Literally meaning “mister crunch,” the croque monsieur is a treasure trove of textures; pop a fried egg on top of your sandwich to transform it into a croque madame.
- Mornay sauce (Bechamel with gruyere added)
- 4 slices thick brioche or crusty white bread
- 2 eggs (we recommend Clarence Court)
- Dijon mustard
- 2 slices thick cut ham
- 100g Gruyere, grated
- 50g watercress, removing any thick stalks
1Preheat the oven to 180˚. Butter all sides of the brioche/bread. In a pan over a medium heat, fry the bread on all sides, flipping once.
2To make your sandwich, spread a thin layer of mustard on 2 slices of the bread. On the other 2 slices, spread some mornay sauce. On top of the Mornay, layer the ham, watercress and gruyere before sandwiching with a slice of the mustard bread.
3Warm the sandwiches in the oven so that the cheese melts. Meanwhile, fry the eggs.
4To serve, lay a fried egg on the top of each sandwich, adding more Mornay sauce if desired.