Square Sausage Croque Madame

Prep time: 5 mins

Cooking time: 25 mins

Serves: 2

ingredients

For the béchamel

20g of butter

20g of plain flour

200ml of whole milk

Pinch of nutmeg

50g of Gruyère, grated

For the sandwich

1 pack of Simon Howie Square Sausages (4 slices)

4 slices of white bread

2 tbsp of Dijon mustard

100g of Gruyère, grated

Knob of butter

2 eggs

Method

1. To make the béchamel sauce, melt the butter in a small saucepan over a medium heat. Add the flour and stir continuously for a few minutes. Add the milk in three separate amounts and whisk in between adding. Keep whisking until the sauce is smooth and cook for a further few minutes until it thickens. Then add the nutmeg and Gruyère, stir until the cheese is melted and remove from the heat and set aside to make the sandwiches.

2. Fry or grill 4 Simon Howie Square Sausages as per pack instructions. Make up the sandwiches by layering 1 slice of bread, evenly spread 1 tablespoon of Dijon mustard, 2 square sausages side by side, 25g of the grated Gruyère and top with another slice of bread.

3. Heat a knob of butter in a large frying pan over medium heat. When the butter stops foaming, add the sandwiches, reduce the heat to medium-low and cover. Cook the sandwiches on both sides until golden brown and the cheese has melted, approx. 5 mins.

4. Turn on your grill to medium high heat. Spread the béchamel sauce evenly over the top of the 2 sandwiches. Sprinkle over the rest of the Gruyère cheese and grill the sandwiches until they’re golden brown.

5. While the sandwiches are in the grill, add a little more butter to your frying pan and fry your eggs until the whites are cooked but the yolk is still runny.

6. Place your perfectly cooked egg on top of your golden sandwich and enjoy!