Whether you’re channeling your inner Julia Child or just here for the cheese, these French-inspired dishes are perfect for Bastille Day on 14 July. 

French toast Croque madame  

Serves 4 // Cooking time: 20 minutes 

Ingredients 

4 eggs
3 Tbsp milk or cream
Salt and pepper
8 slices bread
2 Tbsp vegetable oil 

For the béchamel 

2 Tbsp butter
2 Tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk  

To assemble 

4 slices ham
4 eggs, poached
Rocket (to serve) 

Method 

For the French toast 

1. Whisk together the eggs, milk or cream, salt and pepper. Dip each slice of bread in the egg mixture until it is evenly soaked.
2. Heat the oil in a pan over medium heat.
3. Fry the bread for 2–3 minutes on each side until golden brown.

For the béchamel 

1. Melt the butter in a heavy-based pot, then remove from the heat and stir in the flour, mustard, salt and pepper until smooth.
2. Gradually add the milk, stirring until the sauce is smooth. Return the pot to the hob over low heat for 5 minutes until the sauce has thickened.

To assemble 

1. Sandwich a slice of ham and a poached egg between two slices of French toast and top with béchamel.
2. Grill for 5 minutes until the béchamel is bubbling and golden. Serve with rocket.

Easy-to-make French tartiflette 

Serves 10  // Total time: 40 minutes 

Ingredients

1.7kg potatoes, peeled 
500g diced bacon 
¼ cup butter 
1½ onions, thinly sliced
2 garlic cloves, minced 
⅓ cup white wine 
1 cup sour cream 
2½ cups cream 
500g Brie cheese, sliced
Sea salt
Freshly ground pepper 

Method 

1. Preheat the oven to 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half of the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Styling: Jezza-Rae Larsen, Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za 

Boeuf Bourguignon 

Serves 6–8  // Total time: 3 hour 15 minutes 

Ingredients 

2 Tbsp olive oil 
200g bacon, roughly chopped 
1½kg stewing beef, cut into chunks 
1 carrot, peeled and sliced 
1 onion, finely chopped 
6 garlic cloves 
2 Tbsp flour 
8 baby onions 
1 cup red wine 
3 cups beef stock 
2 Tbsp tomato paste 
3 Fresh thyme sprigs, finely chopped 
2 Tbsp fresh parsley, finely chopped 
2 bay leaves 
2 Tbsp butter 
175g small white or brown mushrooms, halved or whole  

Method 

1. Preheat oven to 180°C. 
2. Heat the oil in a large Dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushrooms to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Classic crème brûlée 

Serves 8// Cooking time: 15 minutes // Chill time: 2 hours 

Ingredients 

1L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine 

Method 

1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).

The post French-inspired dishes to celebrate Bastille Day  appeared first on MyKitchen.

If you’re going to put all your eggs in one basket, let it be the air fryer’s one. This croque madame bagels is the breakfast of dreams!

Croque madame bagels 

Serves 2 

We call this the ultimate all-day-breakfast sandwich. 

Ingredients

For the white sauce  

3 Tbsp butter 
3 Tbsp flour 
1 ¼ cups milk 
Salt 
½ tsp wholegrain mustard  

2 bagels, halved and buttered
2 slices ham of your choice 
100-150g mozzarella, grated 
Sprinkle of grated Parmesan (optional)
2 eggs 
Salt and milled pepper 
Chopped chives, for serving  

Method

1. Heat a small pot over medium heat. Melt butter then add flour. Whisk to combine and cook for a minute. 
2. Add milk gradually while whisking to create a smooth sauce. Stir in salt and mustard, then boil for 1-2 minutes until cooked. Set aside.
3. Top the bottom half of bagels with a ham slice each, and spread a generous layer of white sauce on top of it. Divide mozzarella and Parmesan, if using, between bagels. Season and sandwich close.
4. Crack eggs open, discarding the excess thin, runny egg white. Place eggs in bagel hole, and season.  
5. Air fry (or bake in the oven) at 180°C for 13-15 minutes until egg is cooked. 
6. Serve hot, sprinkled with chives. 

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

The post Croque madame bagels  appeared first on MyKitchen.

Lazy Saturdays, Sundays and long weekends are perfect for fuss-free brunches with the family. Our Editor whips together some of his favourites for you to dig into this Easter.  

Mushroom, tomato and Brie baked eggs 

Serves 4 

A twist on the classic shakshuka breakfast. Cut the cost by swapping out Brie for Cheddar or crumbled feta. 

