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Friday, December 20, 2013

Recipe: Muffin-styled Croque Madame

A croque madame may sound all sophisticated and profound, but it is actually rather simple to make! Most people would line the ingredients up as above made by Jenny Hobick, but I like to put everything in a little muffin, like the one below.


Preparation time: 10 minutes
Baking time: 20 minutes
Usually, I like to tweak most of the conventional recipes. But if you'd like to stick to the old grandmother's recipe, just follow the strikethrough list!

What you need:
Wholegrain bread, sliced
1 Tbsp of butter olive oil margarine
1 Tbsp of flour oat meal
 120ml of low-fat milk
Nutmeg
Dijon mustard Cinnamon powder
Salt and pepper
Optional: Almond nuts
 1. Heat the butter olive oil margarine and add in flour oat meal. Mix well with a whisk on a small fire.
 2. Slowly pour the milk while stirring the mixture. Add a dash of cinnamon powder into the mixture.
3. Grab a rolling pin and flatten the slice of bread to half the thickness. Peel the sides off.
 4. Coat the bread in butter olive oil margarine to stop it from getting soggy. I use olive oil margarine instead of butter because it is less salty.
5. Crack the egg and pour the yolk. Leave out as much egg white as possible as you don't want your croque madame to overflow with egg.

6. Add some cheese on top, depending on your preference. I like to use mozzarella cheese for most of my baking.


 7. Heat it to 180 c" (356 F) for 15 minutes. If you don't like your eggs to be runny, you can put it in for about 3 more minutes. I added some almonds (against conventional rule) for that crispy snacking taste. 

Now enjoy your muffin-styled croque madame! Tell me how it goes by leaving a comment below. If you have any problems, feel free to contact me too! :)

2 comments :

  1. That's interesting. I would leave it for the extra 3 minutes.

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    Replies
    1. The bread might get burnt! It would work if the pastry was made from scratch though.

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