Dom’s Upside Down Croque Madame

Method

1. 1

   Make the bechamel: Melt the butter in a pan on low heat, add the flour and whisk continuously, slowly pour in the milk and whisk for 3 minutes until you have a creamy, silky sauce.

2. 2

   Preheat the oven to 220C/ 425F and roll out the sheet of pastry. Cut into 2 x 14cm squares and store in the fridge until ready to use.

3. 3

   Mark out two squares on a large sheet of baking parchment (the same size as your pastry) and drizzle with a generous glug of Mellow Yellow Chilli Oil, followed by the thyme, and a generous grind of salt and pepper.

4. 4

   Scatter the shallots and grated cheddar across each of the squares, followed by ribbons of ham, divided equally between the two.

5. 5

   Drizzle over the pre-made Bechamel sauce, scatter over any remaining cheddar and top each square with 3 Edam slices.

6. 6

   Place the pastry squares over the top and use a spoon to scallop the edges to seal. Brush with the beaten egg, drizzle over any remaining sauce and bake in the oven for 25 minutes until gloriously golden. Remove from the oven and set aside.

7. 7

   Add some Mellow Yellow Chilli Oil to a pan and fry the St Ewe Rich Yolk eggs.

8. 8

   Lay a piece of baking parchment on top of the tarts, followed by a chopping board and in one fluid motion, flip it upside down.

9. 9

   Remove the tray and baking paper and place the fried eggs on top of one of the squares. Place the other tart on top, slice diagonally in half and brunch is served!