These mini savory croque madame galettes have flaky pie crust, black forest ham, creamy Swiss cheese, Dijon mustard, runny eggs, and everything bagel seasoning. They’re a huge crowd-pleaser and one of my go-to dishes for holidays or weekend brunch parties!

A closeup overhead image of a savory croque madame galette with a runny egg on a white marble counter surrounded by rows of galettes and a white bowl of chives.

It’s a rare Sunday when I’m actually human enough to have a proper brunch before noon. Beyond the mandatory sleeping in portion of Sundays, I also have to lay in bed scrolling through my phone, drink a cup of coffee, and snuggle my dog on the floor for thirty minutes all before putting on my face and some real pants.

Luckily, I think Sundays always feel like morning until it starts to get dark and the Sunday Scaries kick in. So, brunch usually happens anywhere between 12:30 and 3 in the afternoon which means I get to sleep in and skip all the Sunday-brunch crowds. Win-win!

I originally fell in love with galettes when I was a student in pastry school. And when I was in France this past summer, I was utterly obsessed with croque madames. So I decided to combine the two, and the result is a brunch situation that has just about everything you could hope for. Salty ham, melty cheese, runny eggs, and carbs all in handheld form. They’re lovely with a side of coffee, brioche French toast casserole, or fluffy orange poppy seed muffins.

(Side note: I just learned that croque madame translates to “Mrs. Crunch” which is now my stage name, thank you very much).

Homemade or store-bought pie dough

An overhead image of a square of brown parchment paper topped with Swiss cheese next to a grey bowl of ham, pie dough, eggs, a jar of Dijon, a jar of flour, and a white bowl of everything bagel seasoning on a white counter.

We all know I’m partial to a good homemade pie crust but any will do! If you go store-bought, try to find an all-butter pie dough for the best taste. You will also need to buy a few packages to get enough servings!

For the rest of the recipe, get some black forest ham, Swiss cheese, Dijon mustard, eggs, everything bagel seasoning, and fresh chives.

Make the galettes

Two images; on the left, a woman wearing a grey and white striped dress is rolling pie dough on a marble counter next to a beige linen, eggs, more pie dough, and a jar of flour. On the right, the woman is spreading Dijon mustard onto the pie dough.
Start by rolling out your pie dough into eight 6-inch circles. Next, spread some Dijon mustard in the center of each pie dough circle, leaving about a 1” edge.
Four images; on the left and middle left, a woman wearing a grey and white striped dress is folding a galette with ham and cheese in the center. On the middle right, an overhead image of raw galettes on a sheet pan. On the right, the galettes are cooked and placed on a marble table next to a white bowl of chives.

Pile ham and cheese in the middle of each pie dough. Use your fingers to fold the edges of the pie dough. Brush the exposed pie dough with egg wash & sprinkle with everything bagel seasoning. Par-bake the galettes. Then, break an egg in the center of each galette & bake until set.
A side image of a white plate of savory croque madame galettes on a wood tray next to a Chemex, two cups of coffee, a white bowl of chives, and a beige linen on a white table with a grey speckled background.

To store leftovers

If you have leftovers, you can just pop them in an airtight container and store them in the fridge for 3-4 days. To reheat the galettes, I would highly recommend baking them at 350°F for 10 minutes until they are warm.

Keep in mind, if you have already baked the eggs, they will continue baking and will just have a more firm yolk rather than runny. If you expect to have leftovers, I recommend making them without eggs and serving them with fried eggs on the side instead.

Make-ahead & freezer instructions

To make savory galettes in advance, just assemble them up to the point that you would brush them with egg wash. Freeze for 1-2 hours until they are very firm. Then, wrap each individual mini galette in plastic wrap or parchment paper. Pop them into an airtight container or zipper bag and freeze for up to 1 month.

Do not freeze the galettes with egg wash, everything bagel seasoning, or eggs! Eggs definitely do not freeze well.

An overhead photo of a man's hand reaching for a croque madame galette on a white plate placed on a wood tray. The tray is next to a Chemex, two cups of coffee, a white bowl of chives, and a tan linen with a marble background.

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A closeup overhead image of a croque madame galette on a marble counter surrounded by more galettes and a white bowl of chives.
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Croque Madame Galettes with Everything Crust

Yield: 8 mini galettes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
These are my go-to meal for a brunch party or holiday breakfasts! These croque madame galettes have savory ham, Swiss cheese, Dijon mustard, and runny eggs wrapped up in everything bagel pie crust. They're freezable, make-ahead-able, and delicious even at room temperature!
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Ingredients

  • 9 eggs
  • 1 pound pie dough, store-bought or homemade
  • 1/4 cup Dijon mustard
  • 1/2 pound black forest ham, roughly chopped
  • 1/2 pound Swiss cheese, grated or sliced
  • 1/4 cup everything bagel spice, store-bought or homemade
  • 2 Tablespoons fresh chives, chopped
  • Kosher salt and freshly-ground black pepper, to taste

Instructions 

  • Preheat the oven to 400°F. Line 2 sheet pans with parchment paper. In a small bowl, whisk 1 of the eggs with 1 Tablespoon of water to make an egg wash. Set aside.
  • Next, divide the pie dough into 8 balls. Roll each ball of dough on a floured surface until it is about 6'' in diameter. (For less 'rustic' galettes, place a 6'' bowl or plate upside down on the pie dough and use it as a guide to trim off any rough edges with a pizza cutter).
  • Spread 1/2 Tablespoon of Dijon in the middle of each pie circle, leaving a 1-inch edge on the pie dough. Divide the ham and cheese equally between the pie dough circles, leaving a 1-inch border of exposed pie dough. Alternate between ham and cheese to get those pretty layers!
  • Next, using floured fingers, fold the edges of the pie dough circles up and over the filling, leaving an exposed center. Press the folds firmly so they don't come undone in the oven!
  • Brush the exposed pie dough edges with egg wash and sprinkle the edges of each galette with 1/2 Tablespoon of everything bagel seasoning.
  • Bake the galettes for 15 minutes, or until the dough starts to turn golden brown.
  • Remove the galettes from the oven, and break an egg into the center of each galette. Season with salt and pepper. Bake for another 8-15 minutes until the pie dough is a deep golden brown, the egg whites are set, and the egg yolks are still runny.
  • Sprinkle the finished galettes with the fresh chives. Serve and enjoy!

Notes

Most pre-made pie dough is 14-15 oz. which will also work for this recipe!
Keep any extra pie dough balls/circles in the fridge while you roll so that the butter in the dough doesn’t melt. Cold butter = flaky layers! If at any point the dough starts to get warm, just pop the dough/galettes back in the fridge for 5-10 minutes.
Press the folds of the galettes firmly so they do not un-fold in the oven. Speaking from lots of experience here!
I like to break the eggs into a ramekin and pour them into the center of each galette for extra control. Keep in mind, the egg whites might run over the galette. It’s not that big of a deal! If you want them to look prettier, serve the galettes with fried eggs on top instead of baked.
Don’t use eggs if you plan on having leftovers or freezing the galettes. I’ve said it before and I will keep saying it. Frozen eggs are weird!
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Cuisine: American, French
Course: Breakfast, Brunch
Author: Sara Lynn Hunt Broka
Serving: 1mini galette, Calories: 410kcal, Carbohydrates: 20.1g, Protein: 20.4g, Fat: 27.6g, Saturated Fat: 9.1g, Cholesterol: 206mg, Sodium: 779mg, Potassium: 229mg, Fiber: 1.5g, Sugar: 2.1g, Calcium: 309mg, Iron: 3mg
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