Muffin ingredients
6 slices whitebread
6 slices ham
6 small eggs
45 gram butter
You also need
6 seperate cups or a 6 cup muffin tin
for the Mornay sauce
15 gram butter
15 gram all-purpose flour
200 ml milk (lukewarm)
1/2 teaspoon grated nutmeg
1/2 teaspoon Dijon mustard
30 gram grated Gruyère cheese (or other strong hard cheese)
sea salt & freshly ground black pepper
Rachel Khoo was born in London, 34 years ago. She worked in PR in the fashion Industrie. In adulthood she moved to Paris where she took a part-time job as au-pair, while taking a three month course in patisserie making. After completing the course Rachel worked in a bookstore, selling cookbooks while giving workshops. But then she wrote two cookbooks in French which were published.
Her third cookbook - the first in the English language - was 'The Little Paris Kitchen'. This book became an immidiate bestseller. Rachel got her own BBC tv-show with the same name and her book was translated in Dutch, French, German, Italian, Portuguese, Polish, Danish, Norwegian, Latvian, Mandarin Chinese, Russian and American English.
Today a recipe from her book and you'll get why Rachel's book was such an instant worldwide hit ;D
We prefer Old Amsterdam grated cheese to Gruyère.
We also prefer seperate cups diameter
These little hen-eggs are a perfect fit.
Start with making the Mornay sauce
Melt the butter in a small sauce pan over medium heat.
Sieve and stir the flour in hard until it's a smooth paste.
Take the pan from the stove, let the sauce cool a minute.
Slowly add the milk while stirring then place the pan back on.
Keep stirring until the sauce thickens.
Stir in the mustard and nutmeg and also add salt and pepper.
Stir in half of the grated cheese. Taste and add seasoning if neccesary.
Flatten the slices of bread with a rolling pin, brush melted butter on both sides.
Then the muffins: preheat the oven to 180°c.
Line the tin with bread, press the bread corners in.
Fold in the ham & break an egg in the cup. Keep the yolk whole.
Spread 2 tablespoons of sauce over the eggs to cover them.
Sprinkle the rest of the grated cheese on top.
If your egg is to big pour out some of the egg white, there must be room for the sauce.
Bake the muffins +/- 12 minutes for a soft egg, 15 min. if you prefer your egg hard.
Serve immediately. Add salt&pepper to taste after opening.
They taste incredibely good! Your weekend's off to a great start with these muffins!
Want to read Rachel Khoo's notebook? http://www.rachelkhoo.com/