6 large slices white bread, no crusts
3 tbsp butter, melted
75g ham, cut into cubes or thin strips
6 small eggs
1 tbsp butter
1 tbsp plain flour
200ml milk, lukewarm
½ tsp Dijon mustard
½ tsp nutmeg
30g Gruyère or mature Comté or other strong hard cheese, grated
Salt and pepper
1. Melt 1 tbsp butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste.
2. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan.
3. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning.If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.
4. Preheat the oven to 180°C. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter.
5. Line a 6-cup muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using).
6. Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15–20 minutes, depending on how runny you like your eggs. Serve immediately.
(The Little Paris Kitchen - Rachel Khoo)
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