Croque Madam Without The Ham!
- Ready in: 15 minutes
- Serves: 2
- 25g plain flour
- 25g butter plus an extra 20g for melting
- 150mls of semi-skimmed milk
- 1 pinch cayenne pepper
- a little salt to season if required
- 2 large asparagus spears (Prepare the asparagus by slicing finely with a potato peeler from stem to tip to form 'shavings')
- 4 slices 2 day old sour dough bread or similar. (I used Sainsbury's pave)
- 2 free range eggs
Add 25g of butter, plain flour and milk in a small pan on a medium heat on hob.
Turn up heat stirring constantly with a balloon whisk until the mixture comes to the boil and starts to thicken to white sauce. Reduce heat and cook for 2 minutes. Add cayenne pepper and salt to taste.
Set to one side.
Take 4 slices of bread and spread thickly with white sauce mixture. Sprinkle Gruyere cheese on top of two slices and place remaining two on top to form two sandwiches.
Melt 20g of the remaining butter in a pan on a low heat and brush evenly onto the upper side of the sandwich.
Place a large non stick frying pan onto a medium heat and place the sandwich buttered side down. Whilst in pan, brush upper side of sandwich with remaining butter ready for flipping. Cook until golden, about 3-4 minutes.
Flip sandwich over, add shavings of asparagus to pan and crack in two eggs alongside. Cook for another 3-4 minutes or until eggs cooked through and sandwich golden on both sides.
Turn out sandwich onto a warmed plate and place egg on top. Garnish with asparagus.