Croque Madam muffins
6 pieces of bread with crusts cut off
Slices of ham
6 small eggs – 1 egg per muffin (you’ll only need the egg yolk)
Grated cheese – I used mature cheddar but you could use gruyere
Small amount of butter
For the beccemel sauce
1 tbsp butter
1 tbsp flour
1 tsp dijon mustard
Salt and pepper
- First make the Bechemal sauce – Heat the butter in a saucepan. Once melted, add the flour to make a roux and then add the milk, slowly. Once it’s started to bubble slightly add the dijon mustard and season with the salt and pepper. Keep it simmering for a few minutes so it starts to thicken.
- Cover both slides of the bread with butter (melted) and push into 6 muffin tins (or raminkins). Add a slice of ham, then the egg yolk, followed by the bechemal sauce and top with some grated cheese. If you want, you can brush the corners of the bread with more butter to make it nice and crunchy and brown in colour.
- Put in the oven for 10-12 minutes. I put my muffins in for 15 minutes and the yolk was hard boiled so I would recommend cooking for less time as I think a runny yolk makes this dish.
I saw this dish being made on The Little Paris Kitchen with Rachel Khoo and would definitely recommend it. I’ve made these a few times now and everyone always love them and it’s so easy and quick to make.