Croque Madame Muffins

Croque Madame Muffins

(recipe from Kimberlycun.com)

According to this link, Croque Madame is a Croque Monsieur (toasted ham and cheese sandwich) with the addition of a fried egg. For a more decadent and gorgeous presentation, Rachel Khoo's Croque Madame is done in muffin tin/pan.

Ingredients (3 servings):

For bechamel sauce:

1 tablespoon butter
1 tablespoon all-purpose flour

100ml milk
1 tablespoon Dijon mustard (I use Heinz's yellow mustard)
Salt to taste

For muffins:

3 eggs
3 slices white bread (I use Gardenia's bran and wheatgerm bread)
3 slices ham/bacon (I use chicken roll)
Some grated Gruyere cheese (I use grated Cheddar cheese)
Some butter

Mixed herbs and pepper to taste

Note: If you want to increase serving sizes, you can modify the amount of the ingredients.

How to make bechamel sauce:

1. Melt butter in a saucepan.

2. Add one tablespoon of flour and stir with a wooden spatula.

3. When all are combined, slowly pour milk in while whisking.

4. Add mustard after the mixture is smooth sauce.

5. Season with a pinch of salt.

6. Whisk till combined, switch off heat, and let it cool. Set aside.

Note: If you use Dijon mustard, your bechamel sauce will be creamy white. My bechamel sauce becomes yellow because I use Heinz's yellow mustard (yellow).

How to prepare the muffins:

1. Cut off all the crusts and flatten the bread slices with a rolling pin (I use a mug to do so because I don't have a rolling pin).

2. Grease muffin pan with butter. Stuff the flattened bread slices in the muffin pan to form cups.

3. Then, put a slice of chicken roll into each bread cup.

4. Crack an egg into each cup.

5. Spoon a heaped tablespoon of bechamel sauce into each cup.

6. Sprinkle grated cheese and a dash of mixed herbs and pepper on top of each cup.

7. Stick the muffin pan into a preheated oven at 180°C for 20 minutes.

Kimberly's tip: 13 minutes for runny yolks, 15 minutes for soft yolks, 20 minutes for firm yolks.

Enjoy!