Description
These Muffin Tin Breakfast Croque Madame Toastie Cups are a delightful twist on the classic French sandwich. Featuring a crispy bread cup filled with creamy béchamel sauce, melted gruyere cheese, leg ham, and topped with a perfectly cooked egg, this recipe brings together rich flavors and textures ideal for a comforting breakfast or brunch.
Ingredients
Scale
Sauce & Filling
- 1 1/2 tbsp unsalted butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (full fat works best, though low fat does work)
- 1/3 cup grated gruyere cheese (or tasty or cheddar), plus extra for sprinkling
- 2 tsp Dijon mustard
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp salt
- Black pepper
Bread & Toppings
- 6 large slices of fresh white bread
- 2 tbsp melted butter (salted or unsalted)
- 6 eggs
- 100 g / 3 oz leg ham
- Fresh parsley, finely chopped
- Freshly ground nutmeg (for garnish)
Instructions
- Preheat Oven: Turn the oven on to 180C/350F to ensure it reaches the right temperature for baking your toastie cups.
- Prepare Bread Cups: Cut the crusts off the bread slices, then roll each slice out with a rolling pin to flatten slightly. This will help the bread mold easily into the muffin tin cups.
- Form Bread Cups and Dry: Press the flattened bread slices into Texas muffin tins to form cups. Place into the oven (even if it is still heating) for 5 minutes to dry out the bread slightly without browning.
- Make Béchamel Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about a minute to form a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens to a creamy consistency. Remove from heat and stir in the grated gruyere cheese, Dijon mustard, nutmeg, salt, and black pepper to taste.
- Assemble and Bake: Brush the bread cups with melted butter, then fill each cup with diced leg ham and a spoonful of the béchamel sauce. Crack an egg into each cup on top. Sprinkle with extra grated cheese. Bake in the oven for about 20-25 minutes, or until the eggs are cooked to your liking and the tops are lightly golden.
- Garnish and Serve: Remove the toastie cups from the oven, sprinkle with freshly chopped parsley and a light dusting of freshly ground nutmeg. Serve warm for a delicious breakfast or brunch treat.
Notes
- Use fresh sandwich white bread for best results as it forms cups easily when rolled out and pressed.
- Ensure not to brown the bread cups during the initial oven drying step; they should just be slightly dried out to hold fillings better.
- Full-fat milk creates a richer béchamel but low-fat milk can be substituted for a lighter sauce.
- Gruyere cheese offers an authentic flavor, but tasty or cheddar cheese can also be used depending on preference.