The ultimate weekend indulgence and actually, very easy to make. Feel free to make these ahead up to the point of putting them into the oven, simply bake and top with a fried egg for a delicious but easy get-ahead brunch.
Sage and gruyere Croque Madame
Serves: Serves 2
- 4 slices of white bloomer or sourdough
- 2 tbsp. of salted butter
- 2 tbsp. of plain flour
- Around 200ml of milk
- 1 tsp. of dijon mustard
- A large handful of grated gruyère, approx 50g
- 4 slices of smoked ham
- x2 Clarence Court Burford Brown eggs
- A few fresh sage leaves
- 2 tbsp. of mayo mixed in with ½ tsp. of dijon mustard
- Preheat the oven to 180C.
- Lay the slices of bread onto a baking sheet and toast until lightly golden on one side then remove the sheet from the oven.
- In a heavy based pan over a medium heat, melt the butter and stir in the flour to create a thick paste. Slowly pour in the milk, whisking well until the mixture is smooth and it starts to thicken into a spreadable consistency. Add in the dijon, grated gruyère and season to taste.
- Turn two of the four pieces of bread over and onto the un-toasted side, smooth half of the mixture onto onto the bread, top with ham and pop the other piece of toasted bread on top creating a sandwich. With the remaining mixture, smooth over the top of both of the sandwiches and bake in the oven for 8-10 minutes until golden and bubbling.
- Meanwhile fry two eggs in a little oil until crispy, adding the sage leaves to the pan in the final minute, cooking in the oil until they start to crisp.
- Remove the toasties from the oven, top with a fried egg and scatter with the crispy sage leaves, et voila! Croque Madames. Serve with the dijon mayo and eat immediately.