Recently my son and I were lucky enough to spend 10 days in Paris, and everywhere we went we sampled the Croque Mesdames available at different cafes. This is my combination of all the things I like best - a pretty classic version of a French favourite comfort food! I like to serve it for an easy dinner with a glass of red wine and a simple green salad. —From The Kitchen
What You'll Need
1 1/4 cups
grated parmesan (or tasty cheese)
salt and pepper to taste
slices white bread
grated cheese (I use gruyere)
You can make the Béchamel Sauce either on the stove top, or in the microwave. The method is very similar. On the stove top, 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. Keep stirring while cooking over the heat until the sauce is thickened and smooth. If it misbehaves, just whisk it with a wire whisk until smooth - it should finish thick and silky. Add the parmesan and stir to combine. Yum. Leave to cool. (Left over Béchamel Sauce can be kept in the fridge for a couple of days). Preheat oven to 200?C (400?F) and get out an oven tray.
Butter one side of each piece of bread. Lay 4 pieces butter-side down on baking tray. Spread each piece with 2 tablespoons of Béchamel Sauce and 2 pieces of ham. Top with remaining bread, butter side up, and spread with 1 more tablespoon of Béchamel Sauce each. Sprinkle with gruyere cheese and pop in the oven until golden and bubbling, about 15 minutes. While the toasts are cooking, heat remaining butter in a frypan and fry eggs over medium heat until cooked through, but still with a runny yolk. Remove toasts from oven and top one with a fried egg. Serve as-is for breakfast, or accompanied with a dash of dijon mustard and a small green salad and a glass of red wine for lunch or dinner. Serves 4 for breakfast - or two for dinner.
I absolutely love food and food styling and have been writing a blog with my own recipes since July 2012. I also have a Pinterest page at http://pinterest.com/fromthekitchen/ and a Facebook page here: