Croque Madame (Muffin-Style)

Make the bechamél sauce. Melt 15 grams of butter in a pot.

Add the same amount of flour and stir vigorously. And there you have some roux.

Add 200-250 ml of milk, stirring throughout the process.

Once the milk boils the sauce will immediately thicken. Season, and if you feel so inclined, you can add a touch of nutmeg, or even a teaspoon of djion mustard.

Cut the crust off the bread slices and then flatten them out.

Brush with melted butter and place into the muffin tray, with the buttered side toward the tray, so it will be easier to remove once it is baked.

Put a slice of ham into the bread fold, and add about a teaspoon of the bechamel sauce.

Then break an egg on top, followed by a topping of bechamel.

Add grated cheese on top.

Place the tray into a preheated oven, and bake for 10-15 minutes at 180 degrees.

Served with a few leaves of rocket and diced tomatoes.