Croque Madame Muffins for Lunchbox

Instructions

1. To make the sauce, melt the butter in a pan over medium high heat. Add the flour and beat hard until you have smooth paste. Take off the heat and leave to cool for 2 minutes and then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of thick tomato sauce, take it off the heat. Add the cheese. Keep a little cheese for the garnish. If the sauce is too thick add a little more milk.
2. To assemble: Preheat the oven to 180 °C. Flatten slices of bread with a rolling pin and brush each slice on both sides with melted butter. Line a 6-hole muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the hum between the muffins, followed by the eggs. If the egg seems too big, pour a little of the white away before using. Put 2 tablespoons cheese sauce on top of each egg and sprinkle over a little cheese and pepper. Bake for 20 minutes.

• Servings : 3
• Ready in : 30 Minutes
• Course : Appetizers, Dessert and Snacks
• Recipe Type : Appetizers, Breakfast, Cheese and eggs, Finger foods, Kids are cooking, Left overs-great overs, Snack
• Ingredient : Bread, Butter, Caw-milk, Dijon mustard, Eggs, Flour, Ground black pepper, Gruyère cheese, Ham, Milk, Nutmeg, Pepper, Salt, Yellow cheese