Croque madame
How to improve the best sandwich in the world, with No.1 ingredients.
Mornay (4 portions)
40g Butter
35g Flour (plain)
300g Milk (from above)
Salt + Pepper
100g Waitrose No.1 Smoked silver fox cheddar (grated)
30g Dijon mustard
Bring the milk to the boil and remove from the heat, infuse.
Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk.
Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get closer to the end you can add more milk at a time.
Take your finished bechamel and add the grated cheese, Dijon, and seasoning. Heat until smooth and fully combined. Cover with cling film or use immediately.
Croque madame
2 Slices Waitrose No.1 White sourdough bread
20g Butter
2 Slices Waitrose No.1 Wiltshire cured sliced ham
25g No.1 Smoked silver fox cheddar (grated)
Mornay (from above)
10g Dijon mustard
3 x Eggs (Clarence Court)
Butter and toast the sourdough on one side. Turn, brush the inside with Dijon mustard, followed by the ham, mornay, and grated cheese. Place under the grill to melt.
Make a three egg omelette, place in the centre of each slice of sourdough.
Cut in half and enjoy.
