British lamb croque madame
Difficulty level: easy
Servings 4 people
Ingredients
- 8 slices leg of lamb cooked (thin)
- 8 slices country bread thick
- 200 g of Cheddar grated
- 1 L of milk semi-skimmed
- 70 g butter
- 70 g flour
- 1 pinch nutmeg
- 1 c. tbsp mustard old-fashioned
- 4 eggs
- ¼ bunch chervil
- 1 c. tbsp olive oil
- Salt
- Pepper of the mill
Instructions
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Melt the butter over very low heat in a saucepan then add the flour. Mix with a whisk and cook for about 5 minutes.
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Then add the milk, nutmeg, salt, pepper and whole-grain mustard then mix with a whisk until it boils. When the sauce has thickened, turn off the heat and continue whisking for 1 minute.
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Preheat the oven to 200°C.
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Place a generous amount of mustard béchamel on 4 slices of country bread. Add grated cheddar and slices of lamb leg. Close with the remaining pieces of country bread, spread them generously with béchamel and sprinkle again with grated cheddar.
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Place all the croques on a baking tray covered with parchment paper. Bake for 10 minutes.
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Cook the fried eggs in a lightly oiled pan.
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Remove from the oven, place the eggs on the croques and season with pepper. Sprinkle with a few chervil leaves.
© Juliette Lalbatry/Delphine Constantin for AHDB – Interbev
