EXTRA YUM

Croque Monsieur

One of my all-time favourite indulgent brunches!

BÉCHAMEL SAUCE

2 tablespoons butter
2 tablespoons plain flour
1½ cups whole milk
1¼ cups grated parmesan pinch freshly grated nutmeg
2 teaspoons Dijon mustard sea salt and ground pepper

TO ASSEMBLE

4 large slices sourdough or ciabatta
3 tablespoons butter
6 slices good-quality ham off the bone
1 cup caramelised onions (optional)
½ cup grated gruyere cheese
2 tablespoons butter

SAUCE: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously,