Ham, Egg And Cheese Bake (With A French Twist!)
Recreate the flavors of a French style 'croque monsieur' (that's a toasted ham and cheese sandwich to you and I) in this delicious ham, egg and cheese bake. It's just perfect for using up holiday ham and cheese and easy to prep ahead - ideal for a lazy weekend brunch for your family, or a special treat for your guests.
Servings: 4
Equipment
Ingredients
- 8 slices white bread
- 8 ounces cooked ham (rough amount - enough to make 4 sandwiches)
- 5 ounces cheese sliced (gruyère is perfect, but use any tasty cheese you like – enough for 4 sandwiches)
- 6 large eggs
- 1½ cups milk
- 1 teaspoon mustard Dijon or wholegrain both work well, but any works
- ½ small onion chopped finely
- 2 cloves garlic crushed
- ½ teaspoon salt (suggested amount since the cheese and ham are already quite salty)
- ¼ teaspoon pepper
- 5 ounces cherry tomatoes halved
- ¾ cup grated cheese e.g. mozzarella, cheddar, parmesan (for sprinkling)
- 1 handful fresh parsley chopped (optional - for the garnish)
Instructions
- Preheat the oven to 350℉/175℃ (320℉/160℃ fan/convection oven).
- Make 4 ham and cheese sandwiches with the bread, ham and cheese. Cut each in half diagonally so that you have 8 sandwich halves.8 slices white bread, 8 ounces cooked ham, 5 ounces cheese
- Whisk the eggs together with the milk, mustard and salt and pepper in a jug. Add the chopped onion and garlic.6 large eggs, 1½ cups milk, 1 teaspoon mustard, ½ small onion, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon pepper
- Dip each sandwich half in the egg and milk mixture. Then arrange in a medium-sized baking dish in two rows (9 X 9 inches, 8 X 10 inches or 7 X 11 inches will all work well). The two rows can be overlapping a little (the sandwiches should be standing up with the pointy part facing upwards).
- Pour the rest of the egg mixture over the sandwiches, then top with grated cheese and the tomatoes. Leave to stand for at least 10 minutes so that the egg mixture can soak into the bread.5 ounces cherry tomatoes, ¾ cup grated cheese
- Bake for about 40 to 50 minutes or until the top of the bake is golden and crisp. Sprinkle with the parsley and serve (with a fresh salad if you like!).1 handful fresh parsley
Notes
Baking dish size: 9 X 9 inches, 8 X 10 inches, 7 X 11 inches or equivalent will all work well. The dish should be at least 2.5 inches deep. Avoid a dish that's too much larger or smaller than these options.
Ingredients amounts: Although I have suggested amounts, exact amounts don't really matter - apart from the amount of eggs and milk. This is why the recipe is great for leftovers!
Make-ahead instructions: This can be made up a few hours ahead (or even the night before). Just assemble, then cover with foil and keep in the fridge until you're ready to bake.
Some ideas for customising:
1 Add cooked sausage and/or bacon along with the tomatoes for a more hearty bake.
2 Use salad onions/scallions instead of the regular chopped onion for a subtler flavour.
3 Spread pesto on the bread along with the ham and cheese.
4 Use prosciutto instead of regular ham.
2 Use salad onions/scallions instead of the regular chopped onion for a subtler flavour.
3 Spread pesto on the bread along with the ham and cheese.
4 Use prosciutto instead of regular ham.
Nutrition
Calories: 601kcal | Carbohydrates: 34g | Protein: 40g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 373mg | Sodium: 1824mg | Potassium: 608mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1381IU | Vitamin C: 11mg | Calcium: 678mg | Iron: 4mg
