French passion and perfection run through everything Bitton does including their French-inspired menus and the exceptional service driven by charismatic Parisian born David. Owner and Chef, he is often found entertaining his customers who visit the Alexandria and Oatley cafes from all across Sydney. Both cafes are family-friendly and include a purpose-built play area, kids menus, exceptional baristas, seasonal menus, a carefully selected wine list and a spectacular display of the Bitton product range.
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Croque-Madame With Side Salad
- 2x Thick Slices of Batard
- 110g Butter
- 3x tbsp. All-purpose Flour
- 2x cups of Milk
- 2x cups Parmesan Cheese – grated
- 50g Mozzarella – grated
- 2x Slices of Ham
- 1x Free Range Egg
- 30g Mesclun – washed and dried
- 1x Truss Tomato – sliced
- 1x Field Mushroom – sliced
- 2x tbsp. Bitton Lemon Dressing
- Salt & Black Pepper
- Optional: Bitton Spicy Tomato Sauce – to serve
Mornay Sauce – Melt three tablespoons of butter in a small saucepan over a medium heat. Stir in the flour until smooth. Gradually mix in the milk so that no
lumps form. Stir constantly until the mixture boils, then mix the parmesan cheese.
Assembly – Lay out all the slices of single origin Batard on a board. Butter each slice right to the edges. Spread both slices with the mornay sauce and cover with grated mozzarella. Again, make sure you cover each slice right to the very edge otherwise, the edges will dry out.
Place the ham on one of the slices of bread. Layer the bread slices on top of each other to make a sandwich with three tiers – a layer of mornay sauce and cheese, ham in the middle, followed by
another layer of mornay sauce and cheese. Place on a baking tray and place under a hot grill until golden brown.
In a large non-stick frying pan, melt the remaining butter and fry the eggs. Set aside and keep warm. For the salad, combine mesclun, truss tomato, field mushroom and lemon dressing in a small bowl. To serve, place the grilled sandwich and salad on a serving plate and top with a fried egg.