Cheesy Croque Madame With Prosciutto & Egg

Preheat the grill to medium-high

Grate your cheddar cheese

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Meanwhile, add a knob of butter to a small pot over a medium heat

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add 200ml [300ml] [400ml] milk to the roux gradually and whisk for 4 min or until a smooth, thick sauce remains

Remove the pot from the heat, season with a pinch of salt and pepper and stir through your Dijon mustard and half the grated cheese (you'll use the rest later!) – this is your béchamel

Add the toasted ciabatta base[s] to a tin foil-lined baking tray and divide half the béchamel between them, then add your sliced prosciutto

Top with the ciabatta lid[s] (cut side up!), the remaining béchamel and remaining grated cheese

Put the tray under the grill for 4-5 min or until golden

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Chop your chives finely

Chop your tomato[es] into wedges

Wash your salad and pat it dry with kitchen paper

Combine your white wine vinegar in a bowl with a drizzle of olive oil and season with a pinch of pepper – this is your dressing

Add the salad, tomato wedges and half the chopped chives (save the rest for garnish!) to the dressing and gently toss it all together – this is your dressed salad