Double Bacon and Leek Croque Monsieur
with crispy homemade fries0.0(0)
Calories
:Â
1226 kcalProtein
:Â
48.1g proteinDifficulty
:Â
EasyFamily Friendly
Allergens:
- Celery
- Milk
- Barley
- Wheat
- Sulphites
- Egg
- Milk
- Oats
- Rye
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Leek
1 sachet(s)
Hello Muscat
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk)
4 slice(s)
Country Style Sliced Bread
(Contains: Egg, Milk, Oats, Rye, Soya, May contain traces of allergens, Barley, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
260 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
2 tbsp
Flour
2 tbsp
Butter
300 milliliter(s)
Milk
Nutrition Values
Energy (kJ)5130 kJ
Energy (kcal)1226 kcal
Fat55.4 g
of which saturates26.3 g
Carbohydrate135.6 g
of which sugars17.3 g
Dietary Fiber38.5 g
Protein48.1 g
Salt7.2 g
Trans Fat0.1 g
Potassium1259.7 mg
Calcium62.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Fry the leek and muscat until softened, 4-6 mins, stirring occasionally. Season with salt and pepper.
3
- Add 2 tbsp of butter (per 2P) to the pan.
- Add 2 tbsp flour (per 2P), then cook for 2-3 min, stirring.
- Reduce the heat and add 100ml milk (per 2P). Stir constantly with a whisk.
- When the milk is completely absorbed, repeat with another 200ml milk (per 2P).
- Increase the heat and cook gently for 3-4 min until the sauce thickens. Add three-quarters of the cheese and mix well.
4
- Place half the bread slices on a lined baking tray then arrange the bacon slices on top.
- Spread some of the leek sauce over the bacon.
- Sandwich closed by placing the remaining bread slices on top. Top with the remaining leek sauce and scatter over the cheese.
- Bake until the cheese has melted, 8-12 mins.
5
- In a salad bowl, mix the salad leaves with the balsamic vinegar and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Cut the croques diagonally.
- Divide between plates alongside the chips and salad.
