Posted by Certain Cravings on September 16, 2012 at 8:30 AM
The only decent cooking show we can watch in Holland is Saturday Kitchen on the BBC. You probably know the cook, James Martin, as the 'butter guy'. It's amazing how much butter this guy uses for a dish. He starts with butter and ends with butter. Besides his butter fetish, James Martin is a very charming cook and a good host of the program. The best part of Saturday Kitchen is they show parts of other great cooking shows, like 'The Little Paris Kitchen'. Rachel Khoo is just so inspiring and shows you don't need a fancy kitchen to do some great cooking! It's funny to see how inventive she is. How would have thought that you reinvent the croque madame? It's such a classic dish, but she manages to give it a little twist! Like Rachel said: "No crunch, no croque". So use your butter well.
- 1 tbsp butter (and about 3 tbsp butter for the brushing the bread);
- 1 tbsp plain flour;
- 200 ml milk;
- pinch of nutmeg;
- 1 tsp mustard;
- 6 slices of white bread;
- 6 egg yolks;
- slices of ham;
- grated cheese.
- Preheat oven at 180 C;
- Use a small sauce pan and melt the butter on a medium heat. Next add the flour and whisk it well;
- Slowly pour in the milk into the mixture and whisk it well. You have to pour it in slowly to avoid lumps;
- Add the nutmeg and mustard and mix it well. Now your bechamel sauce is almost ready. Remember it to season it. Turn off the fire and let your sauce rest;
- Next cut off the crust of the bread and flatten it with a rolling pin;
- Melt the remaing butter in an other pan and use it to brush the bread on both sides;
- Carefully fold the bread into the muffin tin;
- Add the slices of ham;
- Add the egg yolks (don't use the whites, becaus it doesn't fit);
- Add the bechamel sauce;
- Add the grated cheese (i've used Gouda);
- Brush the edges with butter for the crunch ;-);
- Put it in a oven of 180C for about 10 minutes for a soft egg. Others it takes 15 minutes.