Petite croque monsieur
Photo by Babiche Martens
A crispy croque monsieur on toasted challah or brioche with Dijon mustard, melting cheese and good quality ham is a delicious treat at any time but when cut into petite versions and served warm from the pan, they become a very moreish crowd-pleaser.
I use gruyere for flavour and also because it melts easily but a combination of gruyere and mozzarella is also very good.
- Preheat oven to 180C. Divide the mustard between 4 slices of bread and spread.
- Top with the ham and cheese. Whisk eggs and milk together.
- Heat a fry pan and add the butter. Use a cutter to cut out 8 or 16 rounds, depending on the size of the bread slices, then dip into the egg mixture making sure to coat all sides.
- Fry in the pan until golden then transfer to an oven tray lined with baking paper. Cook for a further 5 minutes or until the cheese has melted. Serve immediately.