Sunday, June 10, 2012

Sunday Breakfast Idea - Croque Madame Muffins from Rachel Khoo's The Little Paris Kitchen

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I love Sundays. 


Things really start to wind down with Sunday. That works for me since the busy Monday is just round the corner.


For me, the best thing I love about this day is it is time to explore the kitchen and whip up something indulgent, like these Croque Madame Muffins.


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I'm currently reading my latest cookbook acquisition, Rachel Khoo's The Little Paris Kitchen and she inspired me to get cracking on this cute recipe.


Even though most of Rachel's recipes are French in the book, there is a local connection as her dad is Malaysian. The book is pretty good with simple recipes and eye catching pictures. 


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These "muffins" definitely are cute and even though the bechamel sauce takes a bit more time to make, it was rather easy to whip it up. I love how the baked eggs are runny so when you split them open, they spill out their golden richness on the plate. Super yum!


My only complaint was I could not get my hands on Gruyere cheese so I settled for the less pungent Emmenthal that seemed to not add any dimension to the creamy sauce. I guess next time, it will be a stronger cheese. And since I could not find my rolling pin, I substituted using a bottle of extra virgin olive oil to flatten those bread slices. Since I had leftover sauce and the bread crusts, I used them to make a savoury bread pudding with a sprinkle of melted cheese.


Croque Madame Muffins (Makes 6, adapted from The Little Paris Kitchen)


cheese sauce
1 tablespoon butter
1 tablespoon plain flour
200ml milk
1/2 teaspoon Dijon mustard (used champagne mustard instead)
1/2 teaspoon nutmeg
30g Gruyere cheese (had to use Emmenthal, you can use Comte or Parmesan)
salt and pepper to taste


6 white bread slices, crusts cut off and flattened thinly
3 tablespoons melted butter
75g ham, cut into strips
6 small eggs


To prepare the sauce: Melt butter in a pan, add flour. Beat to form a smooth paste. Take off heat, cool for 2 minutes. Slowly whisk in the milk, until there is no lumps. Place pan back on medium heat, add mustard and nutmeg, simmer gently for 10 minutes, whisking to prevent burning and clumping. As it thickens, remove from the heat. Add the cheese, stir till it melts. If the sauce is too thick, whisk in some milk. Sieve if there are lumps.


Preheat oven to 180 degrees Celsius. Brush each flattened bread with melted butter. Press in a 6 hole muffin tin (I used a silicone one). Press down with a small glass. Divide ham between muffins followed by the egg. If egg is too much, pour away a little of the egg white. Put 2 tablespoons of sauce on top. Sprinkle with cheese and pepper. Bake for 15-20 minutes depending on how runny you like your eggs. Serve immediately.

14 comments:

ckiong said...

Wow, these muffins look so yummy, I want to try!! :D

June said...

i watched her show few times love the way she cooks makes french cooking looks so easy in her small cute kitchen in her small flat.

Baby Sumo said...

Perfect eggs!

Michelle Chin said...

gah, can't really take that much of milk. :( ((((

tastebudtalk said...

They look amazing! Thanks for sharing the recipe.

The Yum List said...

They look delicious especially with the runny yolk flowing out.

choi yen said...

will try on easier version of only egg + bread or maybe some cheese :P

absolutginger said...

I saw these photos on your instagram and wanted to ask liao.. mana pergi makan? Rupa rupanya your house! Haha!

Thanks for the recipe!

CUMI & CIKI said...

aiiyah! I thot at first someone opened a brilliant bakery in KL using her recipes.. oh be still my beating heart:)

LOL. You know, YOU could open a lil place and make these. They would sell like hotcakes!

MamaFaMi said...

Yummy yummy!

storm said...

I managed to get Gruyere cheese from Village Grocer in 1Mont Kiara. I bake it for 15 minutes and my egg yolk turn into hard boil .. sigh!!!

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