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!
1/4ceverything bagel spice,store-bought or homemade
Salt and pepper,to taste
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'' edge on the pie dough. Divide the ham and cheese equally between the pie dough circles, leaving a 1'' 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!*****
Freezer Instructions: to freeze the galettes, make them up until the galettes are assembled. Don't brush them with egg wash!****** Just pop them on a sheet pan and freeze for 1-2 hours, until very firm. Next, wrap each galette in plastic wrap or parchment paper and store them gently in an airtight container or zipper bag. Freeze for up to one month.To bake the galettes, remove them from the wrappers and line the frozen galettes on a parchment-lined sheet pan. Brush with egg wash, sprinkle with everything bagel seasoning, and bake as instructed above. You may need to add up to 3-5 minutes of baking to ensure they are cooked through!
*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.***You want to make sure to leave at least a 1'' border of pie dough so that you have something to fold up and over the filling!****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.*****To make these galettes a meal, you can also make four larger (still mini) galettes. Just divide the dough into 4 balls and roll into 8'' circles. Divide the remaining ingredients between the 4 galettes. Only bake 1 egg on top of each galette. 2 eggs will be too much!******If you plan on freezing the galettes, do not brush them with egg wash or add the eggs. Do this when you actually bake them.