Muffin Tin Breakfast Croque Madame Toastie Cups
User Reviews
5
Muffin Tin Breakfast Croque Madame Toastie Cups
Description
This recipe begins by flattening fresh white bread slices and molding them into muffin tins to form cups that are lightly baked to dry out but not brown. These cups produce a crispy, robust shell to hold the fillings without becoming soggy. The bechamel cheese sauce is prepared by cooking butter and flour into a roux, gradually adding milk until thickened, then stirring in mustard, nutmeg, salt, pepper, and grated Gruyere cheese. The sauce thickens further as it cools.
After assembling by layering ham and pouring sauce into the bread cups, eggs are added. The cups bake until the eggs are just set but still slightly jiggly, allowing residual heat to finish cooking and avoid dryness. The combination results in creamy, savory pockets with the familiar bechamel richness of a classic croque madame, paired with the saltiness of ham and the delicate texture of eggs.
The dish suits a brunch setting or a weekend breakfast where the indulgence of cheese sauce and ham is welcome. Fresh bread is critical to allow rolling and forming, and using larger slices in a Texas muffin tin prevents overflow and sogginess. The bread cups also gain a slight crunch from partial baking before filling.
Since the sauce is rich, one cup per person provides a satisfying portion. These cups store well and retain texture best when made fresh. Baking the bread early to remove moisture helps resist sogginess from the egg and sauce filling.
Ingredients
Bechamel Cheese Sauce
- 1 1/2 tbsp butter unsalted
- 1 1/2 tbsp flour
- 1 1/4 cups milk (full fat works best, though low fat does work)
- 1/3 cup gruyere cheese or tasty or cheddar), plus extra for sprinkling, grated
- 2 tsp Dijon mustard
- 1/4 tsp nutmeg freshly ground
- 1/4 tsp salt
- black pepper
Toast Cups
- 6 white bread Notes 1 and 2, large slices, fresh
- 2 tbsp butter salted or unsalted, melted
- 6 egg
- 100 g / 3 oz ham leg
Garnish
- parsley finely chopped, fresh
- nutmeg freshly ground
Instructions
- Turn the oven on to 180C/350F.
- Cut the crusts off the bread, then roll out with a rolling pin until flattened.
- Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.
Bechamel Cheese Sauce
- Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.
- Add half the milk and whisk until the sauce thickens - around 1 minute.
- Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.
- Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.
Assemble Toast Cups
- Brush the melted butter around the edges of the toast cups (to help them brown nicely).
- Divide the ham between the toast cups, then carefully crack an egg into each.
- Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.
- Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)
- Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.
- Serve immediately.
Notes
- Use large fresh bread slices and Texas muffin tins to prevent overflow during baking.
- Partially bake bread cups before filling to crisp them and reduce sogginess.
- Remove toast cups from oven when eggs are slightly underdone; residual heat will finish cooking.
- One cup per serving is generally sufficient due to the rich bechamel sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 156g | |
| Calories | 266cal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 15.3g | 24% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 192mg | 64% |
| Sodium | 594mg | 25% |
| Potassium | 98mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 4.9g | 10% |
| Vitamin A | 500IU | 10% |
| Calcium | 250mg | 25% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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