French Food Friday...Croque Madame Muffins

Bonjour mes belles,

Last weekend I happened to turn on the television in time to watch Rachel Khoos cooking programme where she cooks French inspired recipes from her petite flat in the centre of Paris.

I really liked the idea of this recipe as it is  her take on the French classic, a Croque Madame. Most of you are familiar with a Croque Monsieur which is a toasted cheese and ham sandwich, commonly served in most French bistros for lunch or as a light snack.
 For a more decadent treat, the Croque Monsieur is also sometimes coated with a béchamel sauce and baked in the oven until the sauce is golden and bubbling.
Croque Madame, on the other hand, has the addition of an egg.

Rachel Khoo’s version is to make them in a muffin tin, producing gorgeous little snack-sized savoury treats which would be perfect at breakfast, brunch or lunch.

Croque Madame Muffins (Makes 6, adapted from The Little Paris Kitchen)

cheese sauce
1 tablespoon butter
1 tablespoon plain flour
200ml milk
1/2 teaspoon Dijon mustard
1/2 teaspoon nutmeg
30g Gruyere cheese ( you can use Comte, Emmenthal or Parmesan)
salt and pepper to taste

6 white bread slices, crusts cut off and flattened thinly
3 tablespoons melted butter
75g ham, cut into strips
6 small eggs

To prepare the sauce: Melt butter in a pan, add flour. Beat to form a smooth paste. Take off heat, cool for 2 minutes. Slowly whisk in the milk, until there is no lumps. Place pan back on medium heat, add mustard and nutmeg, simmer gently for 10 minutes, whisking to prevent burning and clumping. As it thickens, remove from the heat. Add the cheese, stir till it melts. If the sauce is too thick, whisk in some milk. Sieve if there are lumps.

Preheat oven to 180 degrees Celsius. Brush each flattened bread with melted butter. Press in a 6 hole muffin tin. Press down with a small glass. Divide ham between muffins followed by the egg. If egg is too much, pour away a little of the egg white. Put 2 tablespoons of sauce on top. Sprinkle with cheese and pepper. 

Bake for 15-20 minutes depending on how runny you like your eggs. Serve immediately.

...bon appetit à tous, Leeann x


  1. What a fabulous way to revisit the Croque Madame. Definitely on my recipe to try list.
    Anne Touraine (Playing with Scarves)

  2. Je suis d'accord avec Anne. I concur. Will try this recipe this weekend... Merci Leeann! Veronique (French Girl in Seattle)

  3. mmm.. this looks a great recipe to try.. thanks for posting!

  4. YUMMY!!! this is going on my week-end must do breakfast!!

  5. Miam, miam and so easy too. Warm regards

  6. I love these, feel in love with them when I first saw the programme last year, I think the lemon & lavender chicken is to die for as well. Pity she closed down the LPK and the website is gone also :( I was hoping for a second series but doesn't look like it will happen. Really love your blog and all the ideas you share :)

  7. Woke up to snow on the ground in Chicago...sounds like a perfect comfort brunch. Thanks

  8. I have to try this .... when we get back to the United States.
    I will let you know if I become as addicted to it as I think I will :)

  9. Yum! I am so making these for breakfast tomorrow! They will be a nice Sunday morning treat ;-)

  10. Looks so good...especially on a cold day.

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