Croque Monsieur à la Bill Granger
(from largomason’s recipe box)
I always try to use ingredients that are available in my pantry and fridge. For this recipe, I replaced the ham and Gruyere cheese with shaved Silverside (beef) and Dutch Gouda cheese.
Source: http://almostbourdain.blogspot.com/2009/05/croque-monsieur-la-bill-granger-style.html
Ingredients
- 4 eggs
- 185ml (3/4 cup) milk
- Sea salt
- Freshly ground black pepper
- 4 slices white bread, 3cm (1 1/4 inch) thick
- 2 teaspoons Dijon mustard
- 4 slices leg ham, trimmed to fit bread* (see note at bottom of post)
- 4 slices Gruyere cheese, trimmed to fit bread* (see note at bottom of post)
- 1 tbsp olive oil
Directions
- Preheat oven to 180C (350F / Gas 4). Place the eggs and milk into a large bowl. Whisk to combine. Season with salt and pepper.
- With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket, leaving 1 cm (1/2 inch) around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Put the pockets into a shallow dish. Pour over the egg mixture and leave for 5 minutes, turning once.
- Heat a non-stick frying pan over a medium to high heat, add half of the olive oil and swirl to coat the base of the pan. Add two bread pockets, cook on one side for about 2 minutes until golden brown, turn and cook for another minute. Remove from the pan and place on a baking tray. Repeat with the remaining oil and bread pockets. Place the baking tray in the oven and cook for 10 minutes, or until cooked in the centre.