Essentially a croque monsieur topped with a sunny side up - this recipe a treasure trove of textures and flavours.
Serves 2 | Time Required: 30 mins
INGREDIENTS
FOR THE MORNAY SAUCE1 tbsp Le Beurre Bordier Butter Semi Sel 2.8%
2/3 cup Hokkaido Fresh Milk
1/4 tsp Pinch salt
1/4 tsp Freshly ground black pepper
1 tbsp all-purpose flour
1/4 c shredded Gruyère
FOR THE CROQUE MONSIEUR
4 slices thick brioche
2 tbsp Le Beurre Bordier Butter Semi Sel 2.8%, softened
2 tsp Wholegrain Mustard
6 thin slices Wicks Manor English Sliced Ham
1/2 cup Mornay sauce (above)
1 cup shredded Gruyère, divided
FOR THE EGGS
1 tbsp Le Beurre Bordier Butter Semi Sel 2.8%
2 large eggs
Salt, for sprinkling
Freshly ground black pepper
- Preheat oven to 176°C.
- Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes.
- Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère.
- Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
- In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.
Recipe and Image Credit: Delish