Le McMuffin!

Le Mcmuffin... well sort of, but its certainly delicious.

Sunday's off work are one of my favourites for making a delicious brunch.
Today's mimics a posh mcmuffin, Egg, bechamel, cheese, chives, everything you could want!

What do I need?

English Muffin
Egg
Dijon Mustard
flour
milk
butter
chives
gruyere
parmesan
prosciutto
tomato


Looks a little complex but if you make a couple it's super easy!

Start off by lightly toasting the muffin. Whilst toasting, melt 1 tbsp of butter in a pan, and allow to bubble and turn slightly brown then stir in enough flour to soak it all up (it should look a little like mash potato). Begin adding a little milk at a time, and stirring continuously until you've made a runny bechamel sauce. add in a handful of grated Gruyere and combine.
Once combined add a dash of salt and pepper, and decent pinch of nutmeg. (my favourite addition to a cheese sauce)

Smear a little Dijon mustard over the base of the muffin, and top with tomato and an extra slice of gruyere,
Take the top of the muffin, and spread with a decent amount of the cheesy sauce, and a sprinkling of Parmesan.
Melt these both under the grill until bubbling and a little brown.

If you like as well, I pop the prosciutto on top of the base to crisp up a little while I fry the egg to perfection!

Once everything is warmed through and bubbling, place the egg on top of the face, gently top with the cheesy top and sprinkle with chives.

How good does that look!
And really not that complicated. A little extra work at the weekend for an impressive breakfast is always worth it I reckon.

This recipe is easily adopted to make for 4 people and makes it much more worth the little extra effort. Or batch cook and wrap up in the fridge for a quickly re-heatable breakfast muffin, and brighten up your weekday mornings!