Croque Madame Breakfast Pizza
This Croque Madame Breakfast Pizza takes a French bistro classic and turns it into a fun and shareable dish. A light, golden, crispy crust is layered with tangy Dijon, rich and melty Gruyère, and savory ham, then finished with perfectly runny Conestoga Farms eggs—adding a velvety richness to every bite. Whether you're serving brunch or indulging in breakfast-for-dinner, this pizza is a showstopper that’s both comforting and elegant.
Ingredients
- 2 tbsp butter softened, plus additional
- 2 tbsp Dijon grainy style preferred
- 454 g pizza dough room temperature
- All purpose flour for dusting
- 250 g gruyere cheese sliced or grated
- 150 g ham thinly sliced
- 4 Conestoga Farms eggs
- Hot honey optional
Instructions
- Preheat the oven to 450°F.
- Whisk together the softened butter and Dijon in a small bowl and set aside.
- Generously butter a 9x13” baking pan. Roll the pizza dough into a rectangle about the size of the pan on a lightly floured surface. Transfer the dough to the pan and stretch it to the edges, pressing it into the corners.
- Spread the mustard out in an even layer over the pizza dough. Top with the cheese. Bunch up the slices of ham and arrange sporadically on the pizza.
- Bake for 17-20 minutes, until the cheese is melted the crust is just beginning to brown.
- Remove the pan from the oven and crack the eggs directly on top of the pizza. Return it to the oven for 5-7 minutes, until the egg whites are set and the yolks are still soft.
- Allow the pizza to cool for just a few minutes before slicing and enjoying!
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