Croque Madame

Bechamel Sauce

125 ml full cream milk
125 ml fresh cream
30g unsalted butter
30 g cake flour
1/4 tsp salt
1/4 tsp black pepper, ground
1/4 tsp nutmeg, ground

8 slices crusty bread such as ciabatta
200g Emanthler cheese
150g smoked gypsy ham
30 g Dijon mustard
4 large eggs, fried sunny side up

Bechamel Sauce

In a small saucepan add the milk and cream over medium heat. Heat until steaming. Set aside.
In a seperate pan melt the butter over medium heat, mix in the cake flour, and cook, stirring for 2-3 minutes. Don’t let the mixture brown.
Add in the milk mixture, mix till combined and slightly thickened, and add in the ground nutmeg, salt, and pepper.
Whisk for a further minute or until the mixture thickens into a paste consistency.

Assemble sandwich
Place the sliced bread onto a cutting board and spread the bechamel sauce over the 8 slices of bread, reserving 1/4 of the sauce for the topping.
Top 4 slices of bread with Emanthler cheese, and slices of ham. Spread the Dijon Mustard over the ham, and top with extra cheese.
Top each of the four slices with the remaining 4 slices of bread.
Slather the remaining bechamel sauce on the upper pieces of bread.
Top with remaining cheese and place each sarmie on a baking tray.
Bake for 10-12 minutes, then switch to the grill for 3 minutes and grill until the top is all gooey and delicious.
Top each sandwich with a delicious fried egg with a side salad. Best enjoyed immediately.

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