Grilled cheese, chilli jam, fried eggs, basil.
Ingredients
2x Porridge sourdough
12g Scamorza
12g Mozzarella, danish
3g Parmesan
12g Cheddar, extons block
75g Bechamel
20g Tracklmans chilli jam
2x Rich egg yolk
1g Chives, finely chopped
15g Butter
Allergies: Gluten, Milk, Egg, Sulphites
Author: Gregory Poole
MOP
- Build the sandwich by spreading the béchamel on both slices of the thick cut sourdough
- With béchamel sides facing up add half the cheese and chilli jam to the one slice and the other half to the other slice and the close the sandwich ensuring to press together tightly. These can be made ahead of service and kept in the fridge wrapped individually in clingfilm for 2 days maximum
- To order melt the butter in a pan till bubbling, add the sandwich to the pan and fry until golden brown on one side. Once brown flip the sandwich over in the pan and then place the pan in the oven at 185c for 4 minutes.
- In a separate pan heat some vegetable oil till just smoking and the crack in two eggs. These need to fry so that the bottom is crispy, the yolks are soft and the whites are bubbly and cooked through. Once ready remove from the pan.
- Remove the sandwich from the oven, The cheese and béchamel should be oozing out the sides of the sandwich, make sure to not loose any filling. Place the sandwich on a medium plate like above and top with the crispy fried eggs, some seasoning, chives.
Bechamel.
Ingredients
125g Butter
125g Plain flour
850g Milk
3g Salt
1g Black pepper
MOP
- Make a bechamel with the first 3 ingredients and allow to cook for 20 minutes on a low heat for the flour to cook out. Once the flour has cooked out and you have a glossy, smooth sauce season to taste. Pour this in containers and allow to cool refrigerated and then cover with the lids. Do not cover with a lid whilst the béchamel is hot