Croque Madame Muffins
User Reviews
4.8
12 reviews
Excellent
Croque Madame Muffins
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To make these easy croque madame muffins from Rachel Khoo, sliced bread is buttered then pressed into muffin tins. Each bread cup is filled with ham, eggs, and Gruyère cheese then baked until golden.
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Ingredients
For the cheese sauce
- 1 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
- 3/4 cup plus 1 tablespoon milk preferably whole, plus more as needed, lukewarm
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon nutmeg freshly grated
- 1/4 cup gruyere cheese or a strong hard cheese like Parmesan or mature Cheddar), plus more for sprinkling, or mature Comté cheese
- salt freshly ground, to taste
- black pepper freshly ground, to taste
For the muffins
- 6 lices white bread crusts removed
- 3 tablespoons butter melted, plus more for the tin, unsalted
- 2 1/2 ounces ham cut into cubes or thin strips
- 6 small egg
Instructions
Make the cheese sauce
- Toss the butter in a saucepan over medium heat and wait for it to melt. Add the flour and stir vigorously until a smooth paste forms. Remove the pan from the heat and let it cool for 2 minutes.
- Then slowly and gradually add the milk to the paste, whisking constantly until the sauce is smooth. Place the pan back over medium heat, add the mustard and nutmeg, and simmer gently, whisking frequently to prevent the sauce from burning, until it thickens and has the consistency of a thick tomato sauce, about 10 minutes. Remove the pan from the heat.
- Add the cheese to the sauce and whisk until it melts. Season with salt and pepper to taste. If the sauce seems too thick, add a little more milk; if the sauce seems lumpy, strain it through a sieve. Let it rest at room temperature.
Assemble the croque madame muffins
- Preheat the oven to 350°F (180°C). Butter a 6-cup jumbo muffin tin or 6 ramekins.
- Flatten the bread slices with a rolling pin and then brush each slice on both sides with the melted butter. Gently press a slice of bread in each cup of the muffin tin and tamp it down with the bottom of a narrow glass, a skinny jar, a vitamin bottle, or whatever you can find that fits.
- Divide the ham among the muffin cups. Crack the eggs into a small dish, 1 at a time, allowing the white to go into the dish and cupping the yolk in the shell. Gently place a yolk in each bread-lined muffin cup. Gently whisk the egg whites and pour a little into each muffin cup, not quite filling them completely. (You may have some egg whites leftover and that's okay.) Spoon about 2 tablespoons cheese sauce on top of each egg, then sprinkle with the reserved grated cheese and pepper.
- Bake for 15 to 20 minutes, depending on how runny you like your egg yolks. Serve immediately.
Notes
- Béchamel traditionally has a little sprinkle of nutmeg in it--that's just the french way, mon chou. You shouldn't be able to pick out the flavor, necessarily, but you should pick up on warmth and added complexity in the sauce. Béchamel (without the added cheese) isn't super flavorful and the nutmeg just adds a little je ne sais quoi.
- You can reduce the amount of nutmeg, however, we'd not recommend leaving it out entirely. You can replace it with mace, if you're out.
Nutrition Information
Show Details
Serving
1muffin
Calories
263kcal
(13%)
Carbohydrates
15g
(5%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
178mg
(59%)
Sodium
354mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 263kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 354mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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