Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa.
The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
78 K 2.8/5 (5 reviews)
25 min.
Easy
4.05 €
2 croque-monsieurs
8 IngredientsLast modified on: July 22th 2018
3 
2 tablespoons 
4 slices 
60 g 
4 tablespoons 
60 g Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 20 min.
Resting: 3 min.
Cooking: 4 min.
All in all: 25 min.
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 2 - ⌛ 4 min.
Stage 3 - ⌛ 4 min.
Butter one side of 4 slices sandwich bread.
Stage 4 - ⌛ 5 min.
Lay the slices in a frying pan on high heat, butter side downwards and cook until the underside is nicely browned.
Stage 5 - ⌛ 5 min.
Divide the scrambled egg between half the slices, add a tablespoon of pesto and top with grated Parmesan.
Stage 6 - ⌛ 3 min.
Lay the remaining slices on top, turn off the heat and leave in the pan for another 2 or 3 minutes to heat everything through.
Stage 7
Serve whole or cut in half diagonally.
Remarks
If you don't have Parmesan, use any other grated cheese you like.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 700 RDI=70 % | 360 RDI=50 % | 1,880 RDI=90 % | 7,870 RDI: 90 % |
| Per 100 g | 40 RDI=20 % | 130 RDI=10 % | 70 RDI=10 % | 360 RDI=20 % | 1,510 RDI: 20 % |
| Per croque-monsieur | 100 RDI=40 % | 350 RDI=30 % | 180 RDI=30 % | 940 RDI=50 % | 3,930 RDI: 50 % |
How much will it cost?
- For 2 croque-monsieurs : 4.05 €
- Per croque-monsieur : 2.05 €
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)
Butter
Like these other recipes: Chocolate rolls (petits pains), Toasted almond cake, Beurre d'escargot, "Haute patate" green beans, Mushroom bourguignon, ... See them all 498
Parmesan (Parmigiano Reggiano)
Like these other recipes: Gratin of purple artichokes, Leek and artichoke tart à la piémontaise, Purple Pesto, Mint and pea pesto, Celery risotto, ... See them all 65
Pesto
You can get more informations, or check-out other recipes which use it, for example: Farfalle with green asparagus, Italian-style gourmands peas, Seb's Italian-style aperitif slices, Tomato feuilleté with pesto, Spaghetti with tomatoes and pesto, ... See them all 16
Sandwich bread
You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Fried egg in bread, Croque-monsieur, Comtoise apple charlotte, Spinach Croque-monsieur , ... See them all 9
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011403 K 44.8 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019468 K 24.5 6 hours 50 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010403 K 154 50 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010221 K4.9 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.