French · Lunch
French Ham Cheese and Egg Sandwich (High-Protein)
A French-style croque-monsieur built on sourdough with cooked ham, Emmental and Gruyère cheeses, and eggs—one fried whole, one folded into scrambled curds—bound with Dijon-butter spread and griddled until the cheese melts and the crust crisps.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
763Calories
54.4gProtein
47.8gFat
33.6gCarbs
3.9gSugar
5.1gFiber
1959mgSodium
631mgChol
21.2gSat Fat
629mgPotassium
679mgCalcium
4.7mgIron
3.6mcgVitamin B12
1.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk one egg with whole milk, black pepper, and salt until fully combined. Spread softened butter and Dijon mustard on sourdough slices, then layer ham and half the grated Emmental and Gruyère between them.
2
Heat
Griddle the sandwich in a nonstick skillet over medium heat for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese inside melts completely.
3
Heat
In a separate nonstick pan, heat olive oil over medium-low heat, pour in the whisked egg mixture, and stir slowly for about 2 minutes until soft curds form but still glossy.
4
Heat
Crack the second egg into the same pan and fry over medium-low heat for 2–3 minutes until the white is set and the yolk center jiggles slightly.
5
Plate
Open the toasted sandwich, tuck scrambled egg inside, top with remaining grated cheese and the fried egg, close it, and serve immediately while the cheese is stretchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cooked ham
- 44 large eggs
- 3 oz86g Emmental cheese
- 2 oz56g Gruyere cheese
- 4 slices140g sourdough bread
- 2 tsp2 tsp Dijon mustard
- 2 tsp10g butter, softened
- 2 tsp2 tsp olive oil
- 2 tbsp30ml whole milk
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
