Puff Pastry Croque Madame
This Puff Pastry Croque Madame layers flaky pastry with savory ham, rich béchamel, melty cheese, and a baked egg on top—perfect for a special brunch, holiday breakfast, or when you want a little taste of France in your kitchen.
Ingredients
- 1 sheet puff pastry thawed
- 4 slices of deli ham
- 4 eggs
- ½ cup shredded Gruyère or Swiss cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- Pinch of ground nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Béchamel: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth and thickened. Stir in Dijon mustard, nutmeg, salt, and pepper. Set aside.
- Assemble Pastry: Roll out puff pastry into a large rectangle. Cut into 4 equal squares.
- Layer Filling: On each square, spread a spoonful of béchamel, add a slice of ham, a pinch of shredded cheese, and a little more sauce.
- Seal and Bake: Fold corners inward to form a rustic pocket, leaving some center exposed. Transfer to baking sheet and bake for 15–18 minutes until golden and puffed.
- Add Eggs: Remove tray, gently crack one egg into the center of each pastry. Return to oven and bake for 8–10 minutes, until egg whites are set.
- Garnish and Serve: Sprinkle with fresh parsley and cracked black pepper. Serve warm.
Notes
Puff Pastry Croque Madame – Helpful Tips
Cooking Tips & TechniquesThaw puff pastry completely in the fridge so it’s pliable but still cold — this helps it puff evenly.
Use high-quality ham and Gruyère or Swiss cheese for rich, authentic flavor.
Layer the ham and cheese evenly between the puff pastry sheets and crimp the edges well to seal in the filling.
Bake until golden and fully puffed — don’t underbake or it may collapse.
Top each square with a freshly fried or poached egg right before serving for that classic "Madame" touch. Serving Suggestions
Serve warm with a light green salad tossed in lemon vinaigrette.
Pair with roasted asparagus or sautéed mushrooms for a brunch-worthy plate.
Add a spoonful of Dijon mustard on the side for dipping or spreading.
Serve with mimosas, coffee, or a crisp white wine for an elevated breakfast or brunch.
Perfect for holiday mornings, bridal showers, or Sunday brunch at home. Make-Ahead & Storage
Make-Ahead: Assemble pastries (without egg) and refrigerate up to 1 day before baking. Fry eggs fresh just before serving.
Refrigerator: Store leftover pastries in an airtight container up to 3 days. Keep eggs separate for best results.
Freezer: Freeze unbaked (without egg) pastries for up to 2 months. Bake straight from frozen, adding 5–7 extra minutes.
Reheat: Warm in the oven at 350°F until heated through. Re-crisp on a baking sheet if needed. Tasty Variations to Try
Croque Monsieur Style: Skip the egg and serve as a simpler puff pastry melt.
Spinach & Mushroom: Add sautéed veggies to the filling for an earthy twist.
Spicy Dijon Kick: Spread a layer of spicy Dijon mustard inside before baking.
Mini Bites: Cut into smaller squares for elegant brunch appetizers or finger food.
Vegetarian Option: Use sautéed leeks or caramelized onions instead of ham.