Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch – and you can make the white sauce a day or two ahead of time
Prep:10 mins
Serves 3
For the white sauce300ml milk½ onion, roughly chopped2 cloves1 bay leaf20g butter20g plain flour1 tbsp English mustard
STEP 1To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.STEP 2Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.STEP 3Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.
