croque madame

 

 

Derived from the classic brasserie dish croque monsieur, this version is topped with a fried egg and best served with a green salad.

serves 2

4 slices of pain de mie or pullman loaf (soft white sweetened bread)
100g béchamel sauce
4 slices of gruyère
2 slices of smoked ham
A little butter and oil for frying
50g grated gruyère

bechamel sauce
1 onion
4 cloves
325ml milk
1 bay leaf
25g butter
25g flour
Dijon mustard (optional)

01 For the béchamel sauce, peel the onion, cut it in half and stud each half with the cloves.

02 Put the milk, studded onion halves and bay leaf in a saucepan. Bring to a simmer, then leave for 20 minutes to infuse.

03 In a separate pan, melt the butter, mix in the flour and cook for a couple of minutes.