CROQUE MONSIEUR
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
CROQUE-MONSIEUR
Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
Provided by Sneakyteaky
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
- In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
- Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Nutrition Facts : Calories 960.5 calories, Carbohydrate 38.1 g, Cholesterol 283.9 mg, Fat 69 g, Fiber 1.5 g, Protein 45.6 g, SaturatedFat 30.5 g, Sodium 2492.3 mg, Sugar 3.3 g
CROQUE MONSIEUR BRUNCH BAKE
Ooh la la! Give your brunch sandwich a make-ahead remix with this French-inspired bake.
Provided by By Megan DeKok
Categories Breakfast
Time 10h
Yield 7
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish; set aside.
- On baking pan with sides, toss asparagus with olive oil, salt and pepper. Arrange in single layer. Roast in oven 10 minutes.
- Meanwhile, make béchamel by melting butter in 1-quart saucepan over medium heat. Beat in flour with whisk until thick paste forms. Add milk slowly while beating. Add a few sprigs of fresh thyme, the chopped shallot, and salt and pepper to taste. Beat until thickened. Taste, and season as needed.
- Spread béchamel on both sides of bread slices. Place in sprayed baking dish. Layer with prosciutto and asparagus. Follow with more béchamel slathered bread, asparagus and prosciutto to fill the dish. Drizzle with remaining béchamel. Sprinkle with cheese. Cover and refrigerate overnight.
- Next morning, heat oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Serve immediately with chopped chives.
Nutrition Facts : ServingSize 1 Serving
CROQUE-MONSIEUR CASSEROLE
A classic French sandwich is reinvented into a delicious casserole that will satisfy any breakfast or brunch crowd.
Categories Breakfast
Time 1h30m
Yield Serves: 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Grease 13- x 9-inch (3 L) baking dish; set aside.
- Whisk together eggs, milk, Parmesan cheese, chives, garlic, salt and pepper; pour 1 cup (250 mL) of the egg mixture into baking dish. Spread mustard over one side of each slice of bread. Arrange 4 bread slices in bottom of pan, mustard side up. Layer half of the ham slices, ½ cup Gruyère cheese and half of the spinach over top. Repeat layers once. Top with remaining bread, mustard side down, and Gruyère cheese.
- Pour remaining egg mixture over top; press gently to allow bread to soak up egg mixture. Cover and refrigerate for at least 30 minutes or overnight. Bake for 40 to 45 minutes or until golden brown and set.
Nutrition Facts :
CROQUE-MONSIEUR BREAKFAST CASSEROLE
This French classic needs little introduction, but if you haven't had it in baked form, you're in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature - a fitting breakfast feast that's welcome any time of the day.
Provided by Sarah Copeland
Categories breakfast, brunch, easy, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
- Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.
- Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams
CROQUE MONSIEUR CASSEROLE
A Croque Monsieur Casserole Is a Fantastic Way to Use Up Leftover Baked Ham. I Love to Make This for Breakfast in the Days after Christmas ...
Provided by Jeff O'connor
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Cut half of the baguette slices into ½ inch chunks. Toss the bread chunks in a bowl with the melted butter.
- On the remaining slices of bread, spread the dijon mustard.
- Overlap the slices of bread in the casserole dish and sprinkle ½ cup of the cheese over the top.
- Fold the ham slices in half and place them in an even layer over the bread and cheese. Sprinkle half of the remaining cheese on the ham.
- Scatter the buttered bread chunks on top and sprinkle over the remaining cheese.
- Whisk the eggs and milk together in a large bowl and season with salt and pepper. Pour the egg mixture over the casserole. Allow to rest at room temperature for about 30 minutes.
- As the casserole rests, preheat the oven to 400˚F.
- Bake the casserole in the upper third of oven for 30 minutes until it puffs up and the top is golden-brown and slightly crispy.
- Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 488, Fat 26.9g, Cholesterol 193mg, Sodium 1083mg, Carbohydrate 32.7g, Protein 29.6g
CROQUE MONSIEUR BAKE (NIGELLA LAWSON)
Make and share this Croque Monsieur Bake (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Spread the mustard on the bread slices and make sandwiches with the fine slices of cheese and ham; place each slice of cheese against the mustardy bread, and the ham between them.
