Serves: 2

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)
  • Butter
  • 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.



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