Croque Madame Breakfast Pizza

Philip Lago

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.

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Prep Time 10

Cook Time 20

Course Breakfast

Cuisine French

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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