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Mini Baked Croque Monsieur

Mini Baked Croque Monsieur

20 - 30 minutes, Main Course, Starter, Summer -


  • 1/2 tbsp butter
  • 70ml milk
  • 1 tbsp of Maille Morel Mushroom and Chablis White Wine mustard, divided
  • 1 whole egg
  • 5 slices baguette
  • 1 slice of ham, cut or torn into small pieces
  • 45g cup grated Gruyère cheese
  • Chopped chives for garnish
  • Salt and pepper to taste


  1. Preheat the oven to 180°C.

  2. Butter the inside of a Le Creuset stoneware mini cocotte.

  3. Whisk together milk,1/2 tbsp of Maille Morel and Chablis White Wine mustard, egg, salt and pepper.

  4. Tear baguette slices half and spread each piece with the remaining 1/2 tbsp of mustard. Layer a few pieces of baguette and ham in the mini cocotte and sprinkle with Gruyère cheese. Repeat layers with remaining bread, ham and cheese, reserving some grated cheese for later.

  5. Pour egg and milk mixture over the bread into the cocotte, and gently press down on bread to submerge. 

  6. Cover and chill for at least an hour.

  7. Remove cover from mini cocotte and bake for 15 minutes. Sprinkle remaining reserved cheese on top and bake for another 10-15 minutes until pudding is set and cheese is melted and golden brown.

  8. Garnish  with chopped chives and serve.