Croque Madame McMuffins! Le sigh… I don’t even know where to begin! Maybe with the brown butter béchamel? Or the seriously sexy sunny-side up egg? Or there’s always the gooey gruyere and beautiful black forrest ham? I mean… WHERE does one start!? Where does one end?!
All I can say is DO IT. Do-it. Do-it. Do-it.
That’s me cheering you on to breakfast nirvana.
Oh, and maybe invite some friends over! This recipe makes 4 sandwiches (and doubles easily), but they’re hearty and filling little muffin giants, so you’ll definitely have enough to share. And it’s an impressive but easy meal to whip up for company. Love that!
Also, if you’re like looking to get super fancy, these pair perfectly with champagne (and champagne based drinks), and will be a hit on any breakfast/brunch table. That’s a promise
Happy weekend! xoxo
- 1 1/2 tbsps unsalted butter
- 1 1/2 tbsps all-purpose flour
- 1 cup milk
- 8 oz. Gruyère, grated
- 1/4 cup Parmesan cheese, finely grated
- Salt and freshly ground black pepper, to taste
- Pinch freshly grated nutmeg
- 4 english muffins, cut in half and toasted
- 4 tbsps Dijon mustard
- 8 slices baked black forrest ham
- 2 tbsp. olive oil
- 4 large eggs
- Heat butter in a medium-sized saucepan over medium-high heat. Cook until JUST brown and nutty smelling, then add flour and cook, whisking constantly, until smooth; about 30 seconds. Whisk in milk, bring to a boil, then reduce heat to medium-low and simmer until slightly thickened; about 5-6 minutes. Add 1/4 cup of the grated Gruyère and all of the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
- Preheat oven to broil setting. Place english muffins - cut side up - on a parchment paper-lined baking sheet, and spread 1/2 tbsp. mustard over each piece. Top 4 of the halves with 2 slices ham and remaining Gruyère. Place under the broiler until the cheese begins to melt; about 1–2 minutes.
- Top with remaining muffin slices, then pour a generous amount of béchamel on top of each mcmuffin. Broil until cheese sauce is bubbling and evenly browned; about 4 minutes.
- Meanwhile, cook your eggs! Heat olive oil in a large nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are firm but yolks are still runny; about 3 minutes. Place an egg on top of each sandwich, and serve right away!!!