Reader's Recipe: Quick Breakfast Muffin With Eggs And Dulse
Recipe and photos sent by Kasia Banas from Edinburgh
Bread-muffins with egg and bechamel – in the middle we put either some Dulse or a slice of parma ham or both. Prepare for a breakfast invasion…
Prep time 15 mins
Serves 6
Ingredients:
6 slices white bread with crusts removed.
10g butter to spread
3 slices of parma ham
10g Dulse
1/3 cup plain flour
4 1/2 cups milk
75g parmesan cheese, finely grated
1/4 teaspoon salt
good pinch ground nutmeg
Method:
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat, stirring continuously for 10 to 12 minutes, or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.
Press buttered bread into muffin trays, forming cups and fill with delicious stuffing.
Season the bread-cups with a large pinch of Dulse ( add a little bit of butter if you like), pour an egg into the bread cup, 2/3 of the volume should be filled.4. In the meantime pour a couple of spoonfuls of Bechamel sauce into bread cup over egg mixture. Sprinkle another pinch of Dulse, cheese or chilli on top.
Bake in a medium oven for 10 minutes, or until a skewer comes out dry-ish – make sure the white is cooked properly.
Remove muffin tray from oven – when still warm lift muffins out and serve with a dollop of : yoghurt, creme fraiche or sour cream.
This recipe was inspired by always amazing Rachel Khoo from The Little Paris Kitchen: http://www.saturdaykitchenrecipesearch.co.uk/rachel-khoo-croque-madame-muffins-the-little-paris-kitchen
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