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IFN Staff
Croque buvette
Restaurant Buvette's sandwich with biscuit sauce and egg.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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For the béchamel sauce, melt the butter in a saucepan with a thick base on low heat.
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Mix the flour through. Cook in 3 minutes.
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Add the milk in shoots. Add the next shoot only when the previous one has been recorded.
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Stir in the dijon mustard and season with salt and pepper.
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Place the slices of white bread on a baking sheet covered with parchment paper and brush with the bechamel sauce.
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Divide the slices of yorkham and the grated Swiss gruyere over half of them.
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Cover with the unpotted slices with the bechamel sauce facing up. Sprinkle with the Provençal herbs and the grated gruyère.
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Bake golden brown in the middle of the oven for about 10 minutes.
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Meanwhile, melt the butter in two frying pans and fry the eggs.
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Take the croque buvette out of the oven. Place the (mirror) eggs on top and sprinkle with the grated gruyere.
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Nutrition
480Calories
Sodium37% DV890mg
Fat35% DV23g
Protein52% DV26g
Carbs14% DV42g
Fiber8% DV2g
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