Croque Madame Muffins (or my version of it)
 
Prep time
Cook time
Total time
 
Serves: 9 muffins
Ingredients
For the bechamel sauce:
  • 1 tbsp butter
  • 1 tbsp all purpose flour ( I used whole wheat flour both times and did not find any issues in taste, so feel free to make the substitution)
  • ¾ cup plus 1 tbsp milk, lukewarm
  • 1 teaspoon Dijon mustard
  • ½ teaspoon nutmeg
  • 3 tbsp cup Gruyère (I used cheddar), grated
  • Salt and pepper
For the muffins
  • 9 large slices white bread, no crusts
  • 3 tablespoons butter, melted
  • 6 small eggs, slightly beaten
  • ½ cup sliced mushrooms
  • ¼ cup finely chopped tomatoes
  • ¼ cup finely chopped red onions
  • 2 tbsp finely chopped basil
  • 1 cup cheese (used a mix of cheddar and mozzarella)
  • 1 tsp mixed dried herbs
  • 1-2 tsp finely chopped green chillies
Instructions
For the sauce
  1. Melt the butter in a heavy saucepan over medium heat. Do not let it brown.
  2. Add in the flour and stir it quickly into the butter.
  3. Cook and stir the flour-butter mixture over medium heat till the flour is cooked and has turned slightly darker in color.
  4. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
  5. Gradually add the rest of the milk to the loosened flour mixture, whisking constantly.
  6. Add the mustard and nutmeg, and simmer gently for 8-10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan.
  7. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.
To assemble:
  1. Preheat the oven to 350°F.
  2. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. This step is important to prevent the bread from getting soggy from the egg mixture.
  3. Line a 9-cup muffin tin with the slices of bread. (You can see the video link in the post above)
  4. To the beaten eggs, add the basil and dried herbs and green chillies. Season with salt and pepper.
  5. Divide the vegetables between the muffin cups followed by the eggs. I put a tbsp of mushrooms and a tsp each of tomatoes and onions in each cup.
  6. Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15–20 minutes or till the cheese becomes brown. Serve immediately.
Note to self:
  1. Next time add bacon bits to the filling as well. I bet they will taste great!
Recipe by The Novice Housewife at https://novicehousewife.com/2014/05/26/croque-madame-muffins-or-my-version-of-it/