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
Produced by Sébastien Brunet, this Vouvray is in my opinion fully suitable for brunch or for a lunch with brush! Cracking, fresh, on notes of green apple, fresh apricot and bread yeast, it will be extremely pleasantly pleasant with this Croque Madame and will clean the palate between each very fatty and delicious bite.
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Saison, 6.6%
Pie Braque
The perfect brunch dish, it will call for a dry and delicate beer. This season of Pie Braque will bring aromas of honey, pepper and crunchy grains. The spice flavors developed by the yeast will join the egg yolk to enhance it. The crunchy cereals reminiscent of a fresh bread crust will resonate with the puff pastry for more crunchiness. Its marked effervescence brings a touch of acidity in the mouth, making it all the more digestible for a weekend brunch.
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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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