Directions

Melt the butter in a pan and add the flower. Stir it round and make sure all of the flour is combined with the butter. Add a bit of milk and stir it round – it will form a paste. Add a bit more milk and stir it round. It will make the paste a bit thinner. Keep adding milk until you have a nice smooth and fairly thick bechemal sauce.

Cut the crust off the bread and flatten it with a rolling pin

Butter both sides and squahs them into a muffin tin pressing all the folds together to make little cups.

Put a but of ham in the bottom of each one.

put an egg yolk and a little bit of white on top. Don’t put all the white in as it will be too much.

Put a dollop of bechemal on top and then grate the cheese on top of that.

bake for 15 minutes at 180