Croque-madame

The French really know how to take sandwiches to the next level, and this luxuriously saucy one calls for sturdy bread to keep everything together. Recipe and photo: South African Poultry Association.

SERVES TWO For the cheese sauce

1 Tbsp butter

15ml flour

165ml milk

Pinch of salt

Freshly ground black pepper

Pinch of ground nutmeg

30g mature Cheddar or Gruyère cheese, grated

For the sandwiches

4 slices thick sourdough or country loaf bread

2 Tbsp butter, softened

2 tsp wholegrain Dijon mustard

6 thin slices ham

120g mature Cheddar or Gruyère cheese, grated and divided

For the eggs

1 Tbsp butter

2 large eggs

Salt

Freshly ground black pepper

• Preheat the oven to 180°C.

• To make the cheese sauce, melt the butter in a small saucepan over a medium heat. Add flour and stir for about one minute. Gradually whisk in the milk and add the salt, pepper and nutmeg. Bring to a simmer, whisking continuously, and cook for about two minutes until the sauce has thickened. Remove from the heat and add the cheese, stirring until it has melted. Allow to cool for 10 minutes.

• To assemble the sandwiches, lightly toast the bread slices. Spread each one with the softened butter on one side, then flip two slices over and spread each of those with one teaspoon of mustard and one tablespoon of cheese sauce. Top each mustard-spread slice with three slices of ham, about 60ml of the cheese sauce and the remaining bread slices. Spread the tops of each sandwich with 30ml of the cheese sauce and sprinkle with the grated cheese.

• Place the sandwiches on a baking tray and bake for 15 to 18 minutes or until the cheese has melted and the sandwiches are golden-brown on top.

• To make the eggs, melt the butter in a frying pan over medium-high heat. Crack in the eggs and fry them for about three minutes or until the whites have set. Season to taste with salt and pepper, and top each sandwich with an egg. Serve immediately.