Mini Soumaintrain croque-madame
List of ingredients
Makes 12
12 quail eggs
12 large slices of white bread
4 slices of cured ham
300ml béchamel sauce
60g Soumaintrain cheese
Fresh herbs
Butter
Sommelier’s tip
A young Chablis
A perfect match for a classic, open Chablis with all the intense aromas of its youth and terroir, with a perfect balance between vigor and richness. This makes for instant conviviality with notes of acacia, apple, and lemon zest, supported with that touch of smoky minerality that comes from a young Chablis. The croque-madame gives a layered effect of multiple textures: Crunchy and light with the toast; sweet, thick, and fatty with the cheese and eggs; creamy and velvety with the béchamel, and a delicious bite of ham. The ingredients in this creation demand a wine that is both vigorous to lighten the dish, but one with body to complement its generosity.
METHOD
Cut out 5-6cm rounds of bread with a cutter and toast lightly.
Garnish the toasts with a little béchamel, add a slice of ham and some Soumaintrain cheese, and then top with another piece of toast.
Melt a little butter in a non-stick pan and add the quail eggs in greased ring molds. Fry over a gentle heat. Season.
Melt some more butter in another pan and then add the croque-madame, frying on both sides until golden. Place the quail eggs on top of the croque-madame, season, garnish with some chopped herbs and serve.
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