Brioche Croque Madame
4 servings
22 min
Easy
Ingredients
- Bèchamel sauce
- 30g butter
- 30g plain flour
- 300ml milk
- 2 tsp Dijon mustard
- 50g Mainland Parmesan, finely grated
- ¼ tsp nutmeg
- ¼ tsp salt
- black pepper to taste
To assemble
- 8 slices of La Fournée dorée sliced brioche
- 50g butter, softened
- 8 slices Farmland Thin Sliced Glazed Ham
- 100g of Mainland Gruyère, finely grated
- 4 size 8 Better Eggs
Preparation
- Preheat the oven to 200 C.
- For the Bèchamel: Warm the milk in a saucepan or in the microwave. Melt butter in a saucepan over medium heat, being careful it doesn’t brown.
- Add the flour and stir quickly. Stir and cook the flour and butter mixture for 5 minutes. Slowly add a few tablespoons of the warmed milk, stirring thoroughly to combine.
- Add the remaining milk and whisk until smooth. Cook until the bèchamel starts to bubble and thicken.
- Add the remaining milk and whisk until smooth. Cook until the bèchamel starts to bubble and thicken.
- Butter one side of each slice of brioche and place 4 slices buttered side down in an oven dish.
- Spread each of these slices with 2-3 tablespoons of bèchamel sauce and two slices of ham.
- Place the remaining slice of brioche on top, buttered side up, and spread with the rest of the bèchamel sauce.
- Sprinkle with the grated gruyere cheese and bake for about 15 minutes, until golden brown.
- When the Croque Madame sandwiches are nearly ready, fry 4 eggs until the whites are set and the yolks are still runny. Place a fried egg on top of each Croque Madame as soon as they come out of the oven and enjoy!
Enjoy !
