Mar 24 - Jhb South East

Croque Madame
The ooh la la version of a toastie with
fried egg! Serves two.
You’ll need: For the cheese sauce 1 Tbsp
butter; 1 Tbsp flour; 2/3 cup milk;
pinch salt and freshly ground black
pepper; pinch of ground nutmeg;
about ¼ cup grated mature cheddar
or Gruyère cheese.
For the Croque-Madame 4 slices thick
sour dough or country loaf; 2 Tbsp
softened butter; 2 Tbsp whole grain
Dijon mustard; 1/2 cup cheese sauce
(as above); 6 thin slices ham; about
1 cup) grated mature cheddar or
Gruyère cheese, divided.
For the eggs 1 Tbsp butter; 2 large
eggs; salt, for sprinkling; freshly
ground black pepper.
To make: Preheat oven to 180°C.
Start by making a cheese sauce. In a
small saucepan over medium heat,
melt butter. Add flour and stir for
about one minute. Gradually whisk
in milk and add salt, pepper and
nutmeg. Bring to a simmer, whisking
constantly and cook until sauce
thickens, about two minutes. Remove
from heat and stir in the cheese.
Allow to cool for 10 minutes.
To assemble the Croque-Madame’s:
lightly toast the bread. Spread with
softened butter on each slice, then
flip over two slices and spread each
with 1 tsp mustard and 1 Tbsp
cheese sauce. Top each slice with 3
slices ham, ¼ cup cheese and the
remaining bread slices. Spread the
tops of each sandwich with 2 Tbsp
sauce and sprinkle with the grated
cheese.
Place sandwiches on a baking tray
and bake until cheese is melted
and golden brown on top, about
15 to 18 minutes.
For the eggs, melt the butter in
a frying pan over medium-high
heat. Crack in the eggs and fry until
whites are set, about 3 minutes.
Season with salt and pepper and
top each sandwich with an egg.
Serve immediately.
Bruschetta
Egg on toast. But the fancy version. Serves four.
You’ll need: 2 Tbsp olive oil; 400-500g rump steak; 2 whole garlic cloves, crushed;
5 thyme sprigs, stripped; 1 Tbsp butter; 500ml boiling water; 8 eggs; 1 Tbsp
white vinegar; 8 slices thick French or Ciabatta bread; 2 medium avocados;
10g wild rocket
For the dressing ½ cup plain yogurt; ¼ cup olive oil; ¼ cup smooth Dijon mustard;
3 – 4 Tbsp honey, to taste; 2 Tbsp lemon juice; 2 Tbsp apple cider vinegar or
lemon juice; 1 tsp crushed garlic; salt and freshly ground black pepper
To make: In a large saucepan on medium to high heat, add cooking oil and
coat the pan well. Place the rump steak in the pan, crushed garlic cloves, thyme
and butter. Cook evenly for two to three minutes on each side, keep it a little
bit longer on the fatty side to get a nice crisp and set aside to let it rest. Do not
slice yet.
For the poached eggs, pour the 500ml boiling water and vinegar into a small
saucepan and bring to a simmer. Once the water starts boiling, reduce the
heat to low. Crack open the eggs one at a time into separate ramekins or egg
poaching cups. Drop the poaching cups into the water. For a firm white and
runny yolk, you’ll want to poach for three to four minutes. Remove with a slotted
spoon once done to your liking and set aside.
For the dressing, place all the dressing ingredients into a 500ml glass jar
and whisk or shake well until well blended. Add more honey if you prefer a
sweeter dressing.
To assemble, toast the bread slices, top with avocado slices, wild rocket, steak
slithers, poached egg and finish off with creamy dressing.
Complied by: KYM ARGO Recipes and images: The South African Poultry Association
March 2024 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein 23
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