A Croque Madame is, in its most simple form, a grilled ham & cheese sandwich with an egg on top- let's call it a Monte Cristo's European cousin. Done properly, a Croque Madame comes loaded with bechamel sauce and a crispy crust of cheese straight from the broiler. This version is a little more straightforward and foregoes the richness of the bechamel (it's still pretty rich without it). It's good for a Saturday morning brunch or even a weeknight breakfast-for-dinner situation.
We used large eggs the first time we made this and they ran away from their little puff pastry nests and got all over the baking pan. Make sure you indent your puff pastry squares well with the back of a spoon so there's a good basket for the egg to sit in. You can also try using a smaller egg if you find yours don't want to stay put either.
We spread some mustard on some squares and some Marmite on others as a base, but this is just to add flavour. If you don't like these tastes, simply omit!
We also used prosciutto ham for this recipe, but some folks find it to be quite salty. Ham, bacon, back bacon, or even some smoked salmon or grilled Spam would all be great substitutions here.
We ate this with mashed avocado as a side, like all good Millennials, but fresh fruit or a tomato salad would be just as tasty!
Check out our Instagram @butterboyyz for the visuals to go along with this recipe. Just head to our Highlights and you'll see it saved there.
- 1/2 block Butter Boys Original Puff Pastry, thawed & cold
- Dijon Mustard or Marmite
- 4 slices Prosciutto Ham
- 1/2 cup grated Gruyère, Swiss, or Emmentaller Cheese
- 4 Eggs
- Salt & Pepper
1. Preheat oven to 400 F.
2. Roll your puff pastry dough out onto a lightly floured surface. Using a sharp knife or a pastry wheel, cut into 4 rectangles and transfer to a cookie sheet lined with parchment paper.
3. Brush each square with Dijon mustard or Marmite for added flavour.
3. Fold a slice of ham on top of each pastry rectangle and sprinkle with shredded cheese.
4. Bake in a 400° oven for 15 minutes, or until pastry squares begin to puff. Remove from oven and using the back of a spoon, create an indent in the centre of each pastry rectangle, creating a basket for the egg to sit in.
5. Crack an egg into each basket and return to the oven for 15 minutes, or until pastry is browned and crisp.
6. Cool slightly and serve with mashed avocado and fresh pepper.
This recipe was developed by the Butter Boys in Toronto, Ontario.