Croque Monsieur Benedict

Name: Croque Monsieur Benedict
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 sandwiches, 4 serving(s)
Ingredients: 4 -8 tablespoons margarine (Becel Olive Oil type); 3 tablespoons all-purpose flour; 2 cups plain soymilk (Silk coffee milk is best); 1 -2 teaspoon kosher salt; 1 -2 teaspoon fresh ground black pepper; 1/2 teaspoon nutmeg; 3 tablespoons lemon juice; 1 egg yolk; 1 -2 tablespoon Dijon mustard; 1/2 cup cheese, grated (like Parmesan, Asiago, Romano, Gruyere, Swiss or combo); 6 large eggs, with unused; 1 egg white, from sauce above; 1 pinch kosher salt (as desired); 1 pinch fresh ground black pepper; 1 baguette, cut into 8 pieces (or 8 slices of any type of toasted bread); 8 slices prosciutto, sliced but not paper thin; 2 tablespoons fresh basil leaves, chopped

Submitted by Chef Canada Umami

"This is an EASY variant of Eggs Benedict or Croque Monsieur - depending on your perspective! We love Eggs Benny, and Croque Monsieur but we wanted something quicker and easier but equally tasty for a nice lunch at home, so we came up with this recipe :)"

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photo by Chef Canada Umami

Ready In:: 15mins
Ingredients:: 17
Yields:: 8 sandwiches
Serves:: 4

ingredients

4 -8 tablespoons margarine (Becel Olive Oil type)
3 tablespoons all-purpose flour
2 cups plain soymilk (Silk coffee milk is best)
1 -2 teaspoon kosher salt
1 -2 teaspoon fresh ground black pepper
¹⁄₂ teaspoon nutmeg
3 tablespoons lemon juice
1 egg yolk
1 -2 tablespoon Dijon mustard
¹⁄₂ cup cheese, grated (like Parmesan, Asiago, Romano, Gruyere, Swiss or combo)
6 large eggs, with unused
1 egg white, from sauce above
1 pinch kosher salt (as desired)
1 pinch fresh ground black pepper
1 baguette, cut into 8 pieces (or 8 slices of any type of toasted bread)
8 slices prosciutto, sliced but not paper thin
2 tablespoons fresh basil leaves, chopped

directions

Sauce: Melt 2-3 tablespoons of margarine over medium heat.
Add flour & cook for 1 minute while constantly stirring with a whisk (or chopsticks:).
Remove from heat.
Add soy milk & whisk until smooth.
Beat in egg yolk & return to heat to cook for another minute.
Stir in cheese, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg and 1/2 tablespoon Dijon until cheese melts.
Set heat to the lowest setting & cover while you do the next steps.
Eggs: Melt a knob of margarine in a medium non-stick skillet over medium to medium-low heat.
When the margarine's foam begins to subside, add the eggs (do not whisk)
Let eggs set a little, then *fold* (do not stir)the eggs.
season with salt & pepper to taste.
fold eggs again one or two more times, and when they look *almost* done for you, remove from heat & cover while you prepare the next step (they will continue cooking in the hot pan & be just right by the time you are ready to use them)
Sandwich: Split open each bread piece
Toast the bread on a grill pan until golden or broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since it can easily burn
lightly brush desired amounts of margarine & mustard on the cut sides of the toasted bread
Arrange a slice of prosciutto (and extra cheese if you like) with some scrambled egg on each piece of toasted bread
Cover with sauce.
Serve hot garnished with chopped basil.

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RECIPE SUBMITTED BY

Chef Canada Umami

8 Recipes

Here in Canada we are motivated more than ever to learn to make our favourite dishes ourselves, as we are far away from family and friends. We have a passion for peasant food, wine and beer - but it is the food of families not gourmet chefs, and we can only truly enjoy it when we share it with others!

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