A croque madame served on a plate, topped with egg

Croque madame traybake

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Prep: 10 mins Cook: 30 mins

Easy

Serves 3

Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch – and you can make the white sauce a day or two ahead of time

Nutrition and extra info

Nutrition: Per serving

  • kcal871
  • fat40g
  • saturates22g
  • carbs74g
  • sugars10g
  • fibre4g
  • protein52g
  • salt4.8g
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Ingredients

    For the white sauce

    • 300ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • ½ onion, roughly chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 cloves
      Cloves

      Clove

      klo-ve

      The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

    • 1 bay leaf
    • 20g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 20g plain flour
    • 1 tbsp English mustard

    For the sandwiches

    • knob of soft butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 6 medium-sized slices bread, preferably sourdough
    • 6 slices cooked smoked ham
    • 6 slices gruyère or any other hard, melty cheese you have
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 3 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • handful parmesan, finely grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    Method

    1. To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.

    2. Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.

    3. Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.

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