Festive Croque Madame and Smoked Salmon Brunch
with Honeyed Fig, Yoghurt and Raspberry Pots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pouch(es)
Freeze Dried Raspberries
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
30 grams
Honey
4 unit(s)
Figs
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
4 slice(s)
Smoked Ham Slices
(May contain traces of: Celery)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
100 grams
Baby Spinach
150 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Avocado
1 unit(s)
Lemon
1 bunch(es)
Chives
80 grams
Smoked Salmon
(Contains: Fish)
Not included in your delivery
2 tbsp
Hot Water
1 tsp
Sugar
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Crush the raspberries in the unopened sachet using a rolling pin.. In a small bowl, combine the raspberries and the hot water and sugar (see pantry for both amounts). Set aside until soft and jammy, 5 mins.
In a separate bowl, combine the yoghurt and half the honey (see ingredients). Quarter the figs.
Divide the yoghurt between appropriately sized glasses (1 per person). Top with the raspberry mixture and figs. Drizzle over the remaining honey. Set aside.
Meanwhile, boil a full kettle. Halve half of the ciabattas. Toast the ciabatta halves in your toaster until golden. Cut the ciabattas into 1cm slices.
Roughly chop or tear the ham into small pieces. Grate the cheese.
Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.
Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. Roughly chop the wilted spinach and set aside.
In a medium bowl, combine the cheese, ham and creme fraiche.
Lay the ciabatta halves onto a lined baking tray, cut-side up. Spread over the chopped spinach and spoon the creme fraiche mixture on top.
When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 10-12 mins.
Pop the ciabatta slices onto a separate baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Bake the ciabatta toasts on the middle shelf of your oven until golden, 8-10 mins. Set aside to cool.
If you would like to add a fried egg to your meal: Heat a drizzle of olive oil in a medium frying pan on medium-high heat.
Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Cut the lemon into wedges. Finely chop the chives (use scissors if easier).
Once the croque madames and eggs are cooked, top each croque madame with a fried egg.
Assemble the smoked salmon onto a serving board in a Christmas tree shape, and add avocado slices, lemon wedges and half the chives as decorations. Pile the ciabatta toast slices alongside.
Add the croque madames to plates and sprinkle over the remaining chives. Serve with the fig and yoghurt pots on the side.
Enjoy!
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