[rachel Khoo] Croque Madame Muffins (croque Madame Muffins)
1.
First make the white sauce. Melt a tablespoon of butter in a thick-bottomed pan, add a tablespoon of flour, and stir well with egg.
2.
Pour the milk in portions, stir while pouring, mix well, add nutmeg and Dijon mustard according to your preference.
3.
Cut off the four sides of the bread and roll it to half thickness with a rolling pin.
4.
Brush the front and back with melted butter, fold it into the muffin mold.
5.
Add the ham according to your preference, then beat in the eggs. If the egg is too large, part of the egg white can be discarded. It should not be filled too much, otherwise there will be no place to put the white sauce.
6.
Put a tablespoon of white sauce in each muffin until all is used up.
7.
Add some grated cheese as you like.
8.
Brush a little bit of butter on the edge of the bread, it will be more crispy.
9.
Put it in the preheated oven and bake at 180°C for about 15 minutes (if you don't like soft-boiled eggs, add 5 minutes more).
10.
Enjoy it~~
Tips:
It is best to use native eggs, which have a high proportion of yolks, which will be rich and not too moist when baked.
It's best to eat it while it's hot, and the overflowing egg yolk after cutting it shouldn't be great with the cheese!
If the half-boiled egg has a mustard, you can bake it for an additional 5 minutes to fully cooked.