Sunday brunch: volume 2
Brunch is the new black
It is quite possible that you are already at a beach, listening to the waves crashing next to your feet. Besides is August, the month eternally linked with the word vacation flashing in your head. But, the truth is that the grumble noise from your stomach follows you everywhere.
The solution to that problem can be only one: brunch. A word that fills your salivary glands with anticipation for plates replete with eggs and omelettes, crispy bacon and fluffy bread, creamy sauces and melted cheese, fresh vegetables and crusty French toast.
It would be absolutely wrong and diminishing for croque monsieur, or the madame version, to be treated as a simple French toast. Because is something more. A lot more. SO much more.
Ingredients (for 2 croque monsieur):
4 slices of bread
6 slices ham
3/4 of a cup graviera, greated
3 tbsp. butter
1 tbsp. mustard
For the becamel sauce:
1 tbsp. butter
1 tbsp. flour
3/4 of a cup milk
3 tbsp. parmesan, grated
1 tbsp. graviera, grated
salt & pepper
For the same amount of croque madame you will need the exact same amount of ingredients plus 2 eggs.
For startes you preheat the oven at 160ºC. You better begin with the bechamel sauce. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, thiw step will last about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Add nut meg, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Put butter on both sides of the bread slices and grill them until brown. Then, spread on one side of each slice some mustard. On top of it spread some of the becamel sauce. Put on 2 of the slices the ham, 3/4 of the grated graviera and at last put on them the other 2 slices. Spread on the surface (and the sides) bechamel sauce and sprikle them with the rest of the graviera. Grill them in the oven for about 6' or until the bechamel turns brown. Your croque monsieur are ready to go.
Now, if you want to turn them into croque madame all you have to do is to follow the same dierections. Just remember to fry two eggs to put on top of your French toasts.
* Each and every recipe is cooked - for the photo shoot needs - by our fantastic pastry chef, Natasha Tsouloufidou, at the production area of Hanioti's store.