Salt and Pepper

2 medium avocados

2 bananas

2 cups fresh spinach (60 g/ 2 oz)

4 cups coconut water or coconut milk

2 tsp vanilla powder or 4 tsp unsweetened vanilla extract

4 tbsp MCT oil or extra virgin coconut oil

4 to 8 tsp maple syrup or organic honey
(optional if not sweet enough)

4 tsp matcha powder / green tea powder
(Optional)

4 serving 100% Whey protein (Optimum Nutrition Gold Standard Whey is great) (you are welcome to omit or reduce the protein powder)

10-12 ice cubes

6 ounces unsalted butter, divided

2 tablespoons all-purpose flour (or gluten-free flour)

1 cup whole milk (or lactose-free substitute)

1 bay leaf

1/4 cup grated Parmesan

8 slices thick sourdough bread

8 to 12 slices good quality ham (about 3/4 lb.) (you may use turkey or spinach, avocado, tomato as a substitute)

12 ounces Gruyere cheese, grated

Non-stick spray

4 eggs

Any questions you may have regarding ingredient substitutes/timing, etc. – please email us, events@thechefupstairs.com

Fill large pot with water and set on low heat with lid on

Set-up cutting board and all equipment

Wash all produce and remove everything from packaging

Grate all cheese and keep separate

Slice sourdough bread into 1⁄2” slices and arrange on an aluminum foil lined baking tray

 Slice ham into thin slices or shavings (same goes for turkey or tomato or avocado substitute)

1. Prepare the bechamel sauce.

2. Prepare the smoothie.

3. Remove the bay leaf from the bechamel, stir in the Parmesan, transfer to a bowl and cool.

4. Enjoy the smoothies.

5. Prepare the croque madame sandwiches.

6. Serve and Bon Appetit!

1. Halve the avocados and remove the seed.

2. Place everything in a blender: scooped avocado flesh, spinach, coconut water/milk, vanilla, matcha (if used) and MCT oil.

3. Add ice and pulse until smooth.

4. Taste and add maple syrup or honey if needed.

5. Pour in a glass and enjoy!

1. Preheat the broiler.

2. Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

3. Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

4. Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

5. Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.