Croque madame

Welsh rarebit is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference!


For the Cornish rarebit

  • 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow
  • 150ml/5fl oz full-fat milk
  • 30g/1oz plain flour
  • 55g/2oz fresh white breadcrumbs
  • 1 tbsp English mustard powder
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 1 tbsp Worcestershire sauce
  • salt and white pepper

For the yeast extract butter

  • 1 tbsp yeast extract
  • 250g/9oz salted butter, at room temperature or softened
  • good squeeze fresh lemon juice

For the croque madame

  • 8 slices good-quality sourdough bread
  • 200g/7oz salted butter
  • 8 slices good-quality ham
  • 50g/1¾oz sundried tomatoes, chopped
  • dash vegetable oil
  • 4 good-quality free-range eggs
  • 4 baby pickled gherkins cut in half width way and cocktail stick through centre
Croque madame

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