Croque Madame Muffin
Croque monsieur is a grilled ham and cheese sandwich. This was my first exposure to French food when I visited Paris!
A croque madame is then simply a croque monsieur topped with a fried or poached egg.
Thank you Nick for recommending the Little Paris Kitchen. Rachel Khoo's recipe totally gave croque madame an interesting spin. I think the croque madame looks so much cuter in a muffin pan!
http://www.saturdaykitchenrecipesearch.co.uk/rachel-khoo-croque-madame-muffins-the-little-paris-kitchen
p/s: Did I also mention that Rachel Khoo and I share the same birthday? Haha :)
A croque madame is then simply a croque monsieur topped with a fried or poached egg.
Thank you Nick for recommending the Little Paris Kitchen. Rachel Khoo's recipe totally gave croque madame an interesting spin. I think the croque madame looks so much cuter in a muffin pan!
http://www.saturdaykitchenrecipesearch.co.uk/rachel-khoo-croque-madame-muffins-the-little-paris-kitchen
p/s: Did I also mention that Rachel Khoo and I share the same birthday? Haha :)
Ingredients (yields 3 muffins):
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 100 ml milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Dijon mustard (2x original recipe)
- 3 slices of white bread
- 3 slices of cooked ham
- 3 eggs
- Gruyere cheese
- Salt / pepper
Melt 1/2 tablespoon butter over low / medium heat.
Add in 1/2 tablespoon of butter. Keep stirring until they form a smooth paste.
You have to cook this roux longer to prevent it from tasting floury.
(Keep note not to burn this! If your roux changed color to be darker, it is highly likely you have burnt it. You might want to repeat this step)
Gradually add in milk and keep stirring / whisking.
Then, add in the nutmeg and dijon mustard.
When the sauce thickens, take it off the heat.
Season it with some salt and pepper.
Add in 1/2 tablespoon of butter. Keep stirring until they form a smooth paste.
You have to cook this roux longer to prevent it from tasting floury.
(Keep note not to burn this! If your roux changed color to be darker, it is highly likely you have burnt it. You might want to repeat this step)
Gradually add in milk and keep stirring / whisking.
Then, add in the nutmeg and dijon mustard.
When the sauce thickens, take it off the heat.
Season it with some salt and pepper.
Cut off the edges of the bread.
(You can make croutons with the edges!)
(You can make croutons with the edges!)
Flatten the bread with a rolling pin.
Brush both sides of each slices with melted butter.
Line the muffin pan with the flatten buttered bread.
Add in a slice of ham (or bacon) on top of the bread.
Crack an egg into the center of the bread.
The eggs that I buy are usually bigger.
So, I used the yolk and some egg white. I'll then save the remaining egg whites for something else.
The eggs that I buy are usually bigger.
So, I used the yolk and some egg white. I'll then save the remaining egg whites for something else.
Spoon about 2 tablespoons of bechamel sauce on top of the egg.
Grate some cheese on top of the bechamel sauce.
Bake them at 350F for about 9.5 minutes for runny eggs.
If you prefer more cooked eggs, leave it in the oven for an extra 2-3 minutes.
If you prefer more cooked eggs, leave it in the oven for an extra 2-3 minutes.
This makes a really good breakfast / brunch!