Page 370 - YC Cooking School

60g Gruyere cheese, grated
Salt

Pinch of nutmeg

Tools

Knife
Chopping board
Rolling pin
Pastry cutter or ramekin and knife
Basting brush
Muffin tin
Kitchen spoons
Ramekins
Pot
Saucepan

Whisk

What to do:

For the croque madame

1. Preheat the oven to 180°C.
2. Flatten the slices of bread with a rolling pin.
3. Brush each slice with melted butter on one side and place them carefully into the
muffin tin.
4. Place a little grated Emmenthal and ham into each bread cup or croque.
5. Top with a spoonful of cheese sauce and bake in the oven for 10 minutes.
6. Remove from the oven and gently cut and crack a quail egg into individual ramekins.
Then carefully place an egg on top of each croque.
7. Return to the oven for another 10 minutes or until the eggs are just cooked.
8. Garnish with micro-greens and serve immediately.

For the cheese sauce

1. To make the sauce, place the milk in a pot on medium heat and bring to a gentle
simmer. Remove from the heat and keep warm.
2. Place the butter into a small saucepan and add the flour. Stir over medium heat for
about a minute, to cook out the flour. Note: Take care not to let it brown.
3. Gradually add the warm milk, whisking continuously to prevent any lumps from
forming.

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