Monday, February 4, 2013

croque madame muffins



True life: I am obsessed with Rachel Khoo.

Since discovering The Little Paris Kitchen, I have been smitten with her simple approach to French cooking. Pretty much every time I watch her show, I immediately 1) want to move to Paris, 2) wish I could pull off bangs, and 3) want to make every recipe she has ever made.

While I've not gone crazy enough quite yet to literally cook through all of her recipes, it has happened on occasion that I've finished an episode, immediately gone to the grocery store to pick up whatever I'm lacking, and gotten to work. Such was the case with this insanely good dinner. And now... these adorable muffins!

Just looking at these will make you happy. But eating them will make you even happier.

Croque Madame Muffins (adapted from The Little Paris Kitchen)
makes 6 muffins

you'll need:
6 slices of bacon
1 tablespoon butter, plus about 3 tablespoons melted for brushing
1 tablespoon AP flour
7 oz. milk (I used skim)
1/2 teaspoon Dijon mustard
1/2 teaspoon nutmeg
6 small eggs
1 oz. grated Gruyere cheese
salt and pepper

Preheat the oven to 350 degrees F.

Fry bacon in a skillet until it's lightly done (it will cook more in the oven, so don't overcook it now). Remove from pan and set aside on a paper towel-lined plate to drain.

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add flour and stir until it forms a paste. Add milk, mustard, and nutmeg and whisk constantly until sauce has thickened. Remove pan from heat and allow it to cool slightly. Taste for seasoning and add salt and pepper as necessary.

Remove crusts from bread and, using a rolling pin, flatten each piece to about half its original thickness. Brush both sides of the bread with melted butter and fit them into a muffin tin, tucking in the corners so that it fits well and forms a little cup. Place the bacon inside the bread. Crack one egg into the center of each piece of bread. If you have large eggs, pour out some of the egg white first so as not to overfill. Place 1-2 tablespoons of the sauce over each egg and sprinkle with Gruyere.

Bake for 15 minutes for a runny yolk, 17-20 minutes if you like your yolk more done. Sprinkle with salt and pepper and serve immediately. Bon appetit!

13 comments:

  1. I first tried croque madame at Bouchon in Las Vegas. I love this idea of making them into muffins - this is a perfect way for me to recreate that meal at Bouchon!

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    1. Love that! The muffins were great because croque madames are so rich, and this is just a little bite of it. Perfect for a little snack!

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  2. I know what you mean about rushing out to by ingredients as soon as the show finishes. Let's move to Paris... and cut our hair... and cook up a storm just like Rachel... and indulge our girl crush. But back to reality, I love your dainty croque madame muffins, Madame.

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    1. That sounds like a PLAN. I'm in! In the meantime, at least we can have these muffins... :)

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  3. Don't think I've tried these yet....I think I'm missing out. Can't wait to make a batch of my own. They look amazing and delicious.

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    1. Thanks, Amy! This was my first time trying them out too, and they were soooo good. Let me know if you give them a go!

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    2. I am going to try these but use almond flour for the cups. Thanks for the idea!

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    3. Great idea - let me know how it turns out!

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  4. These look so good. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2013/03/wednesdays-adorned-from-above-blog-hop.html
    We are also having a giveaway this week for a $50.00 Target Gift Card, so head over to enter.
    We hope to see you there.
    Debi and Charly @ Adorned From Above

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    1. So sorry I missed this, but would love to be a part next time!

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  5. Wow, love this, thanks for joining us at Saturday Dishes. Paula www.callmepmc.com

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    Replies
    1. Thank you for having me! Always so fun!

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