Servings: 4
Prep Time: 15 mins
Cook Time: 35 mins

Ingredients

• 4 oz Pancetta, Diced
• 6 oz Meatnisters Chicken Tenderloins
• Kosher Salt
• Freshly Cracked Black Pepper
• 4 Scallions, sliced (including bulb) – reserve 2 Tbsp for garnish
• 2 Garlic Cloves, peeled & sliced
• 2 Tbsp + 2 Tbsp Butter, divided
• 2 Tbsp Flour
• 1 cup Whole Milk
• 1 Sheet Puff Pastry, partially thawed
• 4 oz Gruyere Cheese, grated
• 4 Whole Eggs + 1 Egg Beaten, separated
• Olive Oil

Instructions

1. Set the oven to 400 degrees Fahrenheit or prepare the puff pastry as directed on the box.
2. When the pan is hot, add the pancetta and let it slowly render. Remove pancetta from skillet after cooking for 6 to 8 minutes or until crispy.
3. Add the chicken to the hot skillet with the pancetta grease after seasoning with black pepper and kosher salt. If more fat is required, use olive oil. Cook the chicken for 8 to 10 minutes, turning it over halfway through, or until it is golden brown on each side and reaches a temperature of 165°F inside. Take the chicken out and let it cool. With a fork, shred and reserve.
4. Add 2 tablespoons of butter, sliced scallions, and minced garlic to the remaining fat in the pan and simmer for about 3 minutes, or until aromatic. To make a roux, whisk in the flour and cook for an additional 2 minutes. After incorporating the milk, bring the liquid to a boil while stirring continually. When the mixture reaches a boil and starts to thicken, turn off the heat. Add the chicken shreds and combine well.
5. Puff pastry should be divided into 4 equal squares and placed on a baking sheet coated with parchment paper. Use the beaten egg to apply egg wash to each square; this will aid in browning.
6. To stop the middle of each square of puff pastry from inflating up, score it with a paring knife or fork. Each pastry square should have a few tablespoons of the chicken and bechamel mixture in the middle. Add about 1 oz of grated Gruyere cheese to each square.
7. Bake the pan in the preheated oven for 12 to 15 minutes, or until the edges puff and start to brown.
8. Bring a saucepan with at least 2 inches of water to a boil and then decrease the heat to simmer while the puff pastry is baking. Remove the liquid whites from the cracked egg in a fine mesh strainer over a small basin, then transfer the egg to the bowl or ramekin. To make a vortex, add one tablespoon of white vinegar to the pot and stir. Set a timer for 3 minutes and pour the egg-filled ramekin into the center of the vortex.
9. Use a slotted spoon to remove the egg from the pot once it is finished cooking. Use a paper towel to dