Ingreadient :

• 6 large eggs
• 60g unsalted butter
• 4 hot-smoked salami slices
• 100g Cheddar cheese, grated
• Toasted Sourdough bread, to serve

For the Quick Bechamel

• 450 ml milk
• 50g unsalted butter
• 50g plain flour
• 1 tablespoon Dijon mustard

Direction :

1. To make the béchamel, heat the milk in a saucepan
2. In a separate saucepan, melt the butter and whisk in the flour. Whisk the hot milk into the melted butter and flour and continue whisking as the sauce comes to the boil, then cook for 2 mins to cook out the flour.
3. Take off the heat and stir the mustard.
4. Preheat the oven on the grill function.
5. Break the eggs into bowl and beat lightly with a fork.
6. Heat a large nonstick frying pan over a medium heat. Add the butter and pour in the eggs. Cook the eggs gently, drawing the sides into the centre.
7. While the omelette is still quite runny, top with the flaked salmon and then pour over the béchamel to cover.
8. Sprinkle over the Cheddar, then place under the grill until the top is nice and golden. Serve immediately with some toasted sourdough.