Ancestors

Written by Coastline Spin on 2024-12-27 at 23:00

Right, it’s croque madame time. I’ve never made this before so a little experimental. Couldn’t find Gruyère at Coles, so Comte it is.

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Written by Coastline Spin on 2024-12-27 at 23:02

The ham! This is a wild boar ham from Aus Meats; glazed for Xmas and of course consuming the leftovers. Is this too rich for a croque madame? No fucking way!

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Written by Coastline Spin on 2024-12-27 at 23:04

Butter in the pan, fry one side of the bread. We didn’t have white bread so this is a linseed sourdough. It’s what was in the fridge.

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Written by Coastline Spin on 2024-12-27 at 23:07

Reheat the bechamel from yesterday’s lasagna, and bang in the Comté. Add a bit of salt, pepper, and a grate of nutmeg. Spread on the untoasted bread, add ham. I did this a bit wrong, should have added more cheese before the ham

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Toot

Written by Coastline Spin on 2024-12-27 at 23:30

Don’t have any Dijon mustard so random fridge mustard it is. Spread some on the unfried side of the top.

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Descendants

Written by Coastline Spin on 2024-12-27 at 23:33

Add more cheese on top of the ham (forgot to take a photo), close them up, and put MORE Mornay and cheese on top. Holy crap this thing is a bomb. Now, under the grill while I do the eggs

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Written by Coastline Spin on 2024-12-27 at 23:35

Eggs from our chooks. Yeah, I broke one 😢. This is French cooking, so more butter of course

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Written by Coastline Spin on 2024-12-27 at 23:45

And here we are. A heart attack on a plate. @grumpypat there’s yer ham and cheese toastie

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Written by Coastline Spin on 2024-12-27 at 23:47

@Jplonie here’s yer ham

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