Croque-Madam-Individual-Bread-Bowls

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!

Making-Croque-Madame-Bread-Bowls

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.

Croque-Madam

Eating-Croque-Madam

Live to Eat!

Croque Madam Individual Bread Bowls
 
Prep time
Cook time
Total time
 
A twist to the classic croque madam recipe.
Author:
Recipe type: Breakfast
Serves: 6 bread bowls
Ingredients
  • 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)
Directions
  1. FOR THE BECHAMEL:
  2. 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.
  3. Slowly whisk the milk into the mixture and continue to heat until it thickens.
  4. Add the salt and nutmeg and allow to simmer over low heat.
  5. FOR THE BREAD BOWLS:
  6. Pre-heat the oven to 250 degrees.
  7. Melt the remaining butter in a small bowl and set aside.
  8. Cut the crust off of each bread slice.
  9. With a pastry brush, coat each side of each piece of bread with melted butter.
  10. Put the bread into a muffin tin so they form 6 small bowls.
  11. Divide the ham into 6 equal parts and stuff into the bottom of the bread bowls.
  12. 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).
  13. Add about a tablespoon of bechamel to the top of each bread bowl.
  14. Shred the Gruyere cheese and put an equal amount on top of each bread bowl.
  15. Bake the bread bowls at 250 degrees for 20-25 minutes depending on how you like your eggs cooked.
 

 

2 Comments. Leave new

  • Happy New Year, Jared!
    This is Donna, Jay’s mother!
    I love cooking and, of course, I love to eat foods of different flavors & from different ethnicities!
    I have much to learn, so I signed up to follow your recipes and know I will enjoy all that you share.
    My Continued Best Wishes,
    Donna (aka Nonna).

    Reply
  • Robin Ann Graves
    February 6, 2015 7:42 pm

    Tried this for a house full of company last weekend, they LOVED It!!

    Reply

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Rate this recipe: