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Croque-madame


You'll need

8 slices crusty white bread, cut 1cm thick 95 gm (1/3 cup) Dijon mustard, plus extra to serve 4 thick slices leg ham 300 gm Gruyère, coarsely grated 100 gm butter, coarsely chopped 4 eggs   Béchamel 60 gm butter, coarsely chopped 60 gm plain flour, sieved 250 ml (1 cup) milk 30 gm finely grated parmesan Pinch finely grated nutmeg

Method

  • 01
  • For béchamel, melt butter in a saucepan over medium heat, stir in flour, cook until light golden (1-2 minutes), remove from heat. Meanwhile, heat milk in a separate saucepan over medium-high heat until simmering, then, whisking continuously, gradually add milk to butter mixture. Return to heat, stir until mixture just returns to the boil (3-4 minutes), stir in parmesan and nutmeg, season to taste, cover closely with plastic wrap and set aside until thick and cooled to room temperature.
  • 02
  • Place four slices of bread on a work surface, spread with mustard, top with ham and Gruyère, sandwich with remaining bread.
  • 03
  • Preheat grill to high. Melt half the butter in a large frying pan over medium heat until foaming, add sandwiches to pan and cook, turning once, until golden (2-3 minutes each side). Remove from pan, spread tops thickly with béchamel and transfer to a baking tray, then grill until golden (3-4 minutes).
  • 04
  • Meanwhile, heat remaining butter in a large frying pan and fry eggs to your liking (3-4 minutes for soft yolks). Place an egg on each sandwich and serve hot with extra mustard on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young red grenache blend or Côtes du Rhône.

Featured in

Apr 2011

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