Croque Madame Toastie Cups
Make croque madame toastie cups with crisp bread, ham, eggs, and Gruyere bechamel for an easy 40-minute French-inspired breakfast or brunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/3 cup grated Gruyere cheese plus extra for sprinkling
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground nutmeg plus extra to finish
- 1/4 teaspoon salt
- to taste black pepper freshly ground
- 6 large slices fresh white bread crusts removed
- 2 tablespoons melted butter salted or unsalted
- 6 eggs
- 100 grams leg ham about 3 ounces
- to garnish fresh parsley finely chopped
Instructions
Instructions
- Heat the oven to 350°F (180°C).
- Cut the crusts from the bread and roll each slice flat. Press the slices into a six-cup Texas muffin tin to form cups, then dry them in the oven for 5 minutes without browning.
- Melt the 1 1/2 tablespoons butter in a saucepan over medium-high heat. Stir in the flour to make a paste. Whisk in half the milk until thickened, then add the remaining milk, Dijon, nutmeg, salt, and pepper. Whisk until thick enough to coat a spoon, about 1 1/2 to 2 minutes. Cool 5 minutes, then stir in the Gruyere.
- Brush melted butter around the toast-cup edges. Divide the ham among the cups and crack one egg into each.
- Top each egg with cheese sauce and a pinch of extra grated Gruyere. Bake 18 minutes for runny yolks or up to 23 minutes for firm yolks.
- Rest the cups for a few minutes, garnish with parsley and fresh nutmeg, and serve immediately.