sarah`s croque madame

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SARAH’S CROQUE MADAME
Neale and I love visiting France and time and
again it’s the food that is the draw as much as
their beautiful countryside and cities. They seem
to have a unique way of approaching all aspects
of life including food. Somehow they know to
take a few quality ingredients and out of them
create wonderful dishes. This is a timeless French
classic and comfort food at it’s best. A great way to
use up leftover ham or just an excuse to eat some
more.
PREP: 10 min
COOK: 10 min
INGREDIENTS
4 slices sourdough bread or Pain de Campagne
1. Spread the 4 slices with Dijon mustard on
one side only. Top each Dijon covered slice
with the ham and half the grated Gruyere
then sandwich together.
Dukeshill ham (thickly cut)
Softened English butter
2 tablespoons creme fraiche
2. Spread on both outer sides with the
softened butter.
3. Heat a dry frying pan and brown the
sandwiches on both sides until a lovely
golden brown.
2 free range eggs (I used Cotswold Legbar)
Ground black pepper
SARAH’S NOTES
Why not just omit the egg for a Croque
Monsieur.
SERVES
2
METHOD
Dijon mustard
100g grated Comte cheese
DIFFICULTY
Very Easy
4. Mix the creme fraiche and remaining
grated Gruyere together and spread over
the top of the sandwiches.
5.
Pop under the grill until the cheese is
bubbling then top with a fried egg and
ground black pepper.