Serve without the eggs for a Croque Monsieur.
For the bechamel sauce
For the sandwich
|4 slices||White bread, toasted|
|½ cup||Gruyere cheese, finely grated, or use a similar cheese|
|60 g||Shaved ham|
|2 Tbsp||Olive oil|
- To make the Bechamel Sauce, melt the butter in a small, non-stick saucepan over medium heat. Stir in the flour. Cook — stirring — for up to 1 minute, until thick. Slowly stir in the warm milk and cook over medium heat for 3-4 minutes, until thickened. Season. Keep warm.
- Place 2 slices of bread on a chopping board. Sprinkle with half the grated cheese, then add the ham, the remaining cheese and remaining bread.
- Brush a ridged frying pan or similar with olive oil. Pan-fry the sandwiches either side until lightly golden and the cheese has melted. Meanwhile, pan-fry or poach the eggs until the whites are set.
- Place the sandwiches on plates. Spoon the Bechamel sauce over each sandwich and place the eggs on top.
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