Croque Monsieur with Prosciutto and Gorgonzola

The Illustrated Quick Cook

Croque Monsieur with Prosciutto and Gorgonzola

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    8 slices sourdough white bread 7 oz (200 g) Gorgonzola cheese, thinly sliced
    about 2 tbsp unsalted butter, at room temperature 2 tbsp olive oil
    8 thin slices prosciutto 4 large eggs


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Butter each of the bread slices on one side. Place 4 of the bread slices buttered-side down on the work surface, and divide the prosciutto and cheese evenly among them, arranging neatly on top of each slice. Cover with the remaining bread slices, buttered-side up, to make a sandwich.

    • 2

      Heat a large, heavy, lightly oiled frying pan over medium heat. When hot, carefully arrange the sandwiches in the pan without crowding. Cook for about 5 minutes on each side until the bread is a golden brown and the cheese has melted. Remove from heat.

    • 3

      Wipe out the pan, and heat the olive oil until medium-hot. Break each egg into the pan separately, and fry the eggs until done to your preference. Slide a fried egg on top of each toasted sandwich, and serve immediately.


    For a lighter version, toast the sandwiches using a dry panini or sandwich press, and poach the eggs instead of frying them.

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