Żurek Croque Madame with Kiełbasa

Method

1. Preheat the oven to 220°C for 10 min and line a baking tray with baking paper.

   oven

2. Melt part of the butter in a small 16 cm saucepan on medium-low heat, add the flour and stir for 1 min, until it foams and smells nutty.

   Add in this stepButter 12 gPlain flour 15 g

   medium-low heat

3. Whisk in the milk a little at a time until smooth, then pour in the well-shaken zakwas. Keep whisking on medium-low heat for 3 min, until as thick as yoghurt, then take off the heat and stir in the marjoram, horseradish and pepper.

   Add in this stepMilk 120 mlSour rye starter for żurek (zakwas) 60 mlDried marjoram ½ tspGrated horseradish (jarred) 1 tspBlack pepper to taste

   medium-low heat

4. Slice the sausage lengthwise into flat 5 mm planks and brown them in a dry frying pan on medium heat for 3 min.

   Add in this stepSmoked kiełbasa (Polish smoked sausage) 120 g

   medium heat

5. Spread half the bread slices thinly with mustard, add the sausage and a third of the cheese, and close with the remaining slices. Set them on the tray, spread the tops thickly with the żurek béchamel and scatter over the rest of the cheese.

   Add in this stepRye bread, 1 cm slices 4Dijon mustard 2 tspSemi-hard cheese (gouda or emmental), grated 60 g

6. Bake in the oven for 8 min, until the sauce bubbles and the cheese has brown spots.

   oven

7. Meanwhile, melt the rest of the butter in a 20 cm frying pan, crack in the eggs and fry on medium heat for 3 min, until the whites are set and the yolks still soft. Top each sandwich with an egg, sprinkle with chives and serve at once.

   Add in this stepButter 8 gEggs 2Chives, snipped 1 tbsp

   medium heat