Croque Madame Galettes with Everything Crust
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!
Ingredients
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!
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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