I cannot take credit for this twist on the classic croque madam recipe. I saw this on a great cooking show (I recommend) called Little Paris Kitchen by a chef named Rachel Khoo. I loved it so much that I immediately ran to the grocery show in order to try it out for myself.
The only difference I made to the croque madam was that I cooked it for a little while longer at a higher heat. I feel the french like their eggs just a little too runny!
This recipe was a lot easier to make then I anticipated and was also a fairly quick process. The results were amazing! I am definitely going to be adding this to my list of top breakfast / brunch hitters.
Live to Eat!
- 4 Tablespoons Butter (Divided)
- 6 Slices White Bread
- ⅛ Pound Sliced Ham
- 6 Eggs
- 1 Cup Milk
- 2 Tablespoons Flour
- 1 Teaspoon Salt
- ⅛ Teaspoon Fresh Nutmeg
- 4 Oz Gruyere Cheese (Shredded)
- FOR THE BECHAMEL:
- Take 2 tablespoons of the butter and the flour and melt in a small pot over medium heat until the butter is melted and combines with the flour.
- Slowly whisk the milk into the mixture and continue to heat until it thickens.
- Add the salt and nutmeg and allow to simmer over low heat.
- FOR THE BREAD BOWLS:
- Pre-heat the oven to 250 degrees.
- Melt the remaining butter in a small bowl and set aside.
- Cut the crust off of each bread slice.
- With a pastry brush, coat each side of each piece of bread with melted butter.
- Put the bread into a muffin tin so they form 6 small bowls.
- Divide the ham into 6 equal parts and stuff into the bottom of the bread bowls.
- Put an uncooked egg into each bowl on top of the ham (if using large eggs then remove some of the egg whites before placing egg into each bread bowl).
- Add about a tablespoon of bechamel to the top of each bread bowl.
- Shred the Gruyere cheese and put an equal amount on top of each bread bowl.
- Bake the bread bowls at 250 degrees for 20-25 minutes depending on how you like your eggs cooked.