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Brunch bae: An indulgent croque monsieur

By May 17, 2020July 19th, 2020No Comments


From-scratch bechamel sauce isn’t exactly everyone’s idea of an easy Sunday brunch so skip the faff and try our brilliant bechamel dupe – all of the rich, cheesy goodness with minimal effort.


Serves 2

You will need:

  • 100g ricotta

  • 100g creme fraiche

  • 1 egg

  • 20g parmesan, grated

  • pinch of nutmeg (optional)

  • 4 slices of good sourdough, buttered

  • A little dijon mustard

  • 4-6 slices of parma ham

  • 100g gruyere cheese, grated

  • 2 fried eggs, to serve (optional)

  • Salad leaves, to serve

1.Preheat the oven to 200°C. Whisk the ricotta, creme fraiche and egg together in a bowl, then stir in the parmesan and nutmeg.

2. Place the bread butter side up on an oven tray and toast until golden then take out of the oven flip each slice and spread with dijon. Place the ham on two of the slices, then top with some of the ricotta mix and grated gruyere then place the remaining slices on top, spread each with a little more sauce then finish with more gruyere. Return to the oven and bake for 10 minutes or until cheese is golden and bubbling. Serve with fried eggs and some dressed leaves.

Photo by Jonathan Pielmayer on Unsplash


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