After letting my favorite knife store sharpen my knives there’s just one problem. Just across the street there is a bookstore with a wide variety of cookbooks and somehow I always get dragged into that store, no idea why.. Last time I saw a book by Rachel Khoo, Chez Rachel or in English “The Little Paris Kitchen”. I saw some of her episodes on YouTube recently and with my interest lately for the French cuisine I knew I had to get this book.
I was home on a Saturday and needed to lunch, why not try out this cookbook? And there I saw the recipe for Croque Madame Muffins. Went to the store for some white bread, ham and Gruyere and off we go.
- White Bread
- 1 tbsp of Flour
- 1 tsp Mustard
- Some ground pepper and nutmeg
- Cheese (I used Gruyere, you could also use Comté or any other cheese you like)
- Muffin tray
- Make your white bread nice and square and trim of the crust, use a brush to cover the bread with molten butter on both sides.
- Make your Bechamel sause. 1 tbsp of butter, 1 tbsp of flour, 200 ml of milk. Make a roux, slowly ad the milk, add some nutmeg, pepper and 1 tsp of mustard. There you have your Bechamel sause.
- Put your bread, covered with butter on both sides in the muffin tray. Add some ham or in case you are a vegetarian just skip the ham. Then you put in 1 egg, in my case I removed some of the egg white from the egg. The muffin would’ve gotten too full. On top of the egg put 1 tbsp of the Bechamel sause. On top of that put some of the cheese.
- Pre-heat your oven on 180 degrees Celcius. Rachel recommends to put them in for 15 to 20 minutes. I like my eggs runny, after 17 minutes the egg was all hard. I believe in my case, with my oven, 10-12 minutes was enough. Just try out what you like best, every oven works different.
- And there you have your Croque Madame Muffins.
How was it?
Well, it’s like a croque madame, in muffin shape, crispy, tasty, just how I like it. A creative way to cook a French classic. This is one to recommend.