Puff Pastry Croque Madame

Flaky, golden brown puff pastry is topped with dijon mustard, fresh thyme, gruyere cheese, ham, and a perfectly cooked egg for a delicious breakfast that works well for a crowd! You only need 6 ingredients and a little over 30 minutes to make these.

We always have our holiday appetizer, dinner and dessert menus planned out far in advance, but breakfast always gets last priority. We usually end up making homemade waffles, and a big fruit salad, but it's always nice to have something savory ahead of lots of cookies and treats!

Enter: these delicious puff pastry croque madame. They're like something you would get at a bakery, but they're actually very easy to make! One batch makes 8, and it would be super easy to double it for an even larger crowd.

These were inspired by last year's popular Croque Monsieur Bites. They make for a great holiday appetizer!

This recipe is part of our 2025 Recipe Advent Calendar. If you've missed the other posts so far, try our Sausage Roll Wreath or Slice and Bake Cheddar Cheese Coins next!

Jump to:

• What You Need To Make This
• How To Make This Recipe
• Storage
• Lexi & Beth's Top Tips
• More Brunch Recipes
• 📖 Recipe
• 💬 Reviews

What You Need To Make This

• Puff pastry: We use the brand Pepperidge Farm for this recipe. It comes in two sheets that just need to be rolled out slightly thinner. It's easy to find in just about any grocery store in the U.S.!
• Dijon mustard: In a pinch, stone-ground or spicy brown mustard would work as a substitute, but we do not suggest using regular yellow mustard.
• Thyme: Feel free to substitute fresh for dried.
• Gruyere: We shred our own from a block, which tends to melt better than pre-shredded cheese. Swiss cheese would work well as a substitute.
• Ham: Look for a thin sliced deli ham for this recipe.
• Eggs: Smaller eggs are better for this recipe, so they don't flow over the edges of the puff pastry.
• Chives: Optional for garnish. Parsley would also work well.

How To Make This Recipe

Gently roll each sheet of puff pastry to roughly 10 x 11 inches, then cut each sheet into 4 rectangles. Transfer the rectangles to prepared sheet pans.

Use a paring knife, score a ½ inch border around the edges of each rectangle. Don't cut all the way through.

Spread about 1 teaspoon of dijon mustard in an even layer in the center of each rectangle, then sprinkle with a small amount of fresh thyme.

Top with a small handful of shredded cheese, then arrange the ham slices around the center, leaving a well for the egg. Brush the exposed edges of each puff pastry rectangle with egg wash.

Bake for 10 minutes at 400˚F, until the cheese is melty and the puff pastry just starts to lightly brown. Remove from the oven. Use the back of a spoon to create a well in the center of each rectangle.

Crack an egg in the center of each pastry. Season with salt and pepper to taste. Return to the oven for about 10 minutes, until the whites of the egg are cooked through and the yolk is still runny. Garnish with chives, and enjoy warm!

Storage

These are best consumed right away. If you do have any leftovers, refrigerate in an airtight container for 3 days. You can reheat them in a 350˚F oven for 5-10 minutes until warmed through, but keep in mind that this will likely set the egg yolk completely.

Lexi & Beth's Top Tips

• After the first bake, make sure to press down the center of the rectangle with the back of a spoon. This will create a shallow well for the egg so it doesn't spill over the edges. This is also why we score a border around the edges – it puffs up and helps to create a barrier for the egg.
• Keep an eye on the eggs in the oven. Depending on how they spread when you crack them, some may cook faster than others. You can always remove one or two from the oven while the others finish cooking!

More Brunch Recipes

Print

📖 Recipe