Croque Monsieur Muffins

Croque Monsieur Muffins
 Difficulty: Moderate

Ingredients For the Mornay sauce:
1 tablespoon butter
1 tablespoon all purpose flour
3/4 cup plus 1 tablespoon milk, lukewarm
1/4 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/4 cup Gruyère grated
Salt and pepper

Ingredients for the muffins:
6 large slices Brioche, no crusts
3 tablespoons butter, melted
2 1/2 ounces ham, cut into cubes or thin strips
6 small eggs

Directions for the Mornay sauce:1. Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste.
2. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan.
3. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning.If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

Directions to make the muffins:
1. Preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter.
2. Line a 6-cup muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Place 2 tablespoons of the Mornay sauce on top of the eggs and then bake for 25 minutes or until egg is set. Serves 6.