- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 cups (500ml) milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 teaspoon nutmeg
- 3 tablespoons Dijon mustard
- 5 cups (1250 ml) French bread (white) cut into small half-inch pieces. (about half a loaf)
- 3/4 cup (190 ml) grated cheddar cheese
- 1/2 cup (125 mL) black forest ham cut into small pieces
- 4 to 6 eggs
- Preheat the oven to 350°F (180°C).
- In a medium sized pot, melt the butter over medium heat and add the flour. To mix together. Cook for 1 minute.
- Slowly add the milk and simmer until thickened, about 5 minutes. Whisk regularly to prevent sticking.
- Add 1/2 cup cheese and stir until melted.
- Add salt, pepper, nutmeg and mustard. Stir and lower over low heat.
- In the bottom of a Pyrex dish, place half of the pieces of bread and spread them evenly.
- Add half of the ham pieces and half of the remaining cheese. Drain half of the sauce.
- Now add the rest of the bread over the sauce. Add the remaining ham and sauce. Use a spatula to spread the sauce evenly.
- Sprinkle the pan with the remaining cheese.
- Use your fingers to create (4 to 6) small canyons which will be used to put the eggs without spreading all over the pan.
- Crack the eggs into the holes made for this purpose.
- Cover with aluminum foil and bake for 20 minutes.
- Serve hot!
If you don’t like eggs, you can let it be and just call it a Croque-Monsieur!