SUNDAY BRUNCH - CROQUE MONSIEUR BAKE
Cheezie, gooey, warm and comforting. This recipe is a winner if you are doing brunch for a bunch and equally impressive served as a light supper with a glass of wine. It is even more comforting eaten on your lap, curled up on the couch, wrapped up in your favourite dressing gown.
TIP: It is even more delicious eaten on your lap, curled up on the couch, wrapped up in your favourite dressing gown!
And if you are looking for your Sunday morning to be even more laid back, you can prepare this the night before so it ready just to pop in the oven. Ta-da delicious!
You will need:
- Sourdough Bread (about 16 sliced)
- 2 tbsp Dijon Mustard
- 400g Baked Ham (shredded/broken up)
- 2tbsp Chopped Tarragon
- 350g Gruyère Cheese Grated
- 3 Cups Whole Milk
- 4 Large Eggs
- Ground Black Pepper
- Knob of Butter
Method:
- Preheat the oven to 190°C and butter your baking dish. (approx. 9-by-13-inch)
- Place one layer of bread into the bottom of the dish and spread with ½ the dijon mustard.
- Top with ½ of the baked ham, 1 tbsp of tarragon and 1/3 of the Gruyère cheese. Then repeat the layering again and finish with a final layer of bread on the top.
- Whisk the milk and the eggs in a bowl and season generously with black pepper.
- Pour the egg mixture evenly over the dish, pressing the bread to absorb the liquid. Sprinkle the remaining cheese on top and cover with tinfoil.
- Bake for 30 to 35 minutes, until bubbling and browned around the edges.
- Remove the tinfoil and place back into the oven for 3 minutes until the top is golden.
- Serve with a handful of mixed leaves.
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