Petite croque monsieur

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.

Ingredients

8 slices	Brioche, or challah (Main)
3 tsp	Dijon mustard
4 slices	Ham, leg
8 slices	Gruyere cheese (Main)
2	Eggs
2 Tbsp	Milk
40 g	Butter

Directions

1. Preheat oven to 180C. Divide the mustard between 4 slices of bread and spread.
2. Top with the ham and cheese. Whisk eggs and milk together.
3. 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.
4. 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.