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Kurobuta Canadian Bacon Croque Madame Puff Pastry with Spring Salad

Nathan Michael & Julia Flowers

Servings

4 to 8

Calories

1295

Cuisine

French

Category

Brunch

This elegant twist on a French classic transforms the beloved Croque Madame into a golden, flaky showpiece. Buttery puff pastry cradles layers of Dijon, thyme, melted Gruyère, and rich SRF Kurobuta Canadian Bacon, finished with a perfectly baked egg nestled in the center. The result is crisp, savory, creamy, and indulgent all at once. Paired with a bright spring fennel salad, this dish strikes the perfect balance between comfort and freshness—ideal for brunch gatherings, holiday mornings, or a refined lunch spread.



Kurobuta Canadian Bacon Croque Madame Puff Pastry with Spring Salad

Ingredients

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    • 2 sheets puff pastry, thawed (classic or gluten free)

    • 8 teaspoons Dijon mustard

    • 2 teaspoons dried thyme

    • 6 ounces Gruyere cheese, shredded

    • 1 package Kurobuta Canadian Bacon

    • 1 egg yolk _ 1 teaspoon water, whisked (for egg wash)

    • 8 eggs

    • salt & pepper

    • 2 tablespoons chives, minced

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    • 1 package baby spring greens

    • 1 small bulb fennel, thinly sliced

    • ½ cup sliced almonds

    • ¼ cup extra virgin olive oil

    • 2 tablespoons white wine vinegar

    • 2 teaspoons Dijon mustard

    • 1 tablespoon honey

    • 1 tablespoon minced shallot

    • salt & pepper

    Directions

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      1. Preheat the oven to 400°F. Line two sheet pans with parchment paper.

      2. Gently roll out the puff pastry sheets and cut each sheet into four rectangles (eight total). Place four rectangles per sheet.

      3. Using a pairing knife, carefully score a border about ½ inch from the edges, cutting halfway through the pastry to create a raised frame.

      4. Brush the edges with the egg wash.

      5. Spread 1 teaspoon Dijon inside each scored rectangle, keeping within the border. Sprinkle with a pinch of dried thyme.

      6. Add a layer shredded Gruyere to each center, then top with two slices of SRF Kurobuta Canadian Bacon.

      7. Bake for 11 minutes, until the pastry begins to puff and lightly brown.

      8. Remove sheet pans from the oven. Using the back of a spoon, gently press down the center of each pastry to create a well in the bacon.

      9. Carefully crack one egg into each center. (Smaller eggs work best. If using large eggs, leave a bit of the white behind.)

      10. Return to the oven and bake for another 8 to 10 minutes, until the egg whites are set and the pastry is golden brown.

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      1. While the pastries finish baking, whisk together the olive oil, white wine vinegar, Dijon, honey, shallot, salt, and pepper.

      2. In a large bowl, combine the spring greens, fennel, and sliced almonds. Toss with the dressing just before serving.

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      1. When the pastries are golden and the eggs are set, remove from the oven. Season lightly with salt and pepper and finish with a generous sprinkle of minced chives.

      2. Serve warm alongside the crisp spring salad.