Croque Madame Muffins

Ingredients:

• Butter
• Flour
• 200 milliliters milk
• Nutmeg
• Dijon mustard
• 6 slices white bread
• 6 slices cooked ham
• 6 eggs
• Gruyere cheese (or mature cheddar or mature Comte)

Directions:

1. MAKE A BECHAMEL SAUCE

2. Put a Tbsp butter in a pot and melt add a Tbsp flour and whisk add 200ml milk slowly while still whisking (this avoids getting lumps) when the sauce is nice and creamy add a little grated nutmeg mix in half tsp Dijon mustard add salt and pepper to season MAKE BREAD CUPS

3. melt a little butter for coating both sides of the bread cut crusts off the bread roll the bread with a rolling pin to about half its original thickness coat bread in melted butter – both sides (this stops it getting soggy) place the slices into a bun tray to create 6 cup shapes CONSTRUCT

4. add a slice of ham into the bottom of each bread cup break a raw egg on top of the ham – remember to drain off most of the egg white before adding spoon in the Bechamel sauce over the egg grate over some Gruyere cheese (could use a mature Comte or mature cheddar) coat the edges of the bread cups with some of the melted butter (to give it a crisp) COOK

5. Place in oven at 180 degC for 15 mins for runny egg or 20mins for firmer egg

(Serves 6)

From Rachel Khoo Little Paris Kitchen.