FOR THE BÉCHAMEL SAUCE:
2 tbsp butter
2 tbsp plain flour
2 cups full cream milk
½ cup grated mozzarella cheese
2 tbsp Parmesan cheese, grated
3 tbsp Beerenberg Razorback Mustard
Salt and pepper, to taste
FOR THE MUFFINS:
6 English Muffins
12 slices shortcut bacon
6 large free-range eggs
Handful fresh coriander (optional)
Preheat the oven (fan grill) to 180ºC. Line a baking tray with baking paper.
To make the béchamel, gently melt the butter in a saucepan, add the flour and whisk until combined.
Continue to cook out for 2 to 3 minutes.
Gradually add the milk. Whisk until thickened and smooth.
Remove from the heat.
Whisk in the cheese, Razorback Mustard and season to taste.
Cut the muffins in half and divide the mixture evenly between the 12 halves.
Place onto the prepared tray and just prior to serving, place in the oven and allow to bubble and turn golden.
In the meantime, cook the bacon. Place the bacon in a cold pan on medium heat and cook for 4 to 5 minutes, then drain on paper towel. Keep warm.
Just prior to serving, fry the eggs in a fry pan, keeping them sunny side up. Do not cover as they may over-cook.
Assemble the croque by placing two muffin halves on a plate, top with bacon and an egg. Garnish with fresh coriander, if desired.
Note: Croque Madame is a traditional French sandwich of ham, cheese and a fried egg. It’s a variation of the original Croque Monsieur (ham and cheese).