Filter
Reset
Sort ByRelevance
IFN Staff
Croque buvette
Restaurant Buvette's sandwich with biscuit sauce and egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
For the béchamel sauce, melt the butter in a saucepan with a thick base on low heat.
-
Mix the flour through. Cook in 3 minutes.
-
Add the milk in shoots. Add the next shoot only when the previous one has been recorded.
-
Stir in the dijon mustard and season with salt and pepper.
-
Place the slices of white bread on a baking sheet covered with parchment paper and brush with the bechamel sauce.
-
Divide the slices of yorkham and the grated Swiss gruyere over half of them.
-
Cover with the unpotted slices with the bechamel sauce facing up. Sprinkle with the Provençal herbs and the grated gruyère.
-
Bake golden brown in the middle of the oven for about 10 minutes.
-
Meanwhile, melt the butter in two frying pans and fry the eggs.
-
Take the croque buvette out of the oven. Place the (mirror) eggs on top and sprinkle with the grated gruyere.
Blogs that might be interesting
-
30 minSide dishbutter, sweet onion, mild paprika, tomato paste, fresh sauerkraut, caraway seed, dried thyme, chicken bouillon,sauerkraut on his hungarian
-
5 minSide dishswede, butter, nutmeg powder,cooked swede with nutmeg
-
45 minSide dishshallots, garlic, fresh ginger root, Red pepper, coriander, cod fillet, sugar, cornstarch, cocktail shrimp, lime,spicy fish cakes with cocktail shrimp
-
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
Nutrition
480Calories
Sodium37% DV890mg
Fat35% DV23g
Protein52% DV26g
Carbs14% DV42g
Fiber8% DV2g
Loved it