With me working 7 days a week, I have had little to no time to cook anything and I was super excited to get back in the kitchen! I’m not sure why, but I have been craving to cook these little muffins for a while. Inspired by Rachel Khoo’s Little Paris Kitchen this recipe was pretty easy to follow and execute. Although I didn’t have all the ingredients I substituted them for what I could find in my fridge, and it worked out pretty well!
Mini Croque Madame Muffins
Here is a snapshot of what ingredients I used for this recipe.
- 1 tbsp of butter
- 1 tbsp of flour
- 200 ml milk
- a dash of nutmeg
- 1/2 a tsp of mustard
- 6 slices of bread (I only had brown)
- 2 rashers of bacon
- 6 eggs
- Mature cheddar cheese
- First lets begin with the béchamel sauce. In a saucepan, melt 1tbsp of butter. Add in the flour and mix.
- Add the milk slowly while still whisking (this avoids getting lumps).
- Add a dash of nutmeg and whisk. Keep whisking and add in the mustard and season to taste with salt and pepper.
- Remember to keep mixing the sauce to prevent it burning and becoming lumpy. If it becomes too thick, add more milk. If it happens to be to runny, then keep whisking over a low heat until it thickens.
- Preheat the oven to 180 degrees Celsius
- Now onto the bread cups. Cut off the crusts on all 6 slices of bread.
- Using a rolling pin flatten the slices of bread to half it’s original thickness and coat each side of the bread with some melted butter.
- Next, carefully fold the flattened bread into the muffin case, be aware that they can tear easily.
- Taking your two rashers of bacon, cut it into small pieces and fry them until golden. Remove and place on some kitchen paper to absorb excess oil.
- Here comes the fun part, constructing the Croque Madame Muffin cups.
- To each of the cups, add a few pieces of bacon. To some, I added a leaf or two of rocket- but that is optional!
- Break a raw egg on top of the bacon– remember you may have to drain off some of the egg white before cracking it into the bread cups.
- Once the eggs have been poured in, spoon in some béchamel sauce over the egg.
- Grate over some of the cheese and brush the exposed bread with more melted butter. This will help crisp up the edges!
- Place in the oven for 15 minutes and bake. When you take the tray, the egg yolk will still be runny! If you prefer the yolk to be firmer, allow an extra 5-10 minutes in the oven.