Ingredients

Glug olive oil
2 onions, chopped
4 cloves garlic, chopped
2 punnets button mushrooms, quartered
2 Tbsp butter
1 cup cream
Few sprigs thyme
1 tsp Dijon mustard
1 punnet vine tomatoes
1 wedge Brie, sliced
4 eggs
Crusty bread, for serving  

 Method

1. Preheat oven to 180°C.
2. Heat oil in an ovenproof pan and sauté onions and garlic for about 8-10 minutes until golden.
3. Add mushrooms and cook for another 8-10 minutes.
4. Stir through butter, cream and thyme, then simmer gently for 3-4 minutes. Stir through mustard and season.  
5. Nestle in the tomatoes and Brie.
6. Create 4 holes in the mixture and crack each egg into it.
7. Bake for about 4-6 minutes or until the egg is cooked and the cheese has melted.
8. Serve with crusty bread to soak up all that decadence.  

Asian-style croque madame  

Serves 3 

Swap out the flapjacks for waffles or crusty bread if you prefer. 

Ingredients

Butter or oil
9 store-bought flapjacks   

For the bechamel 

¼ cup butter
3 Tbsp flour
1L milk
Pinch nutmeg
½ cup grated Cheddar 
3 Tbsp chopped fresh coriander 
Salt and milled pepper   

1⁄2 cup mozzarella
9 rashers streaky bacon, cooked
2 spring onions, sliced
4 fried eggs, for serving
2 Tbsp sesame seeds, toasted chilli oil, for drizzling  

 Method

1. Pop flapjacks into the toaster until slightly crispy. 
2. For the béchamel, heat the butter in a pot and whisk in the flour until smooth.
3. Pour in milk while stirring and cook over a low heat for 8-10 minutes until mixture has thickened.
4. Add nutmeg, Cheddar, coriander and season, then stir until melted.
5. Preheat oven to 200°C.
6. Arrange 3 flapjacks onto a greased, lined baking tray.  
7. Top each one with a dollop of béchamel, then sprinkle with mozzarella.
8. Add another flapjack, half the bacon, spring onion and more béchamel.
9. Top with remaining flapjacks to create a 3-layered stack and spread with the remaining béchamel.  
10. Sprinkle with the remaining cheese and bake until golden and cheese melts. 
11. Serve sprinkled with remaining spring onions, fried egg, sesame seeds and chilli oil. 

Stone fruit muesli crumble  

Serves 4 

Make a big batch of this muesli and store in an airtight container for breakfast on the go. 

Ingredients

For the muesli crumble

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar
6 plums or nectarines, halved 
½ cup orange juice  

1 tsp vanilla
¼ cup dark brown sugar
1 tub (230g) crème fraiche 
3 Tbsp honey  

 Method

1. Preheat oven to 180°C.
2. In a large greased baking tray, combine all the muesli crumble ingredients and toss through to combine.
3. Bake for about 10-15 min, stirring regularly until golden and toasted. Remove and set aside to cool.
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky.
6. Whisk together the crème fraiche and honey, then set aside.
7. Serve the stone fruit with muesli crumble and honey crème fraiche.  

Jaffles 3 ways  

Serves 3 

If you don’t have a jaffle iron, try these combinations using a sandwich press or a snackwich machine.  

Ingredients

For the spinach and feta filling

½ cup finely chopped spinach
2 discs feta, crumbled 
1 tsp chilli flakes
Pinch nutmeg   

For the pork filling

oil, for frying
1 pork rasher, cubed
¼ punnet button mushrooms, sliced
2 cloves garlic, chopped
3 Tbsp chopped chives or sage   

For the chicken filling

¼ cup shredded rotisserie chicken
¼ cup grated mozzarella 
4-5 sun-dried tomatoes, chopped 
6 slices white bread, buttered on one side, for serving  

 Method

1. Wilt the spinach in a dry pan over medium heat, then remove from heat.
2. Stir through the feta, chilli flakes, nutmeg and season well. Set aside. 
3. For the pork filling, heat the oil in a pan and fry pork until crispy, remove from the heat.
4. In the same pan, add mushrooms and garlic, then fry for 4-6 minutes or until fully cooked.
5. Combine the pork, mushrooms and garlic and stir through fresh herbs. Set aside.
6. Mix together the chicken filling ingredients. Season well and set aside.
7. Fill each sandwich with respective filling and cook in a jaffle pan over a gas flame or medium coals for about 3-4 minutes per side.  

Potato latke tray bake  

Serves 6 

Sneak in some more veggies by adding grated broccoli or cauliflower to the latke mixture. 

