Rachel Khoo Inspired Croque Madame

Sunday, 27 October 2013

Despite our not-so-perfect weekend in Paris, I'm having a case of Paris blues. I seem to be reading up more about the city, as well as all things succumbing to all things inspired by it. Rather fortuitously, Ed and I also happened to watch Rachel Khoo's 'The Little Paris Kitchen' last night. Ed loved version of Croque Madame Muffins and was keen I recreate it for him. And I did, except for a few touches of my own and using whatever was readily available in our kitchen.

Serves 4


For the base:
4 slices of wholemeal bread with crusts removed
4 eggs
8 slices of prosciutto
Around a dozen french beans, blanched and halved
Salt and pepper to taste

For the bechamel sauce:
1 tbsp plain flour
1 tbsp butter
1tsp English mustard with chilli ( Rachel uses Dijon mustard)
150ml semi-skimmed milk

Heat the oven to 180 degree and make the bechamel sauce.

Bechamel Sauce:
Melt butter in a saucepan. Add flour and mix well to form a paste. Whilst simmering on a low heat, slowly add milk and stir well. Add mustard paste and continue to stir. The sauce will thicken in a few minutes. Once it start getting to a thicker sauce-like consistency, take it off the heat and allow it to cool for a few minutes.

Grease the ramekin base and sides well. Flatten the bread slices using a rolling pin, butter both sides and layer one slice per ramekin.Add two slices of prosciutto on top of the bread. Crack an egg onto the prosciutto layer. Surround with a few pieces of french bean- I used around 6 per ramekin. Pour bechamel sauce on top covering the egg fully.

Bake for around 15-20 minutes until the tops of the Croque Madame Muffins start to brown a little. This makes a great breakfast dish although Ed and I had it for dinner to compensate for a heavy meal during the day. It also makes a good mid-day snack.

A big thank you to Rachel for her great ideas and I hope you get a bit more of Paris through this recipe. Ann x

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Photography by Edward Chandler


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