Croque monsieur
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Croque madame traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
For the white sauce
- 300ml milk
- ½ onionroughly chopped
- 2 cloves
- 1 bay leaf
- 20g butter
- 20g plain flour
- 1 tbsp English mustard
For the sandwiches
Nutrition: Per serving
- kcal871
- fat40g
- saturates22g
- carbs74g
- sugars10g
- fibre4g
- protein52g
- salt4.8g
Method
step 1
To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.
step 2
Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.
step 3
Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.
