Friday, 30 August 2013

Gluten Free Cheese & Egg Sandwich Muffins (Lazy Version)

Yes, another cheese and bread related recipe. This one is adapted from my favourite and only french recipe book - Rachel Khoo's My Little Paris Kitchen, so this recipe is also known as Croque Madame Muffins (they are meant to look at ladies hats). Its important to experiment with your favourite ingredients in different forms. So yes, another cheese and bread recipe. But, it was a late supper and I wanted to something quick and easy to make, so I made a lazy version of the Croque Madame Muffins... Rachel's version has a lovely creamy cheese but I couldn't do 20 minutes of prep and then 15-20 minutes of baking. So here is my cut down version. 
Gluten Free Cheese & Egg Sandwich Muffins

Makes 2, easy to scale up or down. 

The Ingredients 
2 slices of gluten free bread
2 medium eggs
A small lump of cheese, finely grated.
Thinly sliced ham (optional)

The Method
Preheat oven at 180C.

Cut the crusts off the slices of bread.

Flatten the bread with a rolling pin. 

Lightly oil two holes of a muffin tin. 

Gently fold the bread into the muffin tin holes. 

If you have ham, add this now, if you want you can add some cheese as well. 

Crack an egg into each of bread muffin cases. 

On top of eggs sprinkle the grated cheese, make sure you have enough cover the top completely.

Pop in the oven and bake between 15-20 minutes. 

Serve immediately with some fresh salad. 
Croque Madame Muffins.

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