As we were stuck inside the house for most of the weekend thanks to the snow, we ended up watching a lot of TV. Jamie had the food channel on for most of the day, so we were subjected to an awful lot of food porn. On Sunday morning, we caught the beginning of an episode of The Little Paris Kitchen and watched Rachel Khoo make Croque Madame Muffins. Jamie immediately decided that he wanted them for lunch. Handily, we were given the cookbook from the series as a housewarming present earlier in the year, so this seemed like the perfect opportunity to dig it out and give it a try.
I found the recipe inside and noted down the ingredients before we ventured out into the snow to get provisions.
It's a really simple recipe; the only complicated part is making the Mornay sauce, but as I have plenty of experience in making bechamel sauces, this wasn't a problem. Jamie had lots of fun preparing the bread (you have to cut the crusts off and then squash the slices of bread with a rolling pin, before slathering melted butter all over both sides), while I got to cover myself in egg white trying to reduce the amount of egg white that ended up in each muffin.
They were absolutely delicious. We left ours in the oven a bit too long, and the egg yolks had cooked through, so the next time we do them we will not cook them as long. A great side effect of cooking this dish is that we now own a muffin tray as well as our cupcake tray, so I can see lots of experiments in muffin baking on the horizon.
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