1/18/15

Muffin Tin Croque Madames

A very literal take on the egg-in-a-basket, these "muffins" are pretty little bites of gooey, crunchy goodness. They're modeled after the classic egg sandwich the croque madame, but I tend to use what's in my fridge, and I usually nix the ham or bacon. You can substitute the mozzarella for other soft cheeses or for a bechamel sauce if you're feeling fancy. As a vegetarian, I'm a huge supporter of bringing the egg to the dinner table, and this is one of my favorite baked meals for a weekday night (they go really well with a light salad). They can also be an easier alternative to quiche for breakfast or brunch.

Ingredients

2 tablespoons butter, melted
6 slices of white bread, thinly sliced
6 two-inch cubes ham or bacon, (optional)
6 two-inch cubes mozzarella
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
6 large eggs
1/2 teaspoon parmesan cheese

Preparation

1. Preheat the oven to 350 F. Brush each cup of a muffin tin liberally with butter.
2. Flatten out with bread with a rolling pin, and then press each piece into the corners of the muffin cups, so the bread reaches over the sides.
3. Place a two-inch cube of (ham and) mozzarella into each basket. Then sprinkle paprika, cayenne pepper and nutmeg onto the cheese.
4. Carefully place an egg in each basket. (Sometimes larger eggs have trouble fitting, but letting out a little of the white first will help.)
5. Sprinkle parmesan cheese onto each, then bake them in the oven for 15-20 minutes, until the whites and yolks are set. Pop them out carefully and enjoy!


Happy baking!

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