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Croque Madame Dutch Baby

This Croque Madame Dutch Baby features a giant pancake filled with the classic components of a Croque Madame sandwich - shaved ham, gruyere, a blanket of bechamel, and fried eggs.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course brunch
Servings 4

Equipment

  • Large Cast Iron Skillet

Ingredients
  

Chive Dutch Baby

  • 4 tbsp unsalted butter divided
  • 4 large eggs
  • ⅔ cup milk I used 2%
  • ⅔ cup all-purpose flour
  • ¼ cup fresh chives finely chopped
  • ½ tsp salt

Gruyere Mornay Sauce

  • 1 tbsp unsalted butter
  • 1½ tbsp all-purpose flour
  • 1 cup milk I used 2%
  • 1 tbsp Dijon mustard heaping
  • ¾ cup gruyere shredded

To Assemble

  • 8-12 slices shaved ham
  • ⅓ cup gruyere shredded
  • 2 large eggs
  • 1 cup grape tomatoes halved
  • 1 avocado sliced
  • ½ cup pea shoots

Instructions
 

For the Dutch Baby

  • Preheat the oven to 425°F.
  • Place 2 tbsp of the butter in a small dish and place it in the microwave. Heat in 15 second bursts until melted. Set aside to cool slightly.
  • Place the eggs, milk, flour, chives, salt, and melted butter in a blender or large food processor. Blend until smooth and free of lumps. Set aside.
  • Place the remaining butter in the center of a large cast-iron skillet. Once the oven is up to temperature, place the skillet inside and let heat for 5 minutes. Remove the skillet from the oven and swirl the pan to ensure it is evenly coated with the now melted butter.
  • Pour the batter into the skillet and immediately return to the oven. Bake the dutch baby for 15 minutes. Do not open the oven during this time.

For the Mornay Sauce

  • While the dutch baby is baking, make the mornay sauce. Place the butter in a small saucepan and place over medium heat. Once the butter is melted, whisk in the flour to form a roux. Gradually whisk in the milk and stir in the Dijon mustard. Bring the sauce up to a gentle simmer.
  • Once the sauce is simmering, take it off of the heat and add the cheese. Stir the sauce until the cheese has melted. Taste and season with salt accordingly. Set aside.

To Assemble

  • Take the puffed dutch baby out of the oven and place the ham in the center. Pour the mornay sauce over the ham and sprinkle with the gruyere cheese. Return the dutch baby to the oven and bake for 5-10 minutes or until the cheese has melted and the sauce is bubbling. **
  • While the dutch baby is in the oven for the second time, fry the eggs sunny-side up in a non-stick frying pan.
  • Take the dutch baby out of the oven and top with the fried eggs, avocado, tomatoes, and pea shoots. Serve immediately with your caffeinated beverage of choice.

Notes

** The sauce may not have the chance to turn golden before the edges of the dutch baby overcook. Just aim to melt the gruyere. If the lack of golden bubbliness really bothers you, feel free to take a kitchen torch to it.
Keyword bechamel, croque madame, dutch baby, fried eggs, ham