JAMON & MANCHEGO TOASTIE
INGREDIENTS (Makes 4 toasties)
8 slices of white bread
25g Manchego, grated
4 slices of jamon, such as Iberico Bellota ham
8 quail’s eggs
Extra butter for melting
FOR THE BÉCHAMEL SAUCE
20g plain flour
20g unsalted butter
1 tsp black truffle paste (optional)
To make the Béchamel sauce, melt the butter in a pan over a low heat, add the flour and cook gently for two minutes.
Slowly add the milk, whisking continuously to remove any lumps, season and leave to cool. For a little added luxury, you can also incorporate one teaspoon of black truffle paste into this sauce.
Once cool, spread the Béchamel sauce liberally over one slice of white bread, top with grated Manchego and a slice of jamon. Place another slice of bread on top and then brush the outside edges with melted butter.
Grill the toastie in a non-stick frying pan on both sides, remove from the heat and then cut into triangles. Garnish with two pan-fried quail’s eggs per toastie before serving.DOWNLOAD RECIPE