This French classic lifts the ham and egg toasted sandwich to gourmet status.
- Break eggs, one at a time, into simmering water. Cook for 1 minute, then remove from heat and set aside for 10 minutes to poach.
- Meanwhile, take 2 slices of bread and spread each with 1/2 tablespoon of the Mersey Valley Spreadable Cheese. Divide ham onto the 2 slices of bread, tucking in excess. Spread remaining slices of bread with mustard and place, mustard-side down, on top of the ham. Press down well.
- Preheat grill to high. Heat the butter and oil in a non-stick frypan over medium heat. Add croque madames and cook until golden underneath, then turn and cook until golden on the other sides. Transfer to a baking tray and spread the top of each with the remaining Mersey Valley Spreadable Cheese. Place under the grill for 2-3 minutes, until bubbling and golden. Dust with a little paprika.
- Use a slotted spoon to remove the poached eggs from water (rest the eggs on kitchen paper for a few seconds to absorb any excess water). Place an egg on top of each croque madame. Season with some salt and freshly ground black pepper. Serve with salad leaves on the side.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set