Croque Madame

Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.

Cheese sauce (4 Portions)

40g Butter
35g Flour
300ml Milk
150g Gruyere
Nutmeg
1 Egg yolk
Salt+Pepper

1. Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes.

2. Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add one egg yolk, blend until smooth.

Eggy mix (4 Portions)

4 Whole eggs (Burford browns)
150ml Milk
50g Butter
Salt+pepper

1. Whisk together in a tray and soak your bread for 1 minute on each side.

2. Fry the bread on each side until coloured on each side.

Building the croque:

Bread
50g Gruyere (grated)
Good quality sliced ham
Cheese sauce (above)
Dijon mustard

1. Start the build with grated gruyere cheese, top with sliced ham, gruyere bechamel and more cheese on top. Spread the top slice of bread with Dijon and stack.

2. Cover the top of the croque with more bechamel and place it in the oven at 180C for 10 minutes, make sure the top is nicely coloured.

3. Fry egg in foaming butter. Place the egg on top of the croque and you’re good to go.