Muffin Tin Breakfast – Croque Madame Toastie Cups

Preparation - Turn the oven on to 180C/350F.

Preparation - Cut the crusts off the bread, then roll out with a rolling pin until flattened.

Preparation - Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.

Bechamel Cheese Sauce - Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.

Bechamel Cheese Sauce - Add half the milk and whisk until the sauce thickens - around 1 minute.

Bechamel Cheese Sauce - Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.

Bechamel Cheese Sauce - Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.

Assemble Toast Cups - Brush the melted butter around the edges of the toast cups (to help them brown nicely).

Assemble Toast Cups - Divide the ham between the toast cups, then carefully crack an egg into each.

Assemble Toast Cups - Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.

Assemble Toast Cups - Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)

Assemble Toast Cups - Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.

Assemble Toast Cups - Serve immediately.