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Sunday Snap
One extra good reason to be happy to return home after my trip to Romania at the beginning of October. This book will wait for me home!
And some inspiration for the Sunday brunch
Croque-monsieur has a gender swap when it’s topped with a fried egg. Using gruyère and béchamel sauce transforms a plain toasted cheese sandwich into something special.
1. For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2–3 minutes until the sauce has thickened. Add the mustard, nutmeg and salt and pepper to taste. Set aside.
2. Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese.
3. Meanwhile, melt remaining butter in a frying pan over a low heat. Fry in the egg till the white is cooked but the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.
Enjoy Sunday!
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