For me, winter has always been about gathering around the table, sharing stories, pouring another cup of something warm and finding comfort in food that feels like home. This recipe is exactly that: simple, soulful and deeply satisfying. During the colder winter months, this is the kind of dish that warms not only your hands, but your heart too.
300g Forage And Feast Hearty Beef Brisket & Bean Soup
For the croque madame:
2 Forage And Feast All Butter Croissants, cut in half
50g Forage And Feast Young Dutch Gouda Cheese, grated
6 pieces Forage And Feast Matured Coppa
30g Forage And Feast Parmigiano Reggiano, grated
15ml Forage And Feast Caramelised Onion Cheese Topper
7ml Forage And Feast Orange Vinaigrette
2 eggs
Small handful rocket
For the béchamel:
20g butter
20g flour
280ml milk
Salt and freshly ground black pepper
Pinch of nutmeg
Preheat oven to 190°C
For the béchamel:
In a small saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook on low for 5 minutes.
Slowly add the milk while whisking, making sure there are no lumps.
Once all of the milk has been added, allow the béchamel to cook for 3 minutes.
Remove from the heat and season with salt, pepper, and nutmeg. Set aside.
Place the croissants in an oven-safe dish and fill them with the grated gouda, coppa, caramelised onion, then crack an egg over the top. Season with salt and pepper.
Transfer to the oven and bake for 8 minutes. Remove, then top with the grated Parmigiano and place back in the oven for 3 minutes.
While the croissants are in the oven for the last 3 minutes, heat up the soup.
Dress the rocket with the orange vinaigrette and season with a little salt and pepper.
Top the croque madames with the dressed rocket and serve alongside the hot soup.