Deconstructed Croque Madame with Poached Eggs

Ingredients

40 g butter
2 Tbs plain flour
1 3/4 cup milk
1 cup Swiss cheese, grated
1 pinch salt (to taste)
1 pinch pepper (to taste)
8 rashers hickory smoked bacon
4 eggs
8 slices white sourdough bread, toasted
1 tomato, sliced (to serve)

Method

Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly add milk, whisking constantly until smooth and mixture comes to the boil. Simmer for 3 minutes or until thickened. Add cheese and mustard, stirring until melted. Season with salt and pepper. Cover and set aside.

Cook bacon in a large deep frying pan for 3 minutes each side or until golden. Transfer to a plate and wash pan. Half fill pan with water and bring to the boil over high heat. Reduce heat to low and stir to form a whirlpool. Add 2 eggs and cook for 3 minutes or until cooked to your liking. Using a slotted spoon, transfer to a paper towel-lined plate. Cook remaining eggs.

Place 2 slices of toast onto each serving plate. Top with bacon, egg and sauce. Garnish with herbs and sliced tomato, to serve.

Credits: Woolworths

Photo Credits: Woolworths