Croque Madame
One of my all-time favourite indulgent brunches!
BÉCHAMEL SAUCE
2 tablespoons butter
2 tablespoons plain flour
1½ cups whole milk
1¼ cups grated parmesan
pinch freshly grated nutmeg
2 teaspoons Dijon mustard
sea salt and ground pepper
TO ASSEMBLE
4 large slices sourdough or ciabatta
3 tablespoons butter
6 slices good-quality ham off the bone
1 cup Caramelised Onions (see recipe below, optional)
½ cup grated gruyère
2 fried eggs
BÉCHAMEL SAUCE: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously, until well incorporated. Simmer for 5 minutes, whisking while cooking, until thick and silky.
Add the parmesan, nutmeg and mustard and stir to combine. Season to taste with salt and pepper, then refrigerate to cool.
Preheat the oven to 200°C regular bake and put an oven tray in to heat.
Butter one side of each piece of bread. Lay 2 pieces buttered side down on a piece of baking paper. Spread
