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Puff Pastry Croque Madame
x 1
Flaky puff pastry topped with Dijon, thyme, gruyere, ham, and a baked egg. Serves a crowd.
Best consumed right away. Leftovers refrigerate up to 3 days; reheat at 350°F for 5-10 minutes (this may fully set the yolk).
2 sheets puff pastry thawed; about 2 sheets (16-18 oz)
1 item egg yolk for egg wash; whisk with 1 teaspoon water
1 teaspoon water for egg wash
2 tablespoons Dijon mustard
1 tablespoon fresh thyme finely chopped
6 ounces Gruyere cheese shredded
8 slices Black Forest ham thinly sliced, slices halved
8 item egg
salt to taste
black pepper to taste
chives finely chopped, for garnish
Preparation
Preheat the oven to 400°F and line two sheet pans with parchment paper.
Gently roll each sheet of puff pastry to roughly 10 x 11 inches, then cut each sheet into 4 rectangles and transfer to prepared sheet pans.
Use a paring knife to score a 1/2 inch border around the edges of each rectangle without cutting all the way through.
Spread about 1 teaspoon of Dijon mustard in an even layer in the center of each rectangle and sprinkle with a small amount of chopped fresh thyme.
Top each with a small handful of shredded Gruyere, then arrange ham slices around the center leaving a well for the egg.
Brush the exposed edges of each pastry rectangle with the egg wash (egg yolk whisked with 1 teaspoon water).
Bake for 10 minutes, until the cheese is melty and the puff pastry just starts to lightly brown.
Remove from the oven and use the back of a spoon to create a well in the center of each rectangle; crack an egg into each well and season with salt and pepper.
Return to the oven for about 10 minutes, until the egg whites are cooked through and yolks remain runny.