Croque Monsieur,my way

Croque Monsieur,my Way Recipe

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Leanne D.


When I was eating meat,I loved to have a Croque Monsieur or Croque Madame.This is my way of making them,loosely translated by watching Barefoot Contessa. I know a Monsieur doesn't normally have an egg but this is my way and it's good! For a Croque Madame,add the egg on top of the sandwich spoon over a bit of sauce& cheese to cover then broil.


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  • ·
    2 t. butter
  • ·
    3 t flour
  • ·
    2 c hot milk
  • ·
    1 t. salt
  • ·
    pinch black pepper
  • ·
    5 c gruyere,grated
  • ·
    1/2 c parmesan,grated
  • ·
    8 croissants
  • ·
    8 oz deli sliced ham,sliced
  • ·
    8 poached eggs

How to Make Croque Monsieur,my way


  1. Preheat the oven to 400 degrees F.
    Melt the butter over low heat,add the flour stirring for 2 minutes. Slowly pour the milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Remove from heat,add the salt, pepper,1/2 cup grated Gruyere, and the Parmesan and set aside.
    Slice the croissants and toast lightly in hot oven.
    Lightly brush one half of a croissant with mustard, add a slice of ham & egg to each, and sprinkle with half of the remaining Gruyere. Top with another piece of toasted bread. Spoon the tops with the cheese sauce, sprinkle with the remaining Gruyere.Turn oven to broil and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

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About Croque Monsieur,my way

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: French

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