Crab thermidor croque madame

Name: Crab thermidor croque madame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp mayonnaise, plus extra for spreading; 100 g pot Seafood & Eat It Fifty Fifty Crab; 1 tsp Dijon mustard; ½ tsp cayenne pepper, to taste, plus extra to sprinkle; 20 g pack chives, finely chopped; 3 cornichons, finely chopped; 50 g Gruyère, grated; 2 large slices sourdough; Worcestershire sauce; Vegetable oil, for frying; 2 No.1 Large British Free Range Longstock Gold Eggs

Alex Szrok's recipe is a hybrid of his favourite French classics on toasted bread, topped with a fried egg. Serve with ice-cold Champagne for a special Mother's Day treat. Follow Alex on Instagram.

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Serves2
CourseBrunch
Prepare15 mins
Cook15 mins
Total time30 mins

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1 tbsp mayonnaise, plus extra for spreading
100g pot Seafood & Eat It Fifty Fifty Crab
1 tsp Dijon mustard
½ tsp cayenne pepper, to taste, plus extra to sprinkle
½ x 20g pack chives, finely chopped
3 cornichons, finely chopped
50g Gruyère, grated
2 large slices sourdough
Worcestershire sauce
Vegetable oil, for frying
2 No.1 Large British Free Range Longstock Gold Eggs

Place a large frying pan over a medium heat. Preheat the grill to its highest setting. In a mixing bowl, combine the mayo, crab, mustard, cayenne, half the chives, the cornichons and half the cheese. Mix, taste and season if needed – it should be punchy.
Cut each piece of sourdough in half to form 2 sandwiches. Fill each sandwich with the crab mixture, then spread mayonnaise on the outside of each slice of bread. Place in the hot frying pan and press down gently with a fish slice to get an even crisp. After 45 seconds, flip and repeat until the second side is also golden brown.
Transfer the sandwiches to a baking tray, then top each with the remaining cheese and a dash of Worcestershire sauce. Place under the hot grill for 2-3 minutes to bubble the cheese. Meanwhile, use some oil to fry the eggs in the sandwich pan.
Top each sandwich with a fried egg, a crack of flaky salt and pepper, a tiny speck of cayenne and the remaining chives. Serve with salad leaves dressed in lemon juice, if liked.