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Croque Monsieur Bake

by . Featured in NIGELLA EXPRESS
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Introduction

Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine.

The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served.

Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine.

The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served.

Croque Monsieur Bake
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 6 slices ready-sliced multigrain brown bread
  • 75 grams dijon mustard
  • 6 slices gruyere cheese
  • 3 slices ham
  • 6 large eggs
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 80 millilitres full fat milk
  • 4 tablespoons grated gruyere cheese (or emmental or cheddar)
  • 1 good sprinkling of worcestershire sauce
  • 6 slices ready-sliced multigrain brown bread
  • ⅓ cup dijon mustard
  • 6 slices gruyere cheese
  • 3 slices ham
  • 6 large eggs
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • ⅓ cup whole milk
  • 4 tablespoons grated gruyere cheese (or emmental or cheddar)
  • 1 good sprinkling of worcestershire sauce

Method

  1. Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles.
  2. Squish the sandwich triangles into an ovenproof dish approx. 27 x 21cm x 6cm deep / 10½ x 8¼ inches x 2¼ inches deep.
  3. Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavour penetration) and then pour this over the sandwiches tightly packed in the dish.
  4. Cover the dish with clingfilm and leave in the fridge overnight.
  5. Next morning, preheat the oven to 200°C/gas mark 6/400ºF. Take the dish out of the fridge and remove the clingfilm.
  6. Sprinkle with the grated cheese and worcestershire sauce and bake in the oven for 25 minutes.
  1. Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles.
  2. Squish the sandwich triangles into an ovenproof dish approx. 27 x 21cm x 6cm deep / 10½ x 8¼ inches x 2¼ inches deep.
  3. Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavour penetration) and then pour this over the sandwiches tightly packed in the dish.
  4. Cover the dish with clingfilm and leave in the fridge overnight.
  5. Next morning, preheat the oven to 200°C/gas mark 6/400ºF. Take the dish out of the fridge and remove the clingfilm.
  6. Sprinkle with the grated cheese and worcestershire sauce and bake in the oven for 25 minutes.

Tell us what you think

What 7 Others have said

  • I will definitely be trying this as a quick and easy meal.

    Posted by Victoire55 on 28th January 2015
  • This sounds incredible and will make this for my little visitor on Wednesday. Cameron loves eggs but the rest of his own family don't so another good recipe with egg in will go down a treat. Better than the usual scrambled egg he asks for. Thanks

    Posted by Aastarisk on 20th October 2014
  • I've made this with pesto instead of mustard as well, a great variation :)

    Posted by Grubnessul on 6th February 2013
  • I tweeked this a little with what I had on hand, but the principle was still there. Delicious & easy. Thanks!!!

    Posted by Flicky26 on 5th December 2012
  • This is very like a Christmas-morning stratta I used to make when my child was small and the before-dawn, can-we-go-down-and-see-what-Santa-left ritual precluded the making of breakfast. It is comfort food by anyone's definition, and it's perfect anytime of year except the very warmest months on my little patch of the planet. Will try this version.

    Posted by jeanthebean on 3rd December 2012
  • I'm trying this one for brunch tomorrow..lol

    Posted by glover on 11th May 2012
  • This is so delicious! We often make it up the night before and have it for dinner. A real winner!

    Posted by jtviles on 12th April 2012
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