Snail-shaped Croque Monsieur

Ingredients

• 12 half‑slices White bread (sliced) (White bread without crust, ideal for flattening)
• 5 units Eggs (2 eggs for the dip, 3 eggs for binding)
• 6 slices Sliced cheese (Emmental or Gruyère) (Melting, thinly sliced)
• 6 slices Cooked ham (Thin slices, without excess fat)
• 100 g Grated cheese (Gruyère) (For gratinating the top)
• 200 ml Liquid cream (Minimum 15% fat)
• 1 pinch Salt (Adjust to taste)
• 1 pinch Black pepper (Freshly ground preferably)

Instructions

1. Flatten the bread

   Cut each slice of white bread in half, then flatten each half‑slice with a rolling pin to lengthen and thin them.

   Time: PT5M

2. Dip in egg

   Beat 2 eggs in a bowl. Dip each half‑slice on both sides in the beaten egg, making sure not to saturate them.

   Time: PT5M

3. Assemble the fillings

   On each piece of bread, place a slice of cheese followed by a slice of ham.

   Time: PT5M

4. Cut the assembled pieces in half

   Cut each assembled piece in half lengthwise to obtain more manageable “sticks”.

   Time: PT5M

5. Form the spirals

   Roll each stick onto itself to form a small spiral resembling a snail shape.

   Time: PT5M

6. Arrange in the pan

   Place the spirals side by side in the 20 cm round pan, overlapping slightly to fill the pan.

   Time: PT3M

7. Prepare the egg mixture

   In another bowl, whisk the remaining 3 eggs with the cream, salt, and pepper until a homogeneous mixture is obtained.

   Time: PT3M

8. Pour and sprinkle

   Pour the egg mixture over the bread in the pan, then sprinkle the top with grated cheese.

   Time: PT2M

9. Bake

   Place the pan in a preheated oven at 180°C and bake for 40 minutes until the top is nicely golden and the centre is set.

   Time: PT40M

   Temperature: 180°C

10. Unmold and serve

    Remove the pan from the oven, let rest for 2 minutes, then unmold by turning the croque onto a plate. Serve hot, accompanied by a green salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of White bread (sliced): country bread, whole wheat bread
• Instead of Eggs: organic chicken eggs, duck eggs
• Instead of Sliced cheese (Emmental or Gruyère): Comté, mild cheddar
• Instead of Cooked ham: smoked turkey, Parma ham
• Instead of Grated cheese (Gruyère): grated Emmental, grated Comté
• Instead of Liquid cream: whole milk, thick crème fraîche

Equipment Needed

• Rolling pin
• Kitchen knife
• Cutting board
• Mixing bowl
• Whisk
• 20 cm round baking pan
• Oven
• Spatula or wooden spoon
• Measuring cup (glass) (optional)

Critical Steps — Do Not Skip

• Form the spirals without tearing them
• Bake for 40 minutes at 180°C
• Unmold by flipping the croque onto a hot plate

Chef Tips from the Video

• Replace the white bread with brioche for an even softer texture.
• Add a pinch of grated nutmeg to the egg mixture to enhance the flavor.

Troubleshooting

Storage

Refrigerator: Store the leftovers, covered, in the refrigerator for up to 2 days.

Freezer: Sealed airtight, it keeps for up to 1 month. Defrost in the refrigerator before reheating.

Room temperature: Consume immediately; the croque cools quickly and loses its softness.

Make-Ahead Tips

• You can assemble the spirals and place them in the pan the day before; keep refrigerated and add the egg mixture just before baking.
• The croque reheats very well in the oven at 160°C for 15 minutes.