Ingredients
| 8 | slices of white toast bread |
| 20 g | soft butter |
| 1 tbsp | Dijon mustard |
| 4 | slices of ham |
| 100 g | Gruyere Cheese |
| 2 | eggs |
| 4 tbsp | Creme fraiche |
| 1 tsp | Worchestershire sauce |
| Salt & Freshly ground black pepper | |
| 2 tbsp | butter for frying |
| 4 | eggs if you are making the Croque Madame |
Method (makes 4)
- Only lightly toast the slices of bread. Allow it to cool.
- Meanwhile, mix the soft butter, mustard and Worchestershire sauce well. Season with a pinch of salt and freshly ground pepper.
- Spread the mixture on one side of all the 8 pieces of toast. Place the ham, which is the size of a ham, on top of four slices of bread. Then place the thinly sliced cheese on top of the ham. Cover with the remaining toast slices.
- Whisk the eggs and cream well in a soup bowl.
- Heat the butter in a coated frying pan.
- Dunk the croques in the cream/egg mixture, but don’t let them soak up too much of the mixture.
- Immediately add to the pan and place on each side on medium to high heat. Fry over a low heat for 2-3 minutes until golden.
- For those who wish to make a Croque Madame, just fry an egg and place the fried egg on the toast.
- Serve immediately.
