Name: Paleo Croque Madame with Almond Flour Bread and Cashew Bechamel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: **For the Almond Flour Sandwich Slices (makes 4 slices)**; 1 1/2 cups blanched almond flour; 2 tablespoons tapioca flour; 3 large eggs; 2 tablespoons ghee, melted (plus more for the pan); 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/2 teaspoon apple cider vinegar; **For the Cashew Bechamel**; 3/4 cup raw cashews, soaked in hot water for 20 minutes then drained; 1/2 cup chicken broth (unsalted); 1 tablespoon ghee; 1 small clove garlic; 1 teaspoon Dijon mustard; 1/4 teaspoon onion powder; 1/4 teaspoon fine sea salt; Pinch of white pepper; Pinch of ground nutmeg; **For the Assembly**; 4 thin slices prosciutto; 2 teaspoons Dijon mustard; 2 large eggs; 1 tablespoon ghee; Flaky sea salt and cracked black pepper, to finish; Fresh chives, chopped, for garnish

A croque madame was one of those dishes I always assumed I had to give up. Bistro food. Bread-and-cheese food. The kind of thing that feels completely off-limits when you pull grains and dairy out of your life. But the flavors, the savory ham, that rich creamy sauce, the fried egg sitting on top like it owns the place, those are worth fighting for. So I reverse-engineered the whole thing from the ground up. Here is what I swapped and why it works. The bread is a simple almond flour loaf baked in a standard pan and sliced. It toasts up firm and golden in a skillet with ghee, and it holds the sandwich together without turning into mush. That was the big test, and it passes. The bechamel is cashew-based, blended smooth with chicken broth, ghee, Dijon, garlic, and a pinch of nutmeg, just like the classic. It thickens when you warm it and broils up beautifully over the top of the sandwich. No dairy needed, no flavor compromised. And instead of the deli ham the French traditionally use, I reach for prosciutto, which gives you that same salty, savory layer but with better ingredients and more depth. The egg on top is non-negotiable. That runny yolk breaking over the bechamel is the whole point. This is a weekend breakfast, a slow Sunday morning, the kind of thing you make when you want to feel like you are sitting at a little table in Paris without the gluten hangover on Monday.

Nutritional Benefits

Almond Flour

Rich in vitamin E, a fat-soluble antioxidant that supports skin and cellular health.
Naturally low in carbohydrates and higher in protein and healthy fats than conventional wheat flour.
Contains magnesium, which most Americans are chronically short on.

Cashews (Bechamel Base)

Provide a creamy texture from their natural fat content without any dairy.
A good source of copper, which supports connective tissue and immune function.
Contain plant-based iron and zinc, both important for energy and immunity.

Eggs

One of the most complete protein sources in nature, with all essential amino acids.
Egg yolks are loaded with choline, a critical nutrient for brain health and liver function that most people do not get enough of.
Provide fat-soluble vitamins A, D, E, and K2, especially from pasture-raised sources.

Prosciutto

Made from just pork and salt, it is one of the cleanest deli-style meats you can buy.
Provides a meaningful hit of protein and fat to start the day.
No fillers, no nitrates added, and no mystery ingredients when you buy a quality brand.

Ghee

Clarified butter with the milk solids removed, making it suitable for most dairy-sensitive people.
A natural source of fat-soluble vitamins and butyrate, a short-chain fatty acid that supports gut lining health.
Has a high smoke point, making it ideal for toasting and frying without oxidizing.

FAQs

Can I make the almond flour bread ahead of time?

Yes, and I actually recommend it. Bake the loaf the day before, cool it completely, and refrigerate it. Cold bread slices cleaner and toasts up even better than bread that is still fresh from the oven.

Can I make the cashew bechamel ahead?

Absolutely. Blend it up to 3 days ahead and store it in a sealed jar in the fridge. Reheat gently on the stove over low heat, stirring, and add a splash of broth if it has thickened too much.

My bechamel is grainy. What went wrong?

The cashews need enough soaking time and a truly high-powered blender to get silky smooth. If yours is grainy, blend longer, or strain it through a fine mesh strainer. A Vitamix or Blendtec will give you the best result.

Can I use turkey or ham instead of prosciutto?

You can use any clean, minimally processed deli meat. Just read the label and avoid anything with added sugars, fillers, or nitrates. Prosciutto is my first pick because the ingredients are almost always just pork and salt.

Is this Whole30 compliant?

Not in its standard form because of the Dijon mustard, which can contain white wine. Check your mustard label. Some brands are Whole30 compliant and some are not. Swap to a compliant mustard and this dish qualifies.

What if I want a croque monsieur instead?

Skip the fried egg. Everything else stays exactly the same. The croque monsieur is the sandwich without the egg on top, and this version works beautifully either way.

If you made this, I want to know how it went. Drop a comment below and tell me if your egg was perfectly runny, because that is the real test. And if you are new here and just starting to figure out how to eat real food without giving up the dishes you love, stick around. That is exactly what we do.

How did your Paleo Croque Madame with Almond Flour Bread and Cashew Bechamel turn out? Tag @ThatPaleoChick and share it! #paleobreakfast #crroquemadame #grainfreebread #cashewbechamel #paleofrench #dairyfreebreakfast #wholefoodeats