Miso croque madame


  • 8 rashers streaky bacon
  • 2 tablespoons (30g) miso paste
  • 2 tablespoons plain flour
  • 1 cup (250ml) milk
  • 4 small flatbreads
  • 2 eggs, fried
  • Black sesame seeds, to serve
  • Coriander leaves, to serve


  1. Preheat the oven to 220C. Place bacon in a cold large frypan, then place over medium heat (this helps render the fat). Cook for 4-5 minutes until crisp, then remove and drain on paper towel, reserving 2 tbs fat.

  2. To make miso bechamel, place reserved fat in a saucepan over medium heat. Stir in miso paste and plain flour. Cook for 1-2 minutes, then gradually add milk, whisking to combine. Cook for a further 3-4 minutes until thickened. Remove from heat and cool slightly.

  3. Spread one-quarter bechamel over 1 flatbread and top with 2 bacon rashers. Top with another flatbread, 2 bacon rashers and one-quarter bechamel. Repeat with remaining flatbread, bacon and bechamel to make 2 sandwiches. Place sandwiches on a baking paper-lined baking tray and bake for 10 minutes or until golden and bubbling.
  4. Top each with a fried egg, and scatter with sesame seeds and coriander.

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