Recipe Ham and spinach croque madame
Ingredients
- Macphie Béchamel with Butter Sauce
- Thick sliced Sourdough Bread
- Dry cured ham
- Gruyere Cheese
- Dijon mustard
- Hen's Egg
- Washed and raw, Spinach
- Butter
Method
Toast the sourdough bread until golden on both sides.
Mix the Macphie Béchamel with Butter Sauce with Dijon mustard and grated gruyere cheese to create the sauce.
Spread a thin layer of the sauce onto the toasted sour dough and add the dry cured ham. Cover with some more sauce and washed, raw spinach.
Place on to a tray and gratinate under the grill.
In a separate pan, gently fry an egg in a small amount of butter.
Once the sauce has gratinated and the egg is cooked, remove the egg from the pan, drain and place on top of the sandwich.
