(Written on 3rd August 2013)
L and I got a loaf of white bread free from our last grocery shopping trip. I am never a fan of white bread so L alone had been eating that plain white bread without any exciting ideas. On Friday night, I spotted that white bread standing lonely on my dinning table and out of thrill, I recalled the short clip of Little Paris Kitchen on TV long ago. It’s a very interesting twist of a French toasted sandwich, Croque Monsieur.
I think I just got too excited to try out the muffins and I want to serve them as breakfast, not brunch. So that was a very rare Saturday morning which I woke up earlier than L. I basically rely on L to wake me up every single morning and for quite a few times I’d promised to wake up early to get his breakfast ready after his jog in the weekend. But it never happens. L often had his breakfast (usually just a cup of coffee and an egg), read the news or even watched an hour of TV shows before he could successfully get me up from bed. And that’s why we’re having brunch so frequently in our weekend.
At 9am when L was leaving to jog, I have my Bechamel sauce cooking halfway in the saucepan (Thank god he overslept!). He came home with a carton of fruit juice after the run and handed it to me, “Trust me, you don’t have to shake it before you drink.”
I rolled my eyes as usual.
L had two muffins, he likes them especially the crunchy bread cup but I know he would prefer a runny yolk inside his muffin. We stood by the kitchen counter facing the morning sunlight, with the little muffins in our mouth.
I smiled, because it is a perfect match of that cold sourish fruit juice with the warm savoury cheesy muffins.
Croque Madame Muffins
Slightly crunchy on the outside at the top and soft in the middle.
- 1/2 tablespoon butter
- 1/2 tablespoon all purpose flour
- 1/2 cup low fat milk (warm)
- 1/2 teaspoon Dijon mustard
- Parmeson cheese (grated)
- Salt and pepper
- 4 slices white bread
- 3 tablespoons butter (melted)
- 35g ham (cut into thin cubes)
- 4 Small eggs
|To make the sauce, melt the butter in a saucepan over a medium heat. Add the flour and stir hard to get a smooth paste. Gradually add the milk, stir constantly. Add the mustard, and simmer gently for 10 minutes or until the the sauce thicken. Season with salt and pepper. |
Stir frequently to prevent the sauce burning at the bottom of the pan. Once the sauce reaches the right consistency as a thick sauce, put it aside.
|Preheat the oven to 175°C. Trim off the crusts of the bread and use a rolling pin to flatten them. Brush the bread both sides with melted butter. |
|Place the flat bread slice in muffin case, pressing them at the bottom gently and align it well resembling a bread cup. Add the ham into the bread cup. |
Before putting the egg into the bread cup, pour away some egg white in a bowl. Top up the egg white from the bowl if necessary, make sure the egg does not overflow out of the cup. Put 1-2 tablespoons of sauce on top of each egg.
|Sprinkle generously on top with grated cheese. Bake for 15 minutes. If you'd like to get a runny yolk, reduce the baking time. Serve immediately. |
The original recipe uses Gruyere cheese but mine has expired. So Parmesan cheese was used instead. Gruyere cheese gives a more savory taste, but Parmesan in the end turned out quite well to me as I prefer a lighter flavored cheese.
I got my egg yolk not runny but not fully cooked with 15 minutes of baking time.
Replace the ham with baby spinach to get vegeterian muffins!