Croque monsieur to the next level – an egg-dipped, pan-fried toastie – a wonderfully indulgent lunch.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 tbsp Dijon mustard
- 4 tbsp mayonnaise
- 4 slices white bread
- 4 free-range eggs
- 50ml/2fl oz milk
- 100g/3½oz gruyère, grated
- 100g/3½oz comté, grated
- 150g/5½oz ham hock, shredded
- 6 dill pickles, sliced
- 50g/1¾oz butter
- 1 tbsp honey
- 1 tbsp oil
Method
-
Pre-heat the oven to 200C/180C Fan/Gas 6.
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In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto both pieces of the bread.
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Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of the bread then sandwich and squash together. Dip into the egg and milk mixture.
-
Heat the butter in a frying pan over a medium heat, then add the sandwich and fry until golden on both sides.
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Place in the oven for 5–10 minutes, until golden and the cheese has melted.
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Remove the sandwich from the oven and brush lightly with the honey. Set aside and keep warm.
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Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking.
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Serve the fried egg alongside the sandwich.
