This Croque Madame Pizza with it’s two kinds of cheese, pancetta and runny egg yolk is sure to become your favorite! Post may contain affiliate links.
If you are able to get fresh eggs from a local CSA or co-op, I highly recommend it. I was amazed at the difference between their egg yolks and the store bought egg yolks. Back were the deep golden orange yolks of my youth, instead of the very pale butter yellow yolks from the store bought eggs. Needless to say, we have been enjoying our eggs immensely. I’ve been making a frittata every week, but most of them don’t make it to the blog. They are the simple, use whatever cheese, veggies, or leftover meat is in the fridge. A sort of kitchen sink frittata. Sometimes though I return to old favorites, like a Sweet Potato and Baby Spinach Frittata and Baked Provolone and Sausage Frittata.
But man or woman does not live by frittatas alone, though served with a salad and a glass of wine, I could eat them practically every night of the week! Now that I have to use up a dozen eggs a week, I am on the lookout for different ways to use eggs. Luckily, eggs are so versatile, I have had no trouble using them up. Take pizza for example. Yes, you can even have eggs on your pizza! This Croque Madame Pizza from Donna Hay Magazine Aug/Sep 2015 may just be my post favorite pizza recipe ever!! Using naan bread (my favorite pizza cheat), you can have this on the table in about 30 minutes or less.
Seriously easy and seriously amazing. I know you were hoping for runny yolk money shot, but I knew that once I had that gorgeous golden yolk oozing all over my pizza, I wasn’t stopping for photos. So, you’ll just have to imagine it. It was divine!
- 3/4 cup grated cheddar
- 3/4 cup grated gruyere
- 3/4 cup sour cream
- 3 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- salt and fresh ground black pepper
- 6 small flatbreads
- 12 slices flat pancetta
- 12 eggs
- Preheat oven to 425.
- In a medium bowl, combine the cheddar, gruyere, sour cream, mustard, Worcestershire sauce, salt and pepper. Mix to combine.
- Place the flatbreads on two baking sheets lined with parchment paper. Spread the cheese mixture on each of the flatbreads. Top each flatbread with 2 slices of pancetta. Cup the pancetta a bit to hold the eggs. Crack an egg into each pancetta cup.
- Cook for 20 minutes or until the egg is just cooked. Watch the time, I did about 18 minutes. Sprinkle with salt and pepper. Slice to serve.