Egg and maple bacon croque madame
- Preparation 20 min
- Cooking 45 min
- Servings 8
- Freezing I do not suggest
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In my opinion, nothing beats a salty, greasy Sunday morning breakfast when it’s a bit of a morning after. Here I give you my egg and maple bacon croque madame recipe. It is also the perfect recipe to impress during a brunch with friends! It’s good, it’s crispy and so easy to make!
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Ingrédientse
- 375 g maple bacon
- 450 g puff pastry, cut into 8 squares
- 1 egg beaten with 1 teaspoon water
- 160 g raclette Oka cheese, grated
- 160 g aged Oka cheese, grated
- 8 slices Black Forest ham
- 8 eggs
- 10 sprigs of fresh chives, finely chopped
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Preparation
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper and lay the bacon slices. Place in the oven and cook for 10 to 12 minutes or until the bacon is semi-crispy. Drain and place on several sheets of paper towel to remove the fat. Let the oven run.
- On two large baking sheets lined with parchment paper, place the puff pastry and poke each one about 6 times with a fork. Brush with the egg and water mixture.
- Add ham slices and bacon.
- Put the cheese in a bowl, mix and spread over the puff pastry. Form a hole without cheese in the center. Place in the oven and bake for 20 minutes.
- Remove from the oven and using the back of a spoon, press down in the center of each to form a hole.
- Crack the eggs in the center, season with salt and pepper and return to the oven. Cook for about 15 minutes, until the pastry is golden, the white well set, but the yolks still runny. Garnish with chives and serve!
Our sommeliers suggest
Sébastien Brunet Le Naturel Vouvray 2020
Vallée de la Loire, France
Made by Sébastien Brunet, this Vouvray is, in my opinion, just right for brunch or for a lunch with brunchy vibes! Crisp and fresh, with notes of green apple, fresh apricot and bread yeast, it will be without a doubt extremely pleasant with this croque madame and will clean the palate between each greasy, delicious bite.
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Saison, 6.6%
Pie Braque
A brunch with a runny egg yolk calls for a delicate beer, not a big one. The spices from the saison yeast lift the yolk, and its crisp grain recalls the crust of the toasted bread. The bubbles and the touch of acidity keep it all easy to get through on a Sunday morning.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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