- 4 slices of bread
- 1 pack (150g) Castello® Double Cream Brie
- 2 tbsp crème fraiche
- 2 tbsp coarse mustard
- 4 slices of cooked ham
- 100g Castello® Creamy Havarti
- 20g butter for frying
- 2 eggs
- 20g butter
- 1 tbsp flour
- 400ml milk
Croque madame is basically a croque monsieur, but with a fried egg on top. You might think it was the other way round, as a sandwich topped with an egg sounds more masculine. But in fact the egg is intended to resemble a small ladies’ hat.
There are several versions, such as croque provençal, which has tomato slices, croque Hawaiian, which has a slice of pineapple, or how about a croque mademoiselle, where you omit the ham but serve a small side salad? The possibilities are many. Feel free to experiment with the cheese; we chose a combination of Double Cream Brie and Creamy Havarti, which adds a little strength to the flavour.
Start by melting the butter in a pan. Add the flour and stir into the butter. Then gradually add the milk while beating. Let it cook for a couple of minutes to minimise the floury taste. Season to taste with salt, pepper and nutmeg. Remove from the heat.
Stir the crème fraiche and the mustard together, and spread the mixture onto the bread slices. Place two slices of ham on two bread slices, followed by slices of Brie. Close the sandwich.
Fry the sandwich in the butter, about 2-3 minutes on each side. The sandwiches must not brown, so fry over a medium heat.
Remove the sandwiches from the pan. Drizzle with white sauce before topping with grated Havarti. Place under the grill in the oven until the cheese has melted.
In the meantime, fry two eggs – one for each sandwich. Place on top. Serve hot.