- Make the sandwich and cut each one in half, making two triangles.
- Squish the sandwiches into a baking dish, approx 10 ½ inches x 8 ¼ inches and 2 ¼ inches deep.
- Beat the eggs, salt, and milk together; then pour over the sandwiches tightly packed into the dish.
- Cover the dish with plastic wrap and leave in the refrigerator overnight.
- In the morning, preheat oven to 400°; take the dish out of the refrigerator and remove plastic wrap.
- Sprinkle over the grated cheese and Worcestershire sauce; bake for 25 minutes.
CROQUE MONSIEUR CASSEROLE
Croque monsieur-that perennial French classic-is the little black dress of the bistro set. Here we've given it a string of pearls, if you will, by making it a breakfast bake and using croissants. This is insanely rich, so a small piece goes a long way. (Or in our house, a not-so-long way.)
Provided by David Leite
Categories Breakfast
Time 9h15m
Number Of Ingredients 13
Steps:
- Butter a 9-by-13-inch (23-by-33-cm) casserole dish.
- Slice the croissants lengthwise and spread with a bit of mustard.
- Tuck 2 slices of ham and about 1/4 cup cheese inside each croissant.
- Cut each croissant into quarters, and fit the pieces in the dish. Turn them different ways, so some have frilly slices of ham showing.
- In a large bowl, whisk the eggs, then pour in the milk and whisk to combine. Season lightly with salt and pepper.
- Evenly pour the egg mixture over the croissant pieces. Press down with your hands to make sure all the liquid is absorbed. Cover with plastic wrap and refrigerate overnight.
- In a medium saucepan over medium heat, warm the milk just until a skin begins to form on top, but the milk isn't boiling.
- Meanwhile, in another medium saucepan over medium heat, melt the butter. Add the flour and stir constantly until the mixture bubbles, about 2 minutes.
- Slowly pour the hot milk into the pan with the flour-butter mixture, whisking the whole time. Bring the mixture to a boil, then reduce to low and simmer until the béchamel thickens, 2 to 3 minutes more. Season with nutmeg, salt, and pepper.
- Pour the sauce into a container, press plastic wrap against the surface to prevent a skin from forming, and let cool to room temperature. Refrigerate overnight.
- The next morning, remove the casserole and béchamel sauce from the refrigerator 30 minutes before baking. Crank the oven to 350°F (175°C).
- Uncover the casserole and place it on a foil-lined rimmed baking sheet. Using a whisk, stir the béchamel to loosen it. Spread the sauce over the top, and sprinkle with the remaining cheese.
- Bake the casserole until puffed and golden brown, 50 to 55 minutes.
- Serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 556 kcal, Carbohydrate 31 g, Protein 25 g, Fat 37 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 252 mg, Sodium 727 mg, Fiber 1 g, Sugar 12 g
THE PERFECT 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.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
BAKED CROQUE MONSIEUR
Croque Monsieur, a Continental cross between French toast and grilled ham-and cheese, feeds a crowd when you bake it casserole style, in the oven. This recipe comes from the " Bakers' Catalogue" - King Arthur Flour.
Provided by Chef Glaucia
Categories Lunch/Snacks
Time 1h18m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 9x13-inch baking pan.
- Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan.
- Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread.
- Press the sandwiches together.
- Beat the eggs, milk and seasoning together. Pour slowly over the bread.
- Cover and place in the refrigerator for several hours or overnight.
- About 1 hour before serving, preheat the oven to 400ºF. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches.
- Bake for 42 to 48 minutes, until the top is golden brown and the eggs set.
- Remove from the oven and allow to rest 10 minutes before cutting and serving.
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- Divide the cheese quantity into two: refrigerate half of the cheese for baking, and keep the other half close to fill the sandwiches.
- Set the slices of bread side by side on a working surface. Slather each slice with Dijon mustard, then sprinkle two of the slices with half of the filling cheese. Top with the ham, then cover with the remaining filling cheese. Close the sandwiches and cut them in halves.
- Lightly oil or butter a baking dish that will fit the sandwiches as tightly as possible, such as an 8-in (20 cm) square baking pan (see note). Place the sandwiches in the baking dish and gently press down on them. In a bowl or a measuring cup, beat together the eggs, salt, and milk. Pour the egg mixture over the sandwiches.
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