy!

This recipe was developed for the Egg Nutrition Center by Anne Assassi, MS, RDN from www.dietassassinista.com   @diet.assassinista

  • 45 Minutes
    Total Cook Time
  • 23g Protein
  • 410 Calories
5 oz Baby Arugula
2 Tbsp Unsalted Butter, Divided
1.5 Tbsp All-purpose Flour
1 Cup Reduced Fat Milk
Pinch Nutmeg, Freshley Grated
Pinch Salt
Pinch Black Pepper
1/3 Cup Gruyere Cheese, Divided
4 Slices Whole Wheat Bread
2 tsp Dijion Mustard
2 oz Black Forest Ham, Thinly Sliced
2 oz Lox or Smoked Salmon
4 Each Large Eggs
Cooking Spray

Per Serving

Calories: 410

Total Fat: 21

Saturated Fat: 9

Sodium: 590

Carbohydrates: 27

Dietary Fiber: 1

Protein: 23


  1. Bring a large pot of salted water to a boil. Add arugula and blanch for 3 minutes. Transfer to a colander and cool under cold water. Drain and squeeze out remaining liquid. Set aside.

  2. In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add flour, and with a whisk, stir constantly for about 3 minutes. Add milk, nutmeg, salt, and pepper, and continue to stir for about 5 minutes, being careful not to brown. Stir in 1 tablespoons of gruyere until it melts. Remove béchamel sauce from heat and cover with wax paper so that it doesn’t dry out.

  3. Set one oven rack a few inches from the top and preheat the broiler.

  4. Arrange bread slices on a plate and spread about 1 tsp béchamel sauce over 2 slices of bread and sprinkle with remaining cheese. Spread 1 tsp of Dijon on remaining two slices of bread and top each slice with ham, lox, and arugula. Carefully flip the slices with gruyere over the slices with ham to close each sandwich.

  5. Lightly grease a foil-lined medium baking pan with cooking spray. Set aside.

  6. Lightly grease medium skillet with cooking spray over medium-low heat. Cook sandwiches for 2 minutes on one side until golden brown. Flip sandwiches over and cook for another 1-2 minutes longer, until golden. Transfer sandwiches to baking pan.

  7. Spread remaining sauce over each sandwich. Broil on the top rack for 2-3 minutes, until the sauce bubbles. Remove from broiler and cover with foil to keep warm.

  8. Meanwhile, lightly grease medium skillet with cooking spray over medium-low heat. Crack two eggs at a time into skillet and fry until the whites have set, but the yolk is still runny. Transfer to plates and repeat with remaining eggs.

  9. Cut each sandwich in half to make four half sandwiches. Top sandwich halves with a fried egg. Serve immediately and enjoy!


    Servings per recipe: 4