Friday, October 05, 2007
Croque Monsieur Bake
6 slices ready sliced multigrain brown bread
75g Dijon mustard
125g (6 slices) of Gruyere slices
70g (3 slices) ham
1tsp maldon salt, or 1/2 tsp table salt
80ml full fat milk
4 Tbsp grated gruyere, emmental, or cheddar
Good sprinkling of Worcestershire sauce
Spread each slice of bread with mustard. Make sandwiches by laying the cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles.
Squish the sandwich triangles into an ovenproof dish approx 27x21x6cm
Beat together the eggs salt and milk and then pour this over the sandwiches tightly packed in the dish.
Cover with cling film and leave in the fridge overnight
Next morning, preheat to 200c, remove the cling film, sprinkle with the grated cheese and Worcestershire sauce and bake in the oven for 25 min.
This was a total triumph of a breakfast dish. I don’t normally do a breakfast thing, but this was so good that I will definitely do it again. Also it all gets done the night before, so it requires no real waking up to make.
I got this from the new Nigella book Nigella Express.
She’s so good. This took no time at all to put together, and then it just sits in the fridge over night. It really did absorb all the egg too. I thought it would be more of an egg pie, but when I took it out in the morning, in my sleepy state, I was concerned that I had somehow lost all the egg. Then I woke up enough to realize that was silly, and I popped it in the oven. It was sooooooo good. It was all oozy and cheesy and eggy and just said breakfast in the nicest way. I will do this again, many times.