AuthorTracey AllenCategoryEggsA croque madame is a more indulgent take on the classic croque monsieur toasted sandwich. It’s kind of like a breakfast muffin made with slices of bread moulded into a muffin shape before being filled with a variety of fillings. Here, we’re using a breakfast/brunch filling of ham, cheese and spinach. They can be prepared in advance and cooked when needed, making them an ideal breakfast standby or dinner party appetizer.
Place ¼ cup of butter in a saucepan and melt.
Add the flour and stir to form a paste (roux).
Slowly add the milk and whisk until smooth. Add the Dijon mustard, nutmeg, salt and pepper, and cook over a low heat for 5 minutes, stirring continuously.
Finally, stir in the ricotta and set to one side to cool.
Heat a fresh pan until very hot, then add the handfuls of spinach followed by a drop of water. Stir rapidly to wilt the spinach - it will wilt very quickly. Remove the spinach from the pan and drain off any excess moisture using a kitchen towel. Season with salt and pepper, and set aside to cool.
Meanwhile…
Preheat the air fryer to 350°F (180°C).
Remove the crusts from the bread and use a rolling pin - or even better, a pasta roller - to flatten the bread until very thin.
Use the melted butter to brush both sides of the bread, and to brush the insides of the pudding moulds/ramekins. Push a slice of buttered bread into each of the tins/ramekins, tucking in the corners.
Next, wrap a slice of ham around the inside of the bread to form a ring.
Crack an egg into each of the moulds. If your eggs are large you may need to discard some of the white.
Top each egg with a little wilted spinach, followed by a spoonful of the sauce mixture.
Carefully transfer the croque madames to the air fryer pan and bake for 15 minutes. Serve immediately.
Ingredients
Directions
Place ¼ cup of butter in a saucepan and melt.
Add the flour and stir to form a paste (roux).
Slowly add the milk and whisk until smooth. Add the Dijon mustard, nutmeg, salt and pepper, and cook over a low heat for 5 minutes, stirring continuously.
Finally, stir in the ricotta and set to one side to cool.
Heat a fresh pan until very hot, then add the handfuls of spinach followed by a drop of water. Stir rapidly to wilt the spinach - it will wilt very quickly. Remove the spinach from the pan and drain off any excess moisture using a kitchen towel. Season with salt and pepper, and set aside to cool.
Meanwhile…
Preheat the air fryer to 350°F (180°C).
Remove the crusts from the bread and use a rolling pin - or even better, a pasta roller - to flatten the bread until very thin.
Use the melted butter to brush both sides of the bread, and to brush the insides of the pudding moulds/ramekins. Push a slice of buttered bread into each of the tins/ramekins, tucking in the corners.
Next, wrap a slice of ham around the inside of the bread to form a ring.
Crack an egg into each of the moulds. If your eggs are large you may need to discard some of the white.
Top each egg with a little wilted spinach, followed by a spoonful of the sauce mixture.
Carefully transfer the croque madames to the air fryer pan and bake for 15 minutes. Serve immediately.
Hello there, my name is Tracey Allen from New York. I am a cooking enthusiast and a restaurant industry veteran. I have been spreading my passion for air fryers and simplified cooking with colleagues and friends for close to a decade. If you have any questions about air fryers, air cooking or healthy cooking feel free to contact me on the contact page.