Croque madame

For the Mornay (cheese) sauce:

• 1 tbsp butter
• 1 tbsp all-purpose flour
• 3/4 cup plus 1 tbsp milk, lukewarm
• 1/2 tsp Dijon mustard
• 1/2 tsp nutmeg
• 1/4 cup grated Gruyère or mature Comte cheese (or a strong hard cheese like Parmesan or mature Cheddar)
• salt and pepper

• 6 large slices of white bread, no crusts
• 3 tbsp butter, melted
• 2 1/2 oz ham, cut into cubes or thin strips
• 6 small eggs

TO MAKE THE SAUCE: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it's lumpy, pass it through a sieve.

To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, press¬ing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15-20 minutes, depending on how runny you like your eggs. Serve immediately.

Rolled Pork Shoulder Roast

Rolled Pork Shoulder Roast is an easy and elegant way to serve Pork for a Sunday Dinner.  

Butterfly your Pork Shoulder or have the Butcher do it for you! 

Saute the stuffing, apples, onions, herbs and spices.

Salt and pepper the butterflied pork.

.

Spread the stuffing on the meat.

Roll up the Pork.

Tie off the roast with Butchers String.

Place in a roasting pan on a rack.

Lay on some vegetables for roasting!

I like to roast off some heads of Garlic as well! 

Yorkshire Pudding are just as good with Pork Roast! 

Baked Potatoes are never wrong! 

Individual Yorkshire puddings are perfect bowls for holding gravy!!!   

Let it rest after the roast to redistribute the juices!

Plate and Serve.

Ingredients

1 pork shoulder

2 apples

1 onion

4 cloves of garlic

1 tbs of cilantro

salt and pepper

olive oil 

Directions

Preheat oven to 425F

Butterfly the pork roast.  Saute apples and onions in olive oil, add chopped garlic and spices.

Cool filling, season pork with salt and pepper, then spread filling over meat. 

Roll up the meat and tie off with Butcher's String.

Coat outside of roast with olive oil massaging all over. 

Salt and Pepper outside of roast add some more garlic if you like.

Place roast on a rack in a roasting pan and put in the middle of the oven.

Roast 15 minutes then turn heat down to 350F

Cook till internal temp reaches 165

This Stuffed Pork Roast makes some excellent left over dinners.  I like to have it heated up with gravy and chips.