Croque Madame

For 4 portions

• 2 punnets Rock Chives
• 2 punnets Sakura Cress
• 8 medium slices of bread
• 8 slices of ham
• 4 medium eggs
• 1 tbsp olive oil
• 50gr butter
• 1 tbsp flour
• 300ml hot milk
• 150gr grated Gruyère cheese
• ½ tsp ground nutmeg
• table salt
• white ground pepper
• crack black pepper

• Bring the milk slowly to a simmer in a pan. 
• Meanwhile, make a roux with the flour and butter. 
• Add the hot milk on top and stir constantly to make the sauce then add 100gr of grated Gruyère cheese, salt, pepper and ground nutmeg. 
• Lay the 8 slices of bread on the table and spread a generous amount of sauce on each. 
• Lay 2 slices of ham on top of the 4 slices and close the sandwich with the other slices of bread. 
• Equally divide the remaining sauce on top of each sandwich and spread to cover. 
• Add the remaining grated Gruyère on top of each one. 
• Place the “croque“ to cook in an oven at 220°C for 15 to 20 minutes.
• Once the “croques” are cooked, fry the eggs with the olive oil and place one on top of each sandwich. 
• Serve with Rock Chives, Sakura Cress, and a pinch of crack black pepper. 

Recipe: Franck Pontais