CRAB CROQUE-MADAME

Yield: 6 servings Total time: 40 minutes

Ingredients:

Unsalted butter 6 slices rustic country bread, about 1.5cm thick, or day-old white bread, sliced 2cm thick 2 tbsp all-purpose flour 2 cups whole milk, heated Salt and pepper Pinch of grated nutmeg 1/4 cup crème fraîche 500g cooked crabmeat 1 tsp paprika Pinch of cayenne Pinch of smoked Spanish pimentón dulce or chipotle powder 1/2 tsp grated lemon zest 2 tsp Dijon mustard 2 tbsp snipped chives, plus more for garnish 1 tsp chopped tarragon 6 thin slices ham or prosciutto cotto 120ml grated white cheddar or Gruyère cheese, about 1 1/2 cups 6 small eggs 1 tbsp chopped parsley, for garnish

Preparation

1. Place a large cast-iron skillet over medium-high heat. Lightly butter both sides of each bread slice. Add slices to pan and let sizzle until crisp and golden on each side, working in batches if necessary. Place browned slices in one layer on a baking sheet and set aside. 2. Make the béchamel: Melt 2 tbsp butter in a heavy saucepan over medium heat. Whisk in flour and let cook for one minute without colouring. Whisk in milk, then turn heat to low and continue cooking. Adjust heat to keep sauce at a bare simmer, whisking occasionally, for about five minutes, until smooth and medium-thick. Season with salt, pepper and nutmeg and stir in crème fraîche. Set aside and keep warm. 3. Heat oven to 220C. In a medium bowl, combine crabmeat, paprika, cayenne, pimentón, lemon zest and mustard. Add 1/2 cup warm béchamel sauce, the chives and the tarragon and stir well to combine. 4. Put one thin slice of ham on each slice of grilled bread. Mound crab mixture onto each toast, dividing evenly among the 6 slices. 5. Spoon remaining béchamel sauce evenly over crab mixture and sprinkle with cheese. Place baking sheet on top shelf in oven and bake for 10 minutes, until bubbling and well browned. 6. Meanwhile, cook eggs sunny side up in a small amount of melted butter. To serve, top each crab toast with an egg. Sprinkle with chives and parsley.