Have you got guests coming to stay? A big family to feed? Or just fancy a special treat? Then this Croque Madame brunch bake is perfect for adding some oomph to your mornings this Christmas! This recipe uses crispy fried eggs to add a tasty twist to this classic dish. It will keep the family full and ready for those busy days through the Christmas period. Breakfast just got even better!
Ingredients:
- 50g unsalted butter (melted)
- 6 slices white loaf
- 25g plain flour
- 500ml semi-skimmed milk
- a generous pinch of nutmeg
- 200g Gruyère (grated)
- 4 tbsp Dijon mustard
- 6 slices organic dry cured ham from Helen Browning’s
- 1 tbsp light olive oil
- 4-6 eggs, depending on serving size
Method:
- Preheat the grill to high. Use half the melted butter to brush over one side of each of the slices of bread. Grill the bread, butter-side up, until golden and crisp. Set aside. Heat the oven to 200°C, fan 180°C, gas 6.
- Heat the remaining butter in a saucepan and, once foaming, add the flour. Cook, stirring, for 2-3 minutes, then remove from the heat. Gradually whisk in the milk a little at a time, until smooth. Return the pan to the heat and bring to a simmer, stirring continuously. Cook for 5-6 minutes, until you have a thickened, smooth sauce. Remove from the heat and stir through the nutmeg, 125g of the cheese and season to taste.
- To assemble the sandwiches, spread the Dijon evenly over the untoasted sides of the bread. Lay two slices of ham over 3 of the slices of bread and sprinkle the remaining cheese over the ham. Top with the remaining slices of bread, toasted-side-up, and press down. Cut into triangles and arrange in a 2-litre baking dish or roasting tin. Pour the cheese sauce over the sandwiches evenly, then bake in the oven for 20 minutes or until golden brown.
- While the bake is in the oven, heat the oil in a large non-stick pan and fry the eggs to your liking. Top the bake with the eggs to serve.