There is simply no more luxurious way to use up your Christmas Ham than with a rich, gooey Croque Madame.
The humble ham & cheese sandwich is taken to incredible new heights thanks to this classic French recipe using a cheese-laden bechamel sauce. Perfect for Boxing Day brekky!
4 slices of thick cut ham
4 slices sourdough bread, cut 1 inch thick
2 tbsp wholegrain mustard
100g sliced Gruyere cheese
1 spring onion, sliced
Salt & pepper to taste
1 tbsp butter
1tbsp plain flour
1 cup of milk
½ cup grated Gruyere cheese
1 tsp Dijon mustard
Pinch freshly grated nutmeg
Pinch white pepper
Prepare the bechamel sauce: melt the butter in a small saucepan over medium heat, then add the flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, stir in the grated cheese, mustard and nutmeg and mix until smooth. Season to taste with salt and white pepper. Set aside and allow to cool.
Set the oven to grill and preheat to 220℃ . Spread 2 slices of bread with wholegrain mustard, then with a thick layer of bechamel, followed by the ham and sliced cheese. Season with salad and black pepper and top with the remaining bread.
Using a sandwich press, toast the sandwiches until golden brown, then remove and place on a baking paper lined oven tray. Top with another thick layer of bechamel, then place under the hot grill for 5 minutes, until golden brown.
Meanwhile, fry the eggs in butter until just set, but still runny. Once the sandwiches are ready, top with the egg and some thinly sliced spring onion, and season again with salt & pepper. Serve and enjoy!