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. 

Grilled Mediterranean Chicken Flat Bread

Grilled Mediterranean Chicken Flatbread

Ingredients to make Flatbread
1 package active yeast 
1/2 tsp sugar 
1 3/4 cup 00 flour
1 tsp  salt course
1 tbsp  Thyme  Fresh leave
3/4 cup  Water 
1 tbsp  oil

Directions to make Flatbread
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. slit in two and using a rolling pin and small amount of flour on work surface, roll out into flat rectangles.
Place on greased sheet pans rub top with olive oil and sprinkle with salt and bake in a preheated 400 degree oven for about 20 min.  Remove, ley cool slightly then place toppings on the flatbread.

Ingredients for Toppings
1 grilled chicken breast sliced thin (fully cooked)
2 cups spring salad mix
1/2 cup feta cheese
1/2 shredded parmesan cheese
1 tomato sliced
1/2 cup balsamic vinegar
1/2 cup brown sugar

Directions to make the Topping
To make the balsamic glaze, in a small pot mix balsamic vinegar and sugar and smmer until it reduces down to a thick syrup.  Set aside.
Once the flatbread has slightly cooled, layer all the topping onto the flatbread and drizzle with the balsamic glaze
Serves 2