Ham, Egg And Cheese Bake (With A French Twist!)

Ingredients

• 8 sliceswhite bread
• 227 g (8 oz)cooked ham
• 142 g (5 oz)sliced cheese, such as Gruyère
• 6 largeeggs
• 360 ml (1½ cups)milk
• 5 ml (1 teaspoon)mustard, Dijon or wholegrain
• ½ smallonion, finely chopped
• 2 clovesgarlic, crushed
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• 142 g (5 oz)cherry tomatoes, halved
• 75 g (¾ cup)grated cheese, such as mozzarella, Cheddar or Parmesan
• 1 handfulfresh parsley, chopped (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C, or 160°C for a fan or convection oven.

2. 2

   Build the sandwiches

   Make 4 sandwiches with the bread, ham and sliced cheese. Cut each sandwich diagonally in half to make 8 pieces.

3. 3

   Mix the custard

   In a jug, whisk the eggs with the milk, mustard, salt and pepper. Stir in the chopped onion and crushed garlic.

4. 4

   Arrange the sandwiches

   Dip each sandwich half in the egg mixture, then stand the pieces in two rows in a medium baking dish. A 23 × 23 cm, 20 × 25 cm or 18 × 28 cm dish will work; the pieces can overlap slightly, with their points facing upwards.

5. 5

   Add the toppings

   Pour the remaining egg mixture over the sandwiches, then scatter over the grated cheese and tomatoes. Leave the dish to stand for at least 10 minutes so the bread can absorb some of the mixture.

6. 6

   Bake until golden

   Bake for 40 to 50 minutes, until the top is golden and crisp. Sprinkle with parsley and serve, with a fresh salad if you like.

What is a croque monsieur bake?

A croque monsieur is a French toasted ham and cheese sandwich, traditionally served hot. This American-style bake borrows those flavours and serves them in a dish, with an egg-and-milk mixture binding the sandwiches together.

Sandwich halves standing upright let the tops become crisp while the lower parts soak up the savoury custard. Gruyère is a natural fit, but another flavourful melting cheese works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 601 calories, 40g protein, 34g carbs, 33g fat.

The bread and milk provide most of the carbohydrates, while the ham and eggs contribute protein. Cheese, eggs and milk also account for much of the fat; serve a portion with fresh salad or other vegetables for a more balanced plate.

Choosing the bread and cheese

Bread: Ordinary white sandwich bread is easy to layer and absorbs the egg mixture. Slightly stale slices are useful here, as they can soak up liquid without becoming quite as soft.

Getting the custard right

Egg mixture: Whisk the eggs, milk, mustard, salt and pepper until combined, then mix in the onion and garlic. The ham and cheese are already salty, so the measured salt is deliberately modest.

Dipping and arranging

Quick dip: Coat each sandwich half in the custard, but don’t leave it sitting in the jug. A brief dip helps the bread absorb flavour while keeping the pieces easier to handle.

Upright rows: Set the halves on their edges with the points facing up, as directed. A little overlap is fine, but avoid packing them so tightly that the custard cannot flow between them.

Allow time to soak

Rest: Give the assembled dish at least 10 minutes before baking. This pause helps the liquid spread through the bread and gives the bake a more even, cohesive texture.

Look for colour and set

Doneness: Bake for 40 to 50 minutes, watching for a golden, crisp top. If the top colours quickly, check that the centre has had enough time to set before taking the dish out.

What to serve alongside

A fresh salad makes a crisp, refreshing contrast to the rich ham, cheese and egg. Serve the bake warm, with parsley scattered over the top if you’re using it.

Recipe notes & tips

• Use a baking dish that allows the sandwich halves to stand in two rows.
• Cut the sandwiches before dipping so the pieces are easier to arrange.
• Taste the ham and cheese before adding extra salt, as both may be salty.
• Let the assembled dish rest for at least 10 minutes before baking.
• Chop the parsley while the bake cooks so it is ready to garnish.

Variations

• Try another cheese: Swap Gruyère for a tasty melting cheese such as Cheddar.
• Use leftover ham: Cut cooked holiday ham into pieces that fit the sandwiches.
• Change the mustard: Use Dijon or wholegrain mustard according to your preference.
• Choose a cheese topping: Sprinkle with mozzarella, Cheddar or Parmesan.
• Add the garnish: Finish with chopped parsley, or leave it out if you prefer.

Common mistakes to avoid

• Skipping the rest: Give the dish at least 10 minutes so the bread can absorb the custard.
• Soaking the pieces too long: Dip each sandwich half briefly so it stays manageable.
• Crowding the dish: Leave room for the custard to flow between the sandwich halves.
• Adding too much salt: Remember that the ham and cheese already bring saltiness.
• Taking it out too soon: Bake until the top is golden and crisp, allowing 40 to 50 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven until hot throughout; the topping may soften after storage.

Frequently asked questions