Recipe: Croque Madame Muffins with Beetroot

Croque Madame Muffins

Croque Madame Muffins

An adaptation of Rachel Khoo’s delicious breakfast creation – cute little baked eggs in a bread cup with lashings of cheese sauce.


For the béchamel sauce:


plain flour

whole milk

dijon mustard



salt and black pepper


2 slices bread

2 eggs

1 small beetroot

2 rashes smoked streaky bacon

handful fresh basil leaves


(preheat oven to 180*c and oil 2 ramekins with olive oil)

for the béchamel:

  • melt a knob of butter in a small saucepan
  • add a spoonful of flour to form a thick paste and cook on a low heat for a couple of minutes
  • take off the heat and gradually add milk to make a sauce
  • return to heat and add in grated cheese and mustard to taste, stirring constantly until melted and the sauce has slightly thickened
  • season and set aside
  • cut the crusted off your bread and use a rolling pin to flatten the bread
  • brush both sides with a little olive oil and press each slice into a ramekin, being careful not to tear the bread – brush the edges of the bread with a little more oil for a crispy finish
  • fry the bacon until crispy and then pat of any excess oil with kitchen paper and cut into small pieces
Fill bottom of bread cups with beetroot, bacon and basil

Fill bottom of bread cups with beetroot, bacon and basil

  • finely dice with beetroot and divide between the 2 ramekins, along with the bacon and a few leaves of basil
  • break an egg into each ramekin and top with your béchamel sauce (if your eggs are quite large, you may need to tip out a little of the white)
Break an egg into each bread cup

Break an egg into each bread cup

  • bake in the over for 15-20 minutes until the egg is cooked, but the yolk is still runny
  • use a knife to loosen from the ramekin and lift onto plate (or swiftly tip out if you are not worried about presentation)

*serves 1-2 people, depending on your appetite