Description
A delicious twist on the classic Croque Monsieur, featuring flaky puff pastry, layers of savory ham, and a perfectly runny egg.
Ingredients
Scale
- 2 sheets puff pastry, thawed to room temperature
- 8 whole eggs (fresh, room temperature preferred)
- 6 ounces Gruyère cheese, shredded
- 8 slices Black Forest ham, thinly sliced
- 1 whole egg (for wash), whisked with 1 teaspoon of water
- Kosher salt, to taste
- Ground black pepper, to taste
- Chopped chives, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Roll out thawed puff pastry on a lightly floured surface and cut each sheet into 4 equal squares (8 total).
- Place squares on baking sheets, leaving 2 inches of space between each for expansion.
- Press the center of each square to form a shallow well.
- Layer each with 1 slice of ham and a sprinkle of shredded Gruyère cheese.
- Crack an egg into the center of each pastry over the ham and cheese.
- Season with salt and pepper.
- Brush pastry edges with the egg wash.
- Bake for 20–25 minutes until golden brown and eggs are set but yolks remain runny.
- Remove from oven, garnish with chopped chives, and let rest for 3–5 minutes before serving.
Notes
Use fresh ingredients for the best flavor and avoid overcooking to keep the egg yolks runny.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg