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Mediterranean Croque Monsieur Recipe

Croque Monsieur Recipe - A Mediterranean Breakfast

This is our take on the classic croque monsieur recipe. Inspired by a simular version that we had in a tiny French restaurant in Cannes a few years ago.
We have made a Spanish version using wholmeal bread (more healthy), chorizo and manchego...instead of white bread, ham and gruyere cheese. I suppose, really it's a Croque Madame as we have added an egg, but c'est la vie!
It makes a yummy breakfast, snack or starter and is easy peasy to prepare...
looking much more chic than a sandwich!

Another great Mediterranean Diet recipe.

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Croque Monsieur Recipe Ingredients
For 6 individual tarts

For the bechamel sauce

3/4 oz/20g butter
3/4 oz/20g flour
1/4 pt/5fl oz/1/2 cup milk
1 teaspoon dijon mustard
Salt and black pepper to taste

For the tarts

6 slices wholemeal bread, crusts removed
Softened butter
6 slices of chorizo
6 small eggs - if you use larger ones you will need to discard some of the white before you place them in the cases, or it will run out all over the pan/tray
Finely grated Manchego cheese
Salt and black pepper.

You will need a rolling pin and a 6 cup muffin pan/tray.

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Croque Monsieur Recipe Method

First make the bechamel sauce by melting the butter in a small saucepan over medium heat and then whisking in the flour until it forms a paste. Off the heat whisk in the milk gradually until the sauce is smooth. Return to a medium heat and gradually bring to the boil, whisking all the time. Once boiled and thickened take off the heat and whisk in the mustard and seasoning to taste. Put to one side.
Put a slice of the bread on to a clean work surface and, using a rolling pin, roll it out flatter to about half it's original thickness.
Repeat with the other slices.
Generously spread the softened butter over one side of each slice of bread and then, butter side down, ease the slices evenly into each cup in the muffin tin.
Take a slice of chorizo and cut half way into the diameter and form it into a smaller cone shape and press into the bottom of the bread case, then repeat with the others.
Carefully crack an egg and gently ease it out of it's shell on top of the chorizo. Repeat with the rest.
Smooth over a spoonfull of the bechamel so that it completely covers the eggs and comes almost to the top of the breadcase.
Finish off with a good sprinkle of the grated Manchego.
Put into a pre heated oven 200ºc/400ºf for 10 minutes. (Leave them in 5-10 minutes longer if you want a semi or hard yolk.
Let them rest for 2-3 minutes and then carefully ease them out of each cup.
Serve immediately and wait for the praise.