Traditional Croque Monsieur

Ingredients for 2 servings:

• 100 g Gruyère or Emmental, grated
• 4 slices toast bread, crust removed
• 2 slices of cooked ham
• 1 small egg(s)
• 40 g butter
• 30 g butter
• 1 tbsp sunflower oil
• 1 tsp, heaped flour
• 125 ml milk, warm
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Spread half of the cheese on two slices of bread and top each with a slice of cooked ham. Trim or fold the ham so that it doesn’t overhang. Sprinkle the remaining cheese on top, except for 2 tablespoons, and cover with the other two slices of bread. For the sauce, melt the butter in the oil in a saucepan over medium heat. Sprinkle in the flour and sauté for 1 minute. Remove the pan from the heat, add the milk while stirring, and return the pan to the heat. Stir for another 1 minute until a smooth, thick sauce forms. Remove the pan from the heat, add the remaining cheese, and a little pepper. Set the sauce aside and keep warm. Beat the egg in a deep dish. Add the prepared croques one at a time and allow the egg mixture to absorb the mixture under pressure. Preheat the oven grill and line a baking sheet with aluminum foil. Melt the butter in a pan over medium heat and fry the croques until golden brown on both sides. Place the croques on the prepared baking sheet and coat with the hot sauce. Then place them under the grill (about 10 cm from the grill coil) and grill for 4 minutes until golden brown. Variations: For a Croque Madame, add a fried egg to the filling in addition to the ham and cheese. For a savory dish, spread the bread with Dijon or grainy mustard before filling.