Croque madame
Recipe by Alex Herbert, Bird Cow Fish
Serves 1
A classic French ham and cheese sandwich enriched with béchamel sauce, fried gently in butter until the bread is golden, the cheese is oozy and served with a fried egg.
2 large slices sourdough bread
butter
30g sliced ham
1 egg, fried
2 teaspoons Dijon mustard
30g gruyere cheese, sliced
Salt and pepper
Pickles, to serve
Béchamel sauce
225ml milk
25g butter
25g plain flour
Pinch salt
For Béchamel sauce, warm milk in a small saucepan until bubbles appear. Melt butter in a separate saucepan, add flour and stir over low heat for two minutes. Gradually add hot milk, whisking until milk is incorporated and sauce is thick. Season to taste with salt. (Note: This recipe makes more than you’ll need. Keep it in the fridge for three days and use for cauliflower cheese or lasagne.)
Butter the outside slices of the bread, turn over and top with ham and spread with Béchamel sauce. Place egg in the centre and spread with Dijon mustard. Season with salt and pepper, top with cheese and second slice of bread. Cook in a frying pan over low heat until the bread is crisp and the cheese is melted. Serve with pickles.
Add broad bean shoots and coconut and mix well. After a few minutes, add turmeric and continue to stir until the shoots are wilted but still crunchy. Season to taste with salt, pepper and lemon or lime juice to serve.
Recipe made using the Smeg 50s style retro 2 slice toaster.
