The French version of cheese on toast. Add a fried egg and you have a croque madame instead.
- 2 slices of crusty bread
- 2 slices of ham
- 2 slices of cheese, such as Gruyère
- 1 – 2 spring onions
- 25 g butter
- 1 tablespoon plain flour
- 125 ml milk
- 1 teaspoon Dijon mustard
- 1 pinch of ground nutmeg
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, then simmer gently for 2 to 3 minutes, or until the sauce has thickened.
Add the mustard, nutmeg and sea salt and black pepper to taste. Set aside.
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 then the spring onions and a drizzle more of the sauce. Place back under the grill to brown the béchamel and melt the cheese.