Croque Monsieur
Photography by Sarah Tuck.
One of my all-time favourite indulgent brunches!
Serves: 2
INGREDIENTS
Bechamel Sauce
2 tablespoons butter
2 tablespoons plain flour
1½ cups whole milk
1¼ cups grated parmesan
pinch freshly grated nutmeg
2 teaspoons Dijon mustard
sea salt and ground pepper
To assemble
4 large slices sourdough or ciabatta
3 tablespoons butter
6 slices good-quality ham off the bone
1 cup caramelised onions (optional)
½ cup grated gruyère cheese
METHOD
Sauce: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously, until well incorporated. Whisk it while cooking until the sauce is thickened and smooth – it should end up being thick and silky.
Add the parmesan, nutmeg and mustard and stir to combine. Season to taste with salt and pepper then refrigerate to cool.
Preheat the oven to 200°C and put an oven tray in to heat.
To assemble: Butter one side of each piece of bread. Lay 2 pieces butter-side down on a piece of baking paper. Spread each piece with 3 tablespoons of béchamel sauce and 3 pieces of ham. Top with the onion (if using) and remaining bread, butter side up. Spread with 3 more tablespoons of sauce each. Sprinkle with gruyère cheese and pop in the oven until golden and bubbling, for about 15 minutes. Serve with extra Dijon mustard if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!