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Croque madame flatbread, cut in half with a runny egg yolk.

Croque Madame Flatbreads

Teri & Jenny
5 from 1 vote
Servings 4


  • 2 flatbread (such as naan or pita)

mornay sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup plus 2 tablespoons whole milk
  • ½ teaspoon dry mustard
  • ½ teaspoon ground ginger
  • 4 ounces shredded gruyere cheese
  • 2 ounces grated Parmesan cheese
  • salt and cracked black pepper to taste


  • 4 tablespoons whole grain mustard
  • 4 ounces shredded gruyere
  • 4 ounces smoked ham, chopped
  • 2 large eggs, separated
  • sliced chives


  • Preheat oven to 375˚F.
  • Lightly toast flatbread directly on the center rack of the oven (you want to barely toast the bread, so that it just begins to stiffen, but not actually brown).
  • Mornay sauce: Melt butter in a small saucepan over medium heat. Add flour and stir over heat for 2 to 3 minutes to cook off any raw flour taste. Add milk in a steady stream while whisking, then continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in dry mustard, ginger, gruyere, and Parmesan. Continue to stir until cheeses melt and sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.
  • Remove flatbread from oven, transfer to a baking sheet and top each with a thin layer of mustard, followed by a sprinkle of gruyere cheese and ham.
  • Create a divot in the center of each flatbread and fill each with an egg white.
  • Transfer to an oven and bake for 10 to 12 minutes or until cheese has melted and egg whites are mostly set.
  • Remove flatbreads from oven and top each egg white with a yolk and replace back in oven for an additional 3 to 5 minutes or until egg whites fully set, but yolks are still runny.
  • Drizzle each flatbread with mornay sauce, season with cracked black pepper and finish with sliced chives. Serve immediately.


  • *Makes 2 Flatbreads
  • *Tip: If mornay sauce cools and thickens too much while flatbreads are in the oven, place back over low heat and stir in warm water or milk, 1 tablespoon at a time, until sauce thins out to drizzling consistency. Adjust seasoning, if needed, and serve.
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