CROQUE MADAME: Open Sandwich, Muffins-Style with Sausage, Egg and Bechamel Sauce

CROQUE MADAME :  OPEN SANDWICH, MUFFINS-STYLE WITH SAUSAGE, EGG
AND BECHAMEL SAUCE
adapted from  :  Rachel Khoo
from  :  The Little Paris Kitchen




Bechamel Sauce :  Melt 15 gm of butter in a pot, add the same amount of plain flour and stir vigorously.  And there you have some roux.  To which you add 200-250 ml milk, stirring throughout the process.  Once the milk boils the sauce will immediately thicken.  Season to taste (a touch of nutmeg, black peper or a teaspoon of dijorn mustard).


Bechamel Sauce :
source from :  thedoctorinthekitchen.com

    1  tbsp  unsalted butter
    1  tbsp  plain flour
250  ml  milk
Pinch of salt


Next step is to 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.  I put slice sausage into the bread fold, and added around a teaspoon or so of the bechamel sauce.

Then break an egg on top (if the egg is big you can pour away a little bit of the egg white), followed by a topping of bechamel sauce.

Finally, grate a generous amount of cheddar cheese over the lot and place the tray into a preheated oven and bake for 10-15 minutes at 180'C.