Croque Madame with spinach and smoked salmon


Drizzle and Dip took a classic croque-madame and turned it on its head adding spinach to the béchamel and replaced the ham with smoked salmon.

It was too damned delicious!

Ingredients

Béchamel

200g baby spinach leaves
50gm butter
1/4 cup flour + 2 tablespoons
1 cup milk
2 tsp Dijon Mustard
50g sharp cheese of your choice
salt and pepper

For each sandwich you will need

2 slices of bread – fairly thickly sliced
1 fried egg per sandwich
40m – 50gm smoked salmon
Butter to spread on the outside slices
a generous scoop of the spinach béchamel

CLICK HERE for the instructions.


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