Croque Madame Breakfast Croissants

Sarah Tuck’s inspired take on a Croque Madame. With a quick and delicious option to a making a béchamel sauce, they’re brimming with cheesy goodness and ham to make a fabulous breakfast treat.

4 croissants, halved and opened out like a book

200 grams shaved ham 4 eggs oil or butter for cooking handful rocket leaves

FILLING

½ cup sour cream ½ cup mayonnaise

150 grams Gruyère cheese, finely grated

2 tablespoons whole grain mustard

sea salt and ground pepper

Heat the oil in a large saucepan and add the chorizo, carrots, onions, capsicum, rosemary, garlic, paprika and the cumin. Season generously with salt and pepper, cover and cook gently for 15 minutes, stirring occasionally. Add a splash of water if the pan gets dry.

Add the lentils, cherry tomatoes and stock and bring to the boil. Reduce the heat to low and cook, partially covered, for 35 minutes until the lentils are soft and melting into the soup.

TO SERVE:

Heat a little oil in a sauté pan and when hot, cook the haloumi until golden on both sides. Ladle the soup into bowls and top with the haloumi and roasted tomatoes and oregano if using.

SERVES 6-8