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snacks and sides | serves 1
Croque-monsieur has a gender swap when it’s topped with a fried egg. Using gruyère and béchamel sauce transforms a plain toasted cheese sandwich into something special.
1. For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2–3 minutes until the sauce has thickened. Add the mustard, nutmeg and salt and pepper to taste. Set aside.
2. Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese.
3. Meanwhile, melt remaining butter in a frying pan over a low heat. Fry in the egg till the white is cooked but the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.
Per serving 789 cals, 47.8g fat (26.6g saturated), 40.1g protein, 47.9g carbs, 9g sugars
Recipe Rebecca Rauter
Photo Carolyn Barber
from Issue 22
ingredients• 2 slices of crusty bread
• 2 slices of ham
• 2 slices of cheese, such as gruyère
• 1 egg
• 25g butter
• 12g flour
• 125ml milk
• 1 tsp dijon mustard
• A pinch of ground nutmeg