Crumpet Croque Madame Bake

A world of possibilities...starting with a humble crumpet

10 minutes prep

30 minutes cook

Serves 6

Nell Carter

Ingredients

Crumpets:

12crumpets

6thick slices of good quality ham (jambon de Paris or similar)

6 eggs

2 tbspDijon mustard

extra Gruyere

chopped chives, to serve

Béchamel sauce:

40gbutter

40g plain flour

250mlwhole milk

60gGruyère

pinchgrated nutmeg

salt & pepper

Crumpets are the perfect choice of bread for this rich, cheesy croque madame bake. The crumpet holes soak up the creamy béchamel sauce and become gooey pillows of deliciousness. Layered with proper, thick-cut ham and topped with a golden sunny-sider: perfeggtion.

Method

Preheat oven to 180 degrees.

Begin by making your béchamel. Heat milk in the microwave so that it is warm but not hot. In a small saucepan, melt the butter over medium heat, then add the flour, stirring frequently, until it starts to form a paste-like consistency. At this point, add the milk bit by bit, whisking until smooth and starting to thicken. Once it has thickened enough that you can see the bottom of the pan when you stir, add the nutmeg and Gruyère and stir until the cheese has melted and you have a thick, creamy sauce. Set aside, stirring occasionally so that it doesn't develop a skin.

Place 6 crumpets in a baking dish so that they fit neatly in one layer (you adjust quantity based on the size of your dish!)

Spread each crumpet with mustard, then pour over half of the béchamel sauce so that each crumpet is coated. Add your slices of ham, then place a second crumpet on top of each. Top with the remaining béchamel, then grate over more Gruyère and a little extra nutmeg.

Bake for 20 minutes, at which point the cheese will have melted and the Béchamel should have developed a dark golden colour.

Either, top with fried eggs directly in the dish, or plate up each crumpet sandwich and top individually. Finish with a sprinkling of fresh chives and tuck in.