Boxing Day Croque Madame

Make great use of your left over ham!

For the sandwich:

4 slices sourdough or rye
20g melted butter
1 tsp Dijon mustard
150g grated Gruyère or Comtè
8 slices of Billy’s ham on the bone
Baby spinach leaves
2 fried eggs

 

For the bechamel:

200ml milk
1 garlic clove, crushed
2 bay leaves
1 small onion chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
Freshly grated nutmeg

 

For the dijonnaise:

1 tsp Dijon mustard
1 tbsp mayonnaise

 

Method:

Make the béchamel sauce first. Saute onion gently in the butter until translucent. Stir in flour and keep stirring continuously for 1 minute until it smells biscuity.

Gradually whisk in the milk, again continually stirring so it doesn’t go lumpy. Add in Dijon, nutmeg, garlic & bay leaves, keep stirring until gently bubbling. Season with salt & pepper. Turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve discarding the onion, garlic & bay leaves. It should be thick and creamy.

Brush bread slices with melted butter. Place on a baking tray and toast one side under a grill, buttered side up, until golden. Take them out and heat oven to 200C. Turn the bread over and spread on some Dijon, followed by a layer of the béchamel. Place baby spinach on top and then sprinkle grated cheese on top. Add 2 good slices of ham. Place second slice of bread on top. Spread another layer of bèchamel, sprinkle more Gruyère or Comtè cheese and place 2 more slices of ham on top.

Put the sandwiches in the oven and bake for 10-15 mins or until golden. Serve with a crispy fried egg on top and the mustard and mayo mixed together on the side.

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