Croque Monsieur is a wonderfully toasted ham and creamy cheese sauce sandwich. If you put an egg on top you have a Croque Madame. You often see Monsieur and Madame Croque at the lunch table as a sandwich. My version is a simplified breakfast cup that I love to pop in the oven while I round up backpacks and loose homework on busy weekday mornings.
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Start with making the cheese sauce: Melt 1 tablespoon butter in a medium saucepan over medium heat. Remove from heat and whisk in 1 tablespoon flour, salt, and pepper to taste make a paste.
Return to heat and gradually add 3/4 cup milk whisking continually until smooth. Add 1/2 teaspoon hot mustard and 1/2 teaspoon dried parsley; simmering on low heat for 10 minutes. Whisk frequently to prevent the sauce from burning on the bottom of the pan. Once the mixture is the consistency of tomato sauce remove from heat.
Stir in 1/4 cup gruyere cheese. Taste adding additional salt and pepper if needed. You can switch the gruyere with parmesan or other similar hard cheese if you prefer. Remove the crust from 6 slices of white bread. Slightly flatten the bread by rolling it out with a rolling pin. Melt 3 tablespoons of butter and brush on both sides of the bread.
Press each slice into a 6-cup muffin tin. If you are using a round muffin tin press the bread into the tin using a small measuring cup or spoon to form the bread.
Place a thin slice, or shaved, ham into each cup followed by an egg. If you have too much egg spoon out some of the egg white to make room. Divide the cheese sauce evenly among the 6 cups.
Bake in a preheated 350°F oven for 15 – 20 minutes, adjusting to how runny you like your eggs. Garnish with a little extra cheese and chopped parsley if desired and serve immediately.
It tastes much like biscuits and gravy but with the addition of an egg and cheese. That’s a win-win in this family. I hope you like it!– Ella💙
- 1 tablespoon butter
- 1 tablespoon flour
- 3/4 cup milk
- 1/2 teaspoon hot mustard
- 1/2 teaspoon dried parsley
- 1/4 cup gruyere or parmesan, cheese, grated
- Salt and pepper, to taste
- 6 slices white bread, crusts removed
- 3 tablespoons butter, melted
- 6 slices ham thinly sliced or shaved
- 6 eggs
Melt the butter in a saucepan over medium heat. Remove from heat and whisk in the flour, salt, and pepper, to taste, making a paste. Return to heat and gradually add the milk whisking continually until smooth and thickened.
Add the mustard and allspice and simmer on low heat for 5 - 8 minutes, whisking frequently to prevent burning on the bottom of the pan. Remove from heat.
Stir in the cheese until smooth.
Preheat oven to 350°F.
Slightly flatten the bread with a rolling pin and brush both sides with the butter.
Press a slice of bread into each cup of a 6-cup muffin tin. Place a piece of ham in each of the cups followed by the eggs.
Divide the cheese sauce evenly among the cups.
Bake for 15 – 20 minutes, adjusting to your preferred egg doneness.