Orange flour

Croque Madame Muffins with Beetroot

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An adaptation of Rachel Khoo’s delicious breakfast creation – cute little baked eggs in a bread cup with lashings of cheese sauce.

Ingredients:

béchamel sauce:

butter

plain flour

whole milk

dijon mustard

gruyère

parmesan

salt and black pepper

2 slices bread

2 eggs

1 small beetroot

2 rashes smoked streaky bacon

handful fresh basil leaves

Method:

(preheat oven to 180*c and oil 2 ramekins with olive oil)

for the béchamel:

- melt a knob of butter in a small saucepan

- add a spoonful of flour to form a thick paste and cook on a low heat for a couple of minutes

- take off the heat and gradually add milk to make a sauce

- return to heat and add in grated cheese and mustard to taste, stirring constantly until melted and the sauce has slightly thickened

- season and set aside

- cut the crusted off your bread and use a rolling pin to flatten the bread

- brush both sides with a little olive oil and press each slice into a ramekin, being careful not to tear the bread – brush the edges of the bread with a little more oil for a crispy finish

- fry the bacon until crispy and then pat of any excess oil with kitchen paper and cut into small pieces

- finely dice with beetroot and divide between the 2 ramekins, along with the bacon and a few leaves of basil

- break an egg into each ramekin and top with your béchamel sauce (if your eggs are quite large, you may need to tip out a little of the white)

- bake in the over for 15-20 minutes until the egg is cooked, but the yolk is still runny

- use a knife to loosen from the ramekin and lift onto plate (or swiftly tip out if you are not worried about presentation)

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This entry was posted on April 7, 2013 by in Breakfast, French, Snack, Starter and tagged , , , , , , , , , , .
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