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.
28 K 3.9/5 (7 reviews)
50 min.
Easy
4 people
8 IngredientsLast modified on: April 9th 2023
For 4 people, you will need:
- 1
8 slices bread - 2
¼ cup Comté cheese - 3
¼ cup Parmesan (Parmigiano Reggiano) - 4
¼ cup Mimolette - 5
2 eggs - 6
½ cup liquid cream - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 30 min.
All in all: 50 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 1 - 3 min.
If not already done, cut 8 slices bread (not too thick).
Stage 2 - 5 min.
Grate ¼ cup Comté cheese, ¼ cup Parmesan (Parmigiano Reggiano) and ¼ cup Mimolette, mix.
Stage 3 - 3 min.
Stage 4
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)
Depending on the number of slices, proceed in several times.
Preheat your oven to 210°C (410°F)
Stage 5 - 5 min.
As you do so, place the slices on a baking sheet, possibly protected by a sheet of baking paper.
Stage 6 - 15 min.
Place in the oven for about 15 minutes to start browning the bread slices.
Stage 7 - 3 min.
Remove from the oven and top with grated cheese 1 slice on 2...
Stage 8 - 15 min.
...then close the croque-monsieur and return to the oven for another 10-15 minutes.
Stage 9
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 recipe | 630 RDI=240 % | 4,600 RDI=430 % | 160 RDI=30 % | 1,920 RDI=100 % | 8,060 RDI: 100 % |
| Per 100 g | 80 RDI=30 % | 610 RDI=60 % | 20 RDI=3 % | 260 RDI=10 % | 1,070 RDI: 10 % |
| Per person | 160 RDI=60 % | 1,150 RDI=110 % | 40 RDI=6 % | 480 RDI=20 % | 2,010 RDI: 20 % |
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)
Liquid cream
Like these other recipes: Fish fillet with leeks and mustard cream, Potato gratin with 3 cheeses, Tandoori-flavoured chicken with leeks, Chocolate cream with a crunch, irish coffee mousse, Leek fondue, ... See them all 170
Mimolette
Like these other recipes: Bistro-style endive salad, Pea and avocado salad, Leek and Mimolette tart, Fried cheese toasties with avocado, Potato gratin with 3 cheeses, ... See them all 6
Comté cheese
Like these other recipes: Potato gratin, Comtoise endive salad, Two-cheese vegetable gratin, Green bean and potato salad with paprika, Mozzarella pasta bake, ... See them all 42
Parmesan (Parmigiano Reggiano)
Like these other recipes: Tomato foccacia, Farfalle with green asparagus, Tomato pesto, Meatballs, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 62
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017777 K 313.8 40 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010305 K 14.2 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 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 2011396 K 44.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.