Puff Pastry Croque Madame (Print Version)
# Ingredients:
01 -
2 sheets puff pastry, thawed to room temperature
02 -
1 whole egg, whisked with 1 teaspoon water for egg wash
03 -
170g (6 ounces) Gruyere cheese, shredded
04 -
8 slices Black Forest ham
05 -
8 whole eggs
06 -
Kosher salt and freshly ground black pepper, to taste
07 -
Fresh chives, chopped for garnish
# Instructions:
01 -
Preheat oven to 200°C (400°F).
02 -
Roll out each puff pastry sheet into an equal square. Cut each sheet into 4 equal squares. Arrange squares evenly spaced on 2 large sheet pans lined with parchment paper. Poke holes in the center of each pastry square with a fork, brush with egg wash and season with kosher salt.
03 -
Place ham on top of each puff pastry square. Sprinkle cheese evenly in a circle on the ham, leaving space in the center for the egg. Bake for 10-15 minutes until edges begin to puff.
04 -
Remove pastries from the oven. Using the back of a spoon, press a slight divot into the center of each pastry and carefully crack an egg into each well. Season eggs with kosher salt and freshly ground black pepper.
05 -
Return to oven and bake for an additional 10-15 minutes until egg whites are set and puff pastry is golden brown. Remove from oven, garnish with chopped chives, and serve immediately.
# Notes:
01 -
This elegant interpretation of the classic French Croque Madame uses puff pastry instead of bread for a more sophisticated presentation.
02 -
For a runnier yolk, reduce the final baking time by 2-3 minutes.