Spinach Croque-monsieur


Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese.

The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
65 K 4.1/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: May 24th 2015
For 4 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 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 - 4 min.
Spinach Croque-monsieur
Preheat the oven to 390°F (200°C).

Butter the 8 slices sandwich bread on one side.

Stage 2 - 4 min.
Spinach Croque-monsieur
Spread bechamel sauce on the other side of each slice.

Stage 3 - 4 min.
Spinach Croque-monsieur
Put the cooked spinach on top...

Stage 4 - 5 min.
Spinach Croque-monsieur
...then slices of hard-boiled egg.

Stage 5 - 4 min.
Spinach Croque-monsieur
Finish with the cheese: grated, sliced very thinly (if using a soft-paste cheese that melts easily, like Saint-Nectaire) or runny "hamburger" cheese.

Stage 6 - 4 min.
Spinach Croque-monsieur
Cover with a second slice of bread, butter side outwards.

Prepare all the sandwiches like this and arrange on a baking sheet.

Stage 7 - 20 min.
Spinach Croque-monsieur
Toast in the oven for about 20 minutes until browned and the cheese has melted.

Stage 8
Spinach Croque-monsieur
Serve hot with a little salad on the side.
Remarks
You can use different breads, such as seeded or wholemeal, rather than ordinary white sliced bread, which is often rather tasteless. If the bread you are using has crusts, trim these off with a serrated knife.
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 recipe350 RDI=140 %1,450 RDI=140 %340 RDI=50 %2,180 RDI=110 %9,120 RDI: 110 %
Per 100 g40 RDI=10 %150 RDI=10 %30 RDI=5 %220 RDI=10 %920 RDI: 10 %
Per piece90 RDI=30 %360 RDI=30 %90 RDI=10 %540 RDI=30 %2,280 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: Milk, Gluten, egg
How much will it cost?
  • For 4 pieces : 4.05 €
  • Per piece : 1.05 €

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)
Other recipes you may also like
Little lime tarts
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
October 10th 2021125 K4.3 40 min.
Comtoise stuffed tomatoes
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
October 5th 201652 K4.1 1 hour 40 min.
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
November 27th 202223 K 2 hours 45 min.
How to prepare apricots
How to prepare apricots
Here's how to prepare apricots for use in a recipe, from washing to slicing.
July 12th 2023736 K3.7 35 min.
Green beans with tomato and cheddar cheese
Green beans with tomato and cheddar cheese
Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.
October 27th 20245,766 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*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