Baked Croque Monsieur

Serves 4


  • 8 slices toast bread
  • 1 tablespoon Dijon mustard
  • 4 thick slices of Champagne ham
  • 100g tasty cheddar cheese, sliced
  • 25g butter
  • 6 Henergy cage-free eggs
  • 1/3 cup milk
  • salt and freshly ground black pepper
  • 1/4 cup chopped parsley


  1. Spread 4 of the bread slices with Dijon mustard, top with ham and then sliced cheese. Cover with remaining bread slices to form 4 sandwiches.
  2. Using the butter, grease the base and sides of a 35 x 26cm rectangular baking dish.
  3. Cut each sandwich in half diagonally and arrange the slices in a single layer over the base of the dish.
  4. In a mixing bowl whisk the eggs and milk together, season with salt and pepper.
  5. Pour the egg mixture evenly over the bread.
  6. Set the dish aside while the oven heats to 180°C. Bake for 20-25 minutes until golden and firm.
  7. Sprinkle with parsley and serve.