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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Croque Monsieur, à la ClareLatimer

Croque Monsieur
This has always been one of my favourite dishes, particularly for a brunch style meal or lunch with a salad.
Translated, it means “gentleman’s crunch” but you can change the sex by adding a poached egg to the top and then it becomes a “Madame” – but I am not sure what the translation would be then!
I do this recipe in a slightly different way which uses less bread and is healthier so I hope you approve.

Ingredients
Serves 4

4 slices white or brown bread
Some butter to spread
75g grated gruyere cheese
2 desp crème fraîche
2 teasp dijon mustard
1 teasp Worcestershire sauce
Good scratch of fresh nutmeg
Freshly ground black pepper
4 slices ham.

Method
Preheat the grill to high. Spread each of the slices of bread with the butter on both sides.
Mix the gruyere cheese, crème fraîche, mustard, Worcestershire sauce and nutmeg in a bowl.
Brown one side of the bread under the grill and then remove.
Turn over and top the “soft side” with half the gruyere mix spreading it right to the edges.
Then place a slice of ham on each and then top with the rest of the gruyere mix.
Grind over some black pepper. Put back under the grill and cook until lightly browning and bubbling. Serve hot.

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