This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
76 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)
Parmesan (Parmigiano Reggiano)
Like these other recipes: Soft Croque-monsieur with 3 cheeses, Risotto with zucchinis and cherry tomatoes, Carrot-top pesto, Pesto, Roast cabbage with lemon, ... See them all 64
Butter
Like these other recipes: Super-green, super-thrifty soup, Curried prawn risotto, Spinach and Comté Loaf, Arizona cupcakes, Oat financiers for Louise, ... See them all 484
Pesto
You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Thin cherry tomato and pesto tart, Italian toast, Spaghetti with tomatoes and pesto, Fried egg in bread, ... See them all 16
Sandwich bread
You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Pain perdu, Eggs Benedict , Spinach Croque-monsieur , Croque-monsieur, ... See them all 9
Other recipes you may also like
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms. May 10th 2023135 K4.6 1 hour 1 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018349 K4 2 hours 30 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011491 K3.7 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011774 K3.5 8 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.