Soft Croque-monsieur with 3 cheeses


Soft Croque-monsieur with 3 cheeses
A croque-monsieur, soft, a bit inspired by French toast, and topped with cheeses before a trip to the oven.
20 K 3.9/5 (7 reviews)
Grade this recipe:
Keywords:
Last modified on: April 9th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 30 min.
All in all: 50 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 - 3 min.
Soft Croque-monsieur with 3 cheeses
If not already done, cut 8 slices bread (not too thick).

Stage 2 - 5 min.
Soft Croque-monsieur with 3 cheeses
Grate 50 g Comté cheese, 50 g Parmesan (Parmigiano Reggiano) and 50 g Mimolette, mix.

Stage 3 - 3 min.
Soft Croque-monsieur with 3 cheeses
In a bowl, pour 2 eggs, 100 g liquid cream, salt and pepper and mix.

Stage 4
Soft Croque-monsieur with 3 cheeses
Place the slices of bread in a large dish and sprinkle them with the egg-cream mixture, turn them over to soak each side.

Depending on the number of slices, proceed in several times.

Preheat your oven to 210°C (410°F)

Stage 5 - 5 min.
Soft Croque-monsieur with 3 cheeses
As you do so, place the slices on a baking sheet, possibly protected by a sheet of baking paper.

Stage 6 - 15 min.
Soft Croque-monsieur with 3 cheeses
Place in the oven for about 15 minutes to start browning the bread slices.

Stage 7 - 3 min.
Soft Croque-monsieur with 3 cheeses
Remove from the oven and top with grated cheese 1 slice on 2...

Stage 8 - 15 min.
Soft Croque-monsieur with 3 cheeses
...then close the croque-monsieur and return to the oven for another 10-15 minutes.

Stage 9
Soft Croque-monsieur with 3 cheeses
Enjoy hot or warm.
Remarks
The cheeses to use are to your taste, not necessarily the trio Comté-Parmesan-Mimolette, do not hesitate to innovate.
Keeping: Best eaten fresh from the oven, but can be reheated.
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 %4,600 RDI=430 %160 RDI=30 %1,920 RDI=100 %8,060 RDI: 100 %
Per 100 g80 RDI=30 %610 RDI=60 %20 RDI=3 %260 RDI=10 %1,070 RDI: 10 %
Per person160 RDI=60 %1,150 RDI=110 %40 RDI=6 %480 RDI=20 %2,010 RDI: 20 %
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: Gluten, Milk, egg
How much will it cost?
  • For 4 people : 4.55 €
  • Per person : 1.15 €

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
Oriane's tuna rillettes
Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
February 21th 2011197 K5 20 min.
Moist cereal bars
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21th 2011298 K4.9 1 hour 5 min.
Spaghetti with mushrooms
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
March 12th 201574 K4.1 1 hour 3 min.
Strawberry feuilleté
Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
May 27th 201852 K3.8 45 min.
Rillettes stuffed mushrooms
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
May 10th 202341 K3.8 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*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

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