Mini croque monsieur & madame

Mini croque monsieur & madame

From
Posh Toast
Makes
12
Prep
20 mins

Gruyère guarantees a melting texture here while the inauthentically Italian Parmesan adds welcome cheesiness.

Ingredients

Quantity Ingredient
24 thin slices baguette
50g butter
25g plain flour
185ml milk
25g parmesan, finely grated
75g gruyere, finely grated
freshly grated nutmeg
dijon mustard, for spreading
6 slices good-quality wafer-thin smoked ham
drizzle sunflower oil, (optional)
6 quail’s eggs, (optional)
salt
freshly ground black pepper

Method

  1. Arrange the baguette slices on a baking tray. First make the béchamel. Melt the butter in a saucepan over a medium heat and brush one side of each slice with a little butter. Keep the pan on the heat and stir in the flour until a paste has formed. Gradually pour in the milk, whisking all the time, then bring to a simmer and let it bubble for 2 minutes. Stir through the Parmesan and 25g of the Gruyère until melted. Grate over a little nutmeg, then taste and season.
  2. Heat the grill. Pop the bread slices under the grill and toast for 3 minutes or until golden brown. Take half the slices from the tray and set aside. Turn over the slices on the tray and spread with a little mustard. Tear the ham and divide between the slices, then top with the remaining Gruyère. Pop under the grill until the cheese has just melted. Place the reserved slices of baguette, untoasted side down, on top and push down gently. Spoon over the béchamel and return to the grill until bubbling. Leave to cool a little before serving.
  3. To turn half of the toasted sandwiches into croques madames, heat a little oil in a frying pan. Crack in the quail’s eggs and fry until the whites are set, then pop on top of the sandwiches.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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