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Serves
US | Metric
Ingredients
  • 8 Thick slices of sourdough bread
  • 80 g butter
  • 20 g plain flour
  • 425 ml whole milk (warm)
  • 1 Bay Leaf
  • 2 tsps Dijon Mustard
  • 100 g Gruyere Cheese Grated
  • 4 Slices of Roast Ham
  • 4 Slices of Proscuitto
  • 160 g Reblochon Cheese
  • 4 Duck Eggs
  • salt
  • pepper
Croque Madame Croque Madame
Croque Madame
Topped with a Fried Duck Egg

Classic French dish I enjoy this for brunch, but great at lunch with some fries on the side!

Prep 40 minutes
Total 45 minutes
  1. Start by making the béchamel sauce, over a low/medium heat add 40g of butter to a saucepan.
  2. Stir in the flour and cook out to a paste for 4-5 mins, add the bay leaf
  3. Then gradually add the milk being careful to beat out any lumps that form
  4. Add the gruyere, mustard and a little seasoning. Cook on a low heat until flour flavour has gone should take around 20 mins
  5. Assemble the sandwich with the ham, prosciutto and reblochon cheese.
  6. Heat 30g butter in a pan and toast the sandwiches nicely on both sides before adding to an oven tray. Preheat the oven to 220c
  7. Top each sandwich with some béchamel and brown in the hot oven should only take 5 mins
  8. Slowly fry your eggs in a pan with the remaining butter, if you cook them on a low heat in butter they will never go wrong!
  9. Top the sandwiches with the eggs and enjoy!

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Croque Madame
Topped with a Fried Duck Egg

Classic French dish I enjoy this for brunch, but great at lunch with some fries on the side!

favorite
print
rate
Prep 40 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 8 Thick slices of sourdough bread
  • 80 g butter
  • 20 g plain flour
  • 425 ml whole milk (warm)
  • 1 Bay Leaf
  • 2 tsps Dijon Mustard
  • 100 g Gruyere Cheese Grated
  • 4 Slices of Roast Ham
  • 4 Slices of Proscuitto
  • 160 g Reblochon Cheese
  • 4 Duck Eggs
  • salt
  • pepper

  1. Start by making the béchamel sauce, over a low/medium heat add 40g of butter to a saucepan.
  2. Stir in the flour and cook out to a paste for 4-5 mins, add the bay leaf
  3. Then gradually add the milk being careful to beat out any lumps that form
  4. Add the gruyere, mustard and a little seasoning. Cook on a low heat until flour flavour has gone should take around 20 mins
  5. Assemble the sandwich with the ham, prosciutto and reblochon cheese.
  6. Heat 30g butter in a pan and toast the sandwiches nicely on both sides before adding to an oven tray. Preheat the oven to 220c
  7. Top each sandwich with some béchamel and brown in the hot oven should only take 5 mins
  8. Slowly fry your eggs in a pan with the remaining butter, if you cook them on a low heat in butter they will never go wrong!
  9. Top the sandwiches with the eggs and enjoy!

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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