Ingredients

4-6 baby marrows, grated 4 potatoes, peeled and grated
½ onion, grated 
2 eggs, whisked
¼ cup flour
3 Tbsp chopped coriander 
salt and milled pepper
oil, for frying
3-4 red peppers, sliced
1 red onion, sliced
2 cloves garlic, chopped 
½ cup red wine vinegar
2 Tbsp brown sugar
½ cup plain yoghurt
½ tsp garlic powder
½ tsp ground cumin
4 boiled eggs, for serving  

 Method

1. Preheat oven to 180°C.
2. Place baby marrows and potatoes in a clean tea towel and squeeze to remove excess moisture.
3. In a large bowl, combine baby marrows, potatoes, onion, eggs, flour, herbs and season well.
4. Press mixture into a large greased and lined baking tray. Bake for about 20-25 minutes until golden and cooked through.
5. Heat the oil in a pan and fry peppers, onion and garlic for about 5-6 minutes.
6. Add red wine vinegar and sugar and cook over a low heat for about 15 minutes or until sticky.
7. Once cool, blitz the mixture for a few seconds and set aside.
8. Combine the yoghurt, garlic powder and cumin. Season well and set aside.
9. Serve latke, topped with boiled eggs, yoghurt and red pepper relish.  

Recipes: Chad January

Photography: Zhann Solomons

The post Enjoy these Easter brunch favourites this weekend appeared first on MyKitchen.

If you love French toast but want to take it to the next level (like us!), we recommend you try our divine French toast Croque madame recipe!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the French toast
4 eggs
3 tbsp milk or cream
Salt and pepper
8 slices bread
2 tbsp vegetable oil
For the béchamel
2 tbsp butter
2 tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk
To assemble
4 slices ham
4 eggs, poached
To serve
rocket

METHOD
For the French toast
1. Whisk together the eggs, milk or cream, salt and pepper. Dip each slice of bread in the egg mixture until it is evenly soaked.
2. Heat the oil in a pan over medium heat.
3. Fry the bread for 2–3 minutes on each side until golden brown.
For the béchamel
1. Melt the butter in a heavy-based pot, then remove from the heat and stir in the flour, mustard, salt and pepper until smooth.
2. Gradually add the milk, stirring until the sauce is smooth. Return the pot to the hob over low heat for 5 minutes until the sauce has thickened.
To assemble
1. Sandwich a slice of ham and a poached egg between two slices of French toast and top with béchamel.
2. Grill for 5 minutes until the béchamel is bubbling and golden. Serve with rocket.

Looking for a yummy breakfast that can feed the whole family? This easy and oh-so-delicious bacon and egg pie is just what you’re after.

The post French toast Croque madame appeared first on MyKitchen.

French cuisine meets American style with these yummy croque madame pizzas! There’s no need for a special occasion, simply whip them up for a quick weeknight breakfast-for-dinner.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the cheese sauce
1 cup milk
2 tbsp flour
100 g mature Cheddar, grated
1 tsp mustard powder
Pinch salt
Pinch cayenne pepper
For the pizzas
1 wholewheat pita, cut open into 2 discs
4 slices pancetta
2 eggs
Parsley, to serve

METHOD
For the cheese sauce
1. Heat 2 tbsp milk in a pot, stir in the flour and cook for 1–2 minutes while stirring. Add the rest of the milk and cook until the sauce starts to thicken.
2. Remove from heat and add the cheese, mustard, salt and cayenne. Stir until cheese is melted and sauce is smooth.
For the pizzas
1. Spread 2 tbsp cheese sauce over each pita base, top with 2 slices pancetta and another 2 tbsp cheese sauce. Crack an egg on to each pizza and place under the grill until the cheese is golden and the egg is cooked.
2. Serve sprinkled with parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Croque madame pizzas (the ultimate breakfast for dinner) appeared first on MyKitchen.

We like to make a habit of always keeping a pack of toaster waffles in the freezer. If you have some lying around, how about breakfast for dinner with our amazing croque madame waffles?

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
1 tbsp vinegar
4 eggs
4 slices country ham
8 frozen waffles, defrosted
100 g cheddar, sliced

METHOD
1. Turn on the oven grill.
2. Bring a pot of water with 1 tbsp vinegar to the boil.
3. To poach the egg, stir the water in a circle to create a whirlpool. Crack an egg into the centre. Boil for 3–6 minutes, depending on how you like your eggs done.
4. Sandwich an egg and a slice of ham between 2 waffles. Place a slice of cheese on top. Grill until the cheese is melted.

The post Croque madame waffles appeared first on MyKitchen.