CROQUE MADAME (LACTOSE FREE)!
Several years ago I was on a British Airways flight with the kids and while browsing through the personal entertainment system, I came across a cooking show of Rachel Khoo's "The Little Paris Kitchen". She was preparing this mouth watering recipe of Croque Madame which I adopted and have been making since. As always, just a few ingredients with easy to follow instruction but no compromise on taste! This time however, since Diana was in town, (#happymom) and since she is lactose intolerant, we stocked up on lactose free products, and only used those in this particular recipe. So, make just a couple for yourself for breakfast or prepare it for a brunch to amaze your guests! Either way, this is a must try!
Ingredients for 6 Croque Madame:
- 1 tbsp of butter (lactose free)
- 1 tbsp of flour
- 3/4 of a cup milk (I substitute it with lactose free half&half)
- 1 tbsp of Dijon mustard
- salt & pepper to taste
- 6 slices of white or wheat bread
- about 1/4 lb of ham of your choice (I prefer natural, smoked flavored ham)
- 6 eggs
- half a cup of shredded Cheddar or Gureye cheese (I used lactose free Cheddar)
First prepare sauce by melting butter in a sauce pan, add flour and milk, whisk it smooth and cook on medium heat to thicken sauce. Mix in dijon mustard and season it with salt and pepper, set aside.
Cut off the crust of the bread, then flatten it out a bit with a rolling pin. Butter both sides and fold it into muffin baking pan. First fill bottom with ham, then add one egg into each cup. Top it with a spoonful of sauce and shredded cheese.
Brush corners of bread with butter for extra crispiness. Bake it at 185 C/ 365 F oven for 15 minutes if you like your eggs runny. If you prefer a more solid consistency, bake it for 20 to 25 minutes. Serve it on a bed of salad or with fresh fruits as a side. Yummy!!! Bon Appetit!
