Croque Madame Muffin Cups
Source: adapted from Rachel Khoo, My Little Paris Kitchen
6 slices white bread, crusts removed (Cindy's note - I leave them on)
6 small/medium eggs
few slices cooked ham or bacon, crumbled
3 T butter, melted
Sauce:
1 T butter
1 T flour
1/2 tsp dijon mustard
scant cup milk
salt and pepper to taste
6 T grated gruyere cheese (can sub cheddar or parmesan)
Make the sauce:
Melt 1 T butter in saucepan, whisk in flour, let cook until bubbly and smooth.
Stir in dijon mustard.
Add milk, whisk until thickened and bubbly, cook for a minute. remove from heat and season to taste.
Meanwhile, roll the bread flat with a rolling pin and brush each side with the melted butter. Gently press each slice into a muffin tin (jumbo if available).
Add some ham or bacon to the cup.
Break eggs into bowl without breaking yolks. If you have large eggs, pour out some of the egg white first so as not to overfill. (can use jumbo muffin tins to avoid this problem)
Drizzle 2 T of the sauce over each cup and top with 1 T grated cheese.
Bake at 350 ... 15 -17 minutes for runny yolks, 17-20 minutes for firmer yolks.