Puff Pastry Croque Madame (Printable Version)
Elegant French-inspired pastries with ham, Gruyere cheese, and a perfectly baked egg for an impressive breakfast or brunch.
# Ingredients:
→ Pastry Base
01 -
2 sheets puff pastry, thawed
02 -
1 egg plus 1 teaspoon water (for egg wash)
→ Filling
03 -
6 ounces Gruyere cheese, shredded
04 -
8 slices Black Forest ham
05 -
8 eggs
→ Seasonings
06 -
Kosher salt
07 -
Ground black pepper
08 -
Chives, chopped (for garnish)
# Steps:
01 -
Heat oven to 400°F (200°C).
02 -
Roll each pastry sheet into a square and cut into 4 squares each to make a total of 8 squares.
03 -
Place squares on parchment-lined baking sheets. Using a fork, poke several holes in the center of each square to prevent excessive rising.
04 -
Brush the edges of each pastry square with egg wash and sprinkle lightly with salt.
05 -
Place one slice of Black Forest ham on each pastry square, slightly folding to fit if necessary.
06 -
Sprinkle shredded Gruyere in a circular pattern on each square, leaving a small well in the center for the egg.
07 -
Bake for 10-15 minutes until the edges start puffing and turning golden.
08 -
Remove from oven and use the back of a spoon to gently press down the center of each pastry, creating a defined well for the eggs.
09 -
Carefully crack an egg into the well of each pastry square. Season eggs with salt and freshly ground black pepper.
10 -
Return to oven and bake for an additional 10-15 minutes until egg whites are set but yolks remain slightly runny.
11 -
Sprinkle with freshly chopped chives and serve immediately while hot.
# Notes:
01 -
Watch pastry closely as cooking time varies based on how cold your pastry starts. The pastry should be thawed but still cool for best results.