CROQUE MADAME MUFFINS
Make and share this Croque Madame Muffins recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a pan over medium heat. Add flour, then beat hard until you have a paste. Take off heat; let cool 2 minutes, then gradually add milk, whisking constantly. Return to heat, and add mustard and nutmeg; simmer gently for 10 minutes, whisking frequently so the sauce doesn't burn. Once the sauce thickens to the consistency of tomato sauce, take it off the heat. Add the cheese (keep a little to garnish). Season to taste.
- Preheat oven to 350 degrees. Flatten the bread with a rolling pin; brush both sides with melted butter. Line 6-cup muffin tin with the bread slices, pressing them with the bottom of a glass.
- Divide the ham among the muffin cups. Crack an egg into each (if the egg seems too big, pour a little of the white away before using). Top with 2 tablespoons sauce, then sprinkle with cheese and pepper. Bake 15-20 minutes, and serve.
Nutrition Facts : Calories 263.6, Fat 15.6, SaturatedFat 8.1, Cholesterol 177.1, Sodium 489.1, Carbohydrate 18, Fiber 0.8, Sugar 1.5, Protein 12.3
CROQUE MADAME
(A Monsieur, made better!)
Provided by Rachael Ray : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
- Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
- Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.
CROQUE MADAME
Rustle up the sandwich of dreams, complete with melty cheese, ham and a fried egg. Our easy croque madame recipe makes a speedy supper or comforting brunch
Provided by Good Food team
Categories Dinner, Main course, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a frying pan on a medium heat and put oven on low. Put the ham and cheese between the bread slices and press to seal, then spread half the butter on the outside of the sandwich on both sides.
- Fry in the pan, pressing down with a fish slice, for 1-2 mins until golden then flip and cook the other side. Keep warm in the oven. Melt remaining butter in the pan and fry egg for 1-2 mins until cooked. Top the croque with the egg and serve with salad.
Nutrition Facts : Calories 783 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 3.54 milligram of sodium
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CROQUE MADAME MUFFINS | LEITE'S CULINARIA
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4.9/5 (7)Total Time 50 minsCategory BreakfastCalories 263 per serving
- Toss the butter in a saucepan over medium heat and wait for it to melt. Add the flour and stir vigorously until a smooth paste forms. Remove the pan from the heat and let it cool for 2 minutes. Then slowly and gradually add the milk to the paste, whisking constantly until the sauce is smooth. Place the pan back over medium heat, add the mustard and nutmeg, and simmer gently, whisking frequently to prevent the sauce from burning, until it thickens and has the consistency of a thick tomato sauce, about 10 minutes. Remove the pan from the heat.
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5/5 (3)Category BreakfastCuisine FrenchTotal Time 30 mins
- In a medium saucepan over medium heat, melt the butter until it's lightly brown and nutty smelling. Add flour and cook, whisking constantly, until smooth, about 30 seconds. Whisk in the milk and bring the mixture to a boil, then reduce the heat to medium-low and simmer until slightly thickened, about 5 to 6 minutes. Add 1/4 cup of the grated Gruyère and all of the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
- Preheat oven to broil setting. Place English muffins - cut side up - on a large baking sheet. Spread 1/2 a tablespoon of mustard onto each piece. Top 4 of the halves with 2 slices ham and the sprinkle with the remaining Gruyère, aiming to pile the cheese in the center of the muffin so it doesn't fall onto the baking sheet. Place the baking sheet under the broiler until the cheese begins to melt, about 1–2 minutes.
- Top with remaining muffin slices, then pour a generous amount of béchamel on top of each muffin and broil until the cheese sauce is bubbling and evenly browned, about 4 minutes.
- In the meantime, cook your eggs! Heat olive oil in a large nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are firm but yolks are still runny; about 3 minutes. Place an egg on top of each sandwich, and serve right away!
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