Almond-Crusted Croque Monsieur With English Tea Bechamel Sauce
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
57
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Tarragon (chopped fresh)2 tbsps
Oil2 tbsps
Butter3
Eggs3 tbsps
Kosher Salt2 cups
Shredded Sharp Cheddar1 cup
Yellow Onion (chopped)2 tbsps
All-Purpose Flour2 tbsps
Grated Parmesan Cheese1 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven to 400 degrees F
2
To a sauce pot add 30-ounces milk, English tea bag, and tarragon
3
Place on low heat and bring to a simmer, cook for 10 minutes
4
Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter
5
In a mixing bowl, whisk together the eggs and 1/4 cup milk
6
Add 3 tablespoons salt and 1 teaspoon black pepper
7
Place the sliced almonds in a bowl
8
Dip the bread slices into the egg batter, and then into the almonds and place in a hot pan
9
Cook about 2 minutes per side, or until nice deep brown
10
Drain on paper towel and transfer to a sheet pan
11
Add 1 slice ham and a generous helping of cheese to the bread
12
Place the sheet pan in the oven and cook until the cheese melts and starts to brown
13
While the monsieurs are baking, place a saucepot onto the stove and turn to medium-high heat
14
Melt 3 tablespoons butter and saute the onions until light brown
15
Add the flour and mix until blended
16
Strain the tea milk into the pot and whisk vigorously
17
When the sauce is thick add the Parmesan cheese and parsley
18
Turn off the heat
19
Remove the monsieurs from the oven and slather with the bechamel sauce
20
Plate and serve