Croque madam muffins by Rachel Khoo

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This lovely recipe from Rachel Khoo  is the perfect treat for a lazy Sunday afternoon. Or: surprise your guests with it during an extensive brunch. Certainly doesn’t sound wrong, does it? 

For the sauce

  • 1 tablespoon butter
  • 180 ml + 1 tablespoon of milk
  • 1 tablespoon flour
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon nutmeg
  • 30 grams grated Gruyere or older Comté (cheese)
  • Salt and pepper

For the muffins:

  • 6 slices of white bread, without crust
  • 3 tablespoons butter, melted
  • 75 grams ham, in thin strips or cubes
  • 6 small eggs

Melt the butter in a pan over medium heat. Add the flour and stir well until you have a firm mixture. Remove the pan from the heat and let it rest for two minutes. Carefully add the milk, stirring continuously.

Put the pan back on the heat and now add the mustard and nutmeg, let it simmer for 10 minutes on low heat. Keep a close eye on the mixture and stir well to avoid burning.

When the sauce has reached the thickness of tomato sauce, remove the pan from the heat and add the cheese (all but a little bit). Taste and add salt and pepper to taste. Is the sauce too thick? Then add extra milk.

Preheat your oven to 175 degrees and crush your slices of bread with a rolling pin. Brush the slices with melted butter and line six muffin tins (preferably metal ones) with the bread. Make sure they stay put and divide the ham and eggs over the bottoms.

Top the eggs with two tablespoons of cheese sauce, sprinkle with a little extra cheese and black pepper. Bake in the oven for 15-20 minutes, depending on how quickly your eggs cook.

Source: Culy by
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