Page 25 - COMING UNSTUCK by Sara tuck

croque One of my all-time favourite

indulgent breakfasts (and
madame a damn good dinner for one),
I really hope you’ll give these
a whirl. If you’re not an egg
fan, just leave them off!

Makes 2 For the béchamel sauce, put the butter in a pot and melt over
a gentle heat. Stir in the flour with a wooden spoon and
Béchamel sauce: cook for 1 minute. Add the milk, ½ cup at a time, whisking
1 tbsp butter continuously after each addition until well incorporated. Keep
2 tbsp plain flour stirring while cooking over the heat until the sauce is thickened
1½ cups whole milk and smooth. If it misbehaves, just whisk it again until smooth
½ cup (50g, 1¾ oz) grated – it should finish thick and silky. Add the Gruyère, nutmeg
Gruyère cheese and mustard and stir to combine. Season to taste with salt and
pinch of freshly grated nutmeg pepper. Yum. Leave to cool. Preheat oven to 200˚C (400˚F) and
1 tsp Dijon mustard get out an oven tray.
salt & freshly ground pepper
Use 2 tablespoons of the butter to butter one side of each piece
3 tbsp butter of bread. Lay 2 pieces, butter-side down, on the baking tray.
4 slices white bread Spread each piece with 2 tablespoons of béchamel sauce and
4 slices good-quality ham 2 pieces of ham. Top with remaining bread, butter side up, and
½ cup (50g, 1¾ oz) grated spread with remaining béchamel sauce. Sprinkle with Gruyère
Gruyère cheese cheese and pop in the oven for about 15 minutes until golden
2 eggs and bubbling. While the toasts are cooking, heat remaining
butter in a frying pan and fry eggs over a medium heat until
cooked through, but still with a runny yolk. Remove toasts from
oven and top each with a fried egg. Serve as-is for breakfast,
or accompanied by a dash of Dijon mustard and a small green
salad for lunch or dinner. Serves 2 for breakfast – simply double
the recipe quantity to make 2 each for dinner.

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