Week 2: Croque madame, omelette and crème caramel – easy dishes from Mimi Thorisson, the new queen of French cuisine
360g Gruyère, grated
90g grated parmesan
160ml crème fraîche
1 tbsp Dijon mustard
2 large egg yolks
¼ tsp grated nutmeg
Fine sea salt and freshly ground black pepper
2 tbsp unsalted butter, at room temperature
8 slices white sandwich bread
8 thick ham slices (340g total)
1 tbsp extra virgin olive oil
4 large eggs
A pinch of piment d’Espelette or mild chilli powder
1 Preheat the oven to 200C/Gas 6. Line a baking sheet with baking paper.
2 In a large bowl, mix together the Gruyère, parmesan, crème fraîche, mustard, egg yolks and nutmeg. Season with salt and pepper.
3 Butter each slice of bread and then turn them buttered-side down. To four of the slices add a layer of…
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