Croque Madame Muffins
You will need:
cupcake tin (try to choose one with fairly large wells)
six slices of pain de mie or any other good quality white bread
six slices of Jambon de Paris or any other ham without added flavor (wet cured)
1 cup of shredded Gruyere or Emmental
1/4 cup melted butter
strong Dijon mustard, such as Amoura
Bechamel sauce (see here for the bechamel sauce recipe)
Preheat your oven to 350 degrees Fahrenheit. Cut the crusts off your bread. One of my favorite breads to use for this recipe comes from a Chinese bakery where the loaves are perfectly square. (See this photo from RasaMalaysia:)
Then, use your rolling pin to flatten the bread, then use your pastry brush to brush both sides with butter. Press each square gently into a muffin tin well. In each bread “cup”, add a dab of mustard, a slice of ham, a spoonful of bechamel, and a tiny sprinkle of Gruyere.
Next comes the tricky part: adding your egg. Since most muffin tins will be too small to accommodate the entire egg, you will want to add the yolk and only some of the white. To do this, crack the egg, empty about half of the white out into a bowl, and add the rest to the muffin.
Top with a little more Gruyere, and some freshly ground black pepper if desired. Then, into the oven it goes for about 20 minutes – depending on how “done” you like your egg. The result – all the flavor of a Croque Madame, in a single serving, no-mess presentation!