Breakfast croque monsieur
Recipe by Stuart Kay
6 slices ready-sliced multigrain brown bread
75g Dijon mustard
125g (6 slices) of Gruyere slices
70g (3 slices) ham
6 eggs
1 teaspoon Maldon salt or 1/2 teaspoon table salt
80ml full-fat milk
4 tablespoons grated Gruyere, Emmental or Cheddar good sprinkling of Worcestershire sauce
Prep. Time → 15 min
Cook Time → 25 min
1. Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them.
2. Cut each sandwich in half to make two triangles.
3. Squish the sandwich triangles into an ovenproof dish approx. 27 x 21 x 6cm.
4. Beat together the eggs, salt and milk and then pour this over the sandwiches tightly packed in the dish.
5. Cover the dish with clingfilm and leave in the fridge overnight (can miss this step out if you just can't wait!!)
6. Next morning, preheat the oven to 200°C/gas mark 6. Take the dish out of the fridge and remove the clingfilm.
7. Sprinkle with the grated cheese and Worcestershire sauce and bake in the oven for 25 minutes.
main courses, croque monsieur July 10, 2012 16:12
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