Croque-Star

Recipes

I knew I had a busy weekend ahead so wanted to make something quick and easy.  I had to capitalise on the time I had this weekend due to being in Paris next weekend!

Et voilà! The answer was right in front of my face. I would make a Croque Madame, but with a twist.

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Serves:  4 croques (toasties)

Time: 20 Minutes

Difficulty: Very Easy

***I N G R E D I E N T S***

  • Sourdough Bread (I used Gail’s French Dark Sourdough Loaf)
  • Smoked, sliced ham
  • 70g Stilton
  • 1/2 cup single cream
  • 4 eggs, fried
  • 1 pear, sliced
  • a handful of walnuts, crushed
  • a knob of butter, softened
  • a drizzle of olive oil

***M E T H O D***

  1. Prepare a bain-marie (heat up water in a pan and place a heatproof bowl to balance on top of the pan).
  2. Add the single cream and stilton in the heatproof bowl which has been placed on top of the pan with water. Keep to a medium-low heat until the cream and stilton begin to integrate, whilst mixing.
  3. Once the blue cheese sauce is ready, slice the sourdough bread into 1.5cm pieces.
  4. Spread the blue cheese sauce on the bottom slice and top with sliced ham, sliced pear and walnuts.
  5. Use a brush to spread the softened butter on the bottom side of the bread and then repeat the same with the top slice of the bread so that both the top and bottom of the sandwich will be pan-fried. Don’t close the sandwich just yet so that you are able to toast both the bottom and top slices simultaneously. Make sure the pan within which you do this is of the right side to have space for both slices. Also, make sure the pan is hot but keep an eye on the bread so that it won’t burn.
  6. In the meantime, heat up another pan with a drizzle of oil. Add four eggs and fry them.
  7. Once both sides are toasted, close the sandwich and top with a fried egg. Serve warm.

 

 

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