Croque-monsieur complet


Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist.

The French term "complet" here means "with everything": egg, ham and cheese.
81 K 4.2/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: June 14th 2015
For 4 croques, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Croque-monsieur complet

Fry the ham


Heat 1 tablespoon oil in a frying pan on high heat.

When really hot, fry the slices of ham on both sides, in batches if necessary.

Stage 2
Croque-monsieur complet

Dip the bread


Prepare the slices of bread by removing the crust, if you prefer, then lay them out in pairs, so that you have top and bottom slices side by side.

Stage 3 - 2 min.
Croque-monsieur complet
Mix 2 eggs and 30 ml liquid cream, salt and pepper with a whisk.

Stage 4 - 1 min.
Croque-monsieur complet
Pour the beaten egg-cream mixture into a plate or shallow dish.

Stage 5 - 2 min.
Croque-monsieur complet
Dip the bottom slice briefly into the mixture...

Stage 6 - 2 min.
Croque-monsieur complet
... then lay it dipped side downwards.

Place a slice of ham and your chosen cheese on top.

Stage 7 - 7 min.
Croque-monsieur complet
Dip another slice into the egg-cream mixture and lay on top of the croque, dipped side upwards.

Make all the croque sandwiches like this, lying them on a baking sheet or chopping board as you go.

Stage 8 - 6 min.
Croque-monsieur complet

Fry the croque-monsieur


Pour 4 tablespoons oil into the same frying pan as you used for the ham, on medium heat.

When really hot, fry the croque-monsieur for about 3 minutes on each side...

Stage 9
Croque-monsieur complet
...until nicely browned.

Serve hot with a green salad on the side.
Remarks
The cheese should preferably be sliced thinly or grated.
Keeping: Should be eaten immediately, once cooked, but freezes well uncooked..
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe630 RDI=240 %4,610 RDI=440 %240 RDI=40 %2,580 RDI=130 %10,810 RDI: 130 %
Per 100 g70 RDI=30 %540 RDI=50 %30 RDI=4 %300 RDI=20 %1,260 RDI: 20 %
Per croque160 RDI=60 %1,150 RDI=110 %60 RDI=9 %650 RDI=30 %2,700 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten
How much will it cost?
  • For 4 croques : 3.40 €
  • Per croque : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Potato tortilla (Spanish omelette)
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
February 21th 2011299 K 34 1 hour 20 min.
Coconut tuiles
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
October 13th 2010332 K4.8 1 hour 15 min.
Red cabbage salad with chives
Red cabbage salad with chives
This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.
February 18th 201574 K5 20 min.
Morteau sausage rolled brioche
Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
September 16th 202441 K 3 hours 15 min.
Diplomat cream
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
October 30th 201974 K 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Good one
    Posted by gooloo. june 15th 2015 at 08:33 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page