Croque Madame with Tomme de Chèvre & Caviar

Name: Croque Madame with Tomme de Chèvre & Caviar
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 4 thickly cut slices of brioche; 200g Tomme de Chèvre; 75g butter (25g for the roux, 25g for frying the brioche, 25g for frying the eggs); 400ml whole milk; 2 tablespoons plain flour; 50g grated Parmesan; Salt, to season; 2 eggs; A handful of chopped chives; Caviar, to garnish

Bex Blundy

Servings

Prep Time

10 minutes

Cook Time

12 minutes

This classic French-style sandwich makes a beautiful brunch for a special occasion, with plenty of melted French cheese and a spoonful of caviar for a touch of luxury.

Ingredients

4 thickly cut slices of brioche
200g Tomme de Chèvre
75g butter (25g for the roux, 25g for frying the brioche, 25g for frying the eggs)
400ml whole milk
2 tablespoons plain flour
50g grated Parmesan
Salt, to season
2 eggs
A handful of chopped chives
Caviar, to garnish

Directions

Make bechamel: Melt 25g butter in a pan over low heat and stir 2 tablespoons plain flour into the melted butter. Cook off the flour for about 1 minute. Slowly pour in the 400ml whole milk, whisking continuously until the roux thickens. Grate in the 50g of Parmesan and stir. Set aside.
Fry the sandwich: Thinly slice or grate the cheese and sandwich between two slices of brioche. Melt 25g butter in a frying pan over medium heat and fry the sandwich on both sides until the brioche is golden and toasted, about 3 minutes on each side.
Grill the sandwich: Place the sandwiches under a hot grill with a generous spoonful of the Parmesan roux until it is bubbling and browned.
Fry the eggs: In 25g butter, until the white is set and the yolk runny. Once cooked, place the eggs on top of the grilled sandwiches.
Garnish the sandwich: With finely sliced chives and a generous spoonful of caviar for a touch of luxury.