The Perfect Recipe for Mothers Day Brunch

Happy Monday, Cowes! With Mama’s day right around the corner, we’re covering everything you need to make her day as special as she is (hint hint: you definitely want to stay tuned for whats to come tomorrow!)

One of our favourite ways to show love is to make a meal and we know our Mothers appreciate not having to be the ones doing it all for once. This year we wanted to try our hand at making something decadent yet not too tricky so we begged our friends over at one of our favourite spots for brunch, Café Boulud, for the secret recipe to their divinely indulgent Croque Monsieur.

Creamy bechamel layered with thick cut ham, Gruyère and fresh bread all baked together into gooey deliciousness – uh huh honey! Try your hand at making these babies and impress your crowd but most importantly your dear Mum.

What you need:
For the Béchamel sauce
3 tablespoons unsalted butter 1/4 cup all-purpose flour
3 cups whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper

For the sandwiches
2 tablespoons unsalted butter, melted
8 slices high-quality Pullman loaf bread, sliced 1/3- to 1/2-inch thick
12 ounces thickly sliced Jambon de Paris (high-quality wet-cured ham)
10 ounces Gruyère cheese coarsely grated.

Bechamel sauce: 

In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and stored, refrigerated, with a layer of plastic wrap placed directly on surface of sauce; gently reheat before serving.)


Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with béchamel; all the béchamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within 1/4 inch of edges. Top all eight slices with equal amounts of cheese, spreading it evenly to within 1/4 inch of edges.

Place four bread slices with béchamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10 to 15 minutes. Serve immediately. If serving as a Madame, top with a fried egg.

Have fun creating this one in your own kitchen, Cowes! And don’t forget to show us how great your recreations came out by tagging us on Instagram! (@Cocoandcowe) or leaving us a comment right here. Enjoy! 


The Cowe




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