Egg and maple bacon croque madame

  • Preparation 20 min
  • Cooking 45 min
  • Servings 8
  • Freezing I do not suggest



  • 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



  • 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!