Ingredients
For bechamel sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 100ml milk
- 1 tablespoon Dijon mustard (I use Heinz’s yellow mustard)
- Salt to taste
For muffins:
- 3 eggs
- 3 slices white bread (I use Gardenia’s bran and wheatgerm bread)
- 3 slices ham/bacon (I use chicken roll)
- Some grated Gruyere cheese (I use grated Cheddar cheese)
- Some butter
- Mixed herbs and pepper to taste
- Note: If you want to increase serving sizes, you can modify the amount of the ingredients.
Steps
- How to make bechamel sauce:
- Melt butter in a saucepan.
- Add one tablespoon of flour and stir with a wooden spatula.
- When all are combined, slowly pour milk in while whisking.
- Add mustard after the mixture is smooth sauce.
- Season with a pinch of salt.
- Whisk till combined, switch off heat, and let it cool. Set aside.
- Note: If you use Dijon mustard, your bechamel sauce will be creamy white. My bechamel sauce becomes yellow because I use Heinz’s yellow mustard (yellow).
- How to prepare the muffins:
- Cut off all the crusts and flatten the bread slices with a rolling pin (I use a mug to do so because I don’t have a rolling pin).
- Grease muffin pan with butter. Stuff the flattened bread slices in the muffin pan to form cups.
- Then, put a slice of chicken roll into each bread cup.
- Crack an egg into each cup.
- Spoon a heaped tablespoon of bechamel sauce into each cup.
- Sprinkle grated cheese and a dash of mixed herbs and pepper on top of each cup.
- Stick the muffin pan into a preheated oven at 180°C for 20 minutes.
- Note: 13 minutes for runny yolks, 15 minutes for soft yolks, 20 minutes for firm yolks.
Extra notes
3 servings.
Croque Madame Muffins
This post first appears on joycescapade.com.
