Rachel Khoo’s Croque madame muffins are made by pressing sliced bread into muffin tins, then buttering it. We bake the bread cups with ham, eggs, and Gruyère cheese until golden brown. The Croque Madame Breakfast Cup is a baked version of the classic breakfast sandwich, that’s baked right inside of the muffin tin!
An essentially toasted cheese and ham sandwich, a Croque monsieur is made with both cheese and ham. On a Croque madame, you place a fried egg (the egg is meant to resemble a lady’s hat). Sandwiches with toasted cheese and ham differ only in that they are topped with cheese — for a Croque monsieur, it is a creamy cheese sauce. This recipe will make a lovely breakfast or brunch dish!
It certainly makes a difference! You can also make eggs for a crowd using this method. Croque madame is my take on a classic French dish, using bread as a cup to hold delicious cheese sauce and egg. They serve it with a green salad and fries in French cafés, so it’s great as a snack or for a meal. The muffin pan makes it easy to make six Croque madames at once, which is perfect for brunch gatherings and breakfast potlucks.
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How Are Croque Monsieur and Croque Madame Different?
French bistro patrons enjoy the Croque monsieur (also called “mister crunch”), hot ham, and cheese (usually Gruyere) sandwich. Having a fried egg on top of a Croque monsieur makes it a Croque madame!
What does the name Croque Madame mean?
This female version of the Croque Monsieur is named after the egg in the middle, which can be compared to a woman’s hat. A mention of the name can be found in the early 1960s.
How does béchamel sauce work?
The bechamel sauce is a mixture of milk and butter (cooked flour and butter) cooked together. The sauce is one of the most popular in French cuisine, and it’s used in Croque Madame!
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The French also love mornay sauce, another of their most popular condiments. Morning sauce is simply béchamel combined with grated cheese.
Breakfast Croque Madame Cups
This Croque Madame Breakfast Cup will be the hit of your next brunch menu! It's a twist on the classic French Gruyere and ham breakfast sandwich.
- ½ tsp Salt
- 4 tbsp Butter
- ¼ tsp Nutmeg
- 6 Large Eggs
- 1 cup Whole milk
- 2 tsp Dijon mustard
- 6 dash High quality ham
- 2 tbsp All-purpose flour
- ½ cup Shredded Gruyere cheese
- 6 dash Thick white sandwich bread
- The oven should be preheated to 375 degrees. You will need a rolling pin to flatten each slice of bread.
- Put two tablespoons of butter into a skillet and brush it on the bread slices. Into six jumbo muffin cups, press a slice of bread gently. Leave aside.
- Melt the remaining 2 tablespoons of butter over low heat and make the bechamel sauce. Putting the flour in first, whisk it for 30 seconds. Whisk in the milk, nutmeg, and mustard slowly.
- As the mixture thickens, continue whisking for about 3 minutes. Take the mixture out and set it aside.
- Each muffin cup should be filled with ham, Gruyere cheese, and bechamel sauce. Put an egg in each muffin cup (yolk and white). Drizzle with pepper and salt, if desired.
- Cook for 18-22 minutes or until the yolk is set and the whites are set. Add diced herbs (such as fresh thyme or parsley) according to taste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gCholesterol: 217mgSodium: 851mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 19g
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