Leftover ham croque madame

Itʼs the delicious ham Croque madame, made from leftover ham, perfect for a Boxing day Lunch

• 200g creme fraiche
• 150g Gruyere cheese, grated
• 1 tbsp Dijon mustard
• 8 slices thick-cut white sourdough bread
• 12 slices leftover ham
• 1 tbsp extra virgin olive
• 4 eggs

1. Preheat the oven to 200°C. Line an oven tray with baking paper.

2. Combine creme fraiche, Gruyere and mustard in a bowl. Season with salt flakes and freshly ground black pepper and mix to combine. Spread creme fraiche mixture on one side of half the slices of bread. Top with ham, then sandwich with remaining bread. Spread remaining creme fraiche mixture over the top of each sandwich.

3. Place sandwiches on a prepared tray and place in the oven for 10 minutes or until the cheese is melted. Switch the oven to grill on high, and cook sandwiches for a further 2-3 minutes, or until the tops are completely dark golden brown.

4. Meanwhile, heat oil in a large frypan over high heat. Add eggs and fry for 2-3 minutes until the whites are set, but the yolks are still soft.

5. Top each sandwich with an egg, sprinkle with salt and pepper, and serve.

We credit this amazing recipe to the team at Delicious.com


Prawn, Cod & Mussel Ragu

tʼs shrimply the best prawn ragu you could ask for. Find out how to make this mouthwatering meal with simple and easy to follow steps.

• 2 tbsp extra virgin olive oil
• 100g unsalted butter, chopped
• 4 eschalots, thinly sliced
• 3 garlic cloves, finely chopped
• 2 medium fennel bulbs, trimmed, finely chopped
• 1 tbsp finely chopped chives & dill, plus extra dill sprigs, to serve
• 1/2 cup (125ml) white wine
• 60g plain flour
• 6 cups (1.5L) good-quality fish or vegetable stock
• 1 1/2 cups (120g) finely grated parmesan
• 16 large pot-ready black mussels, drained
• 16 large green king prawns, peeled, deveined, tails intact
• 700g skinless blue eye trevalla fillets or other firm white fish, cut into 5cm pieces
• 400g fresh lasagna sheets, cut to 5cm-wide strips, or thick pasta, cooked
• Warmed baguette, to serve

1. Heat oil and butter in a large heavy- based saucepan. Add eschalot, garlic, fennel and herbs. Cook, stirring frequently, for 4-5 minutes until the fennel begins to soften. Add wine and reduce by half. Scatter over the flour and cook, stirring frequently, for 2-3 minutes until flour is lightly toasted but no colour. Gradually add stock while stirring continuously to prevent lumps from forming. Stir in the parmesan and bring to the boil. Season to taste.

2. Add mussels and return to a simmer. Reduce heat to medium and cook, stirring frequently for 4-5 minutes until mussels begin to open. Discard any that remain unopened. Stir in the prawns and fish, and cook for a further 4-5 minutes until seafood is just cooked. Season to taste and toss through pasta. Scatter with extra dill and serve with a warm baguette.

This mouth-watering recipe is credited to the team at Delicious.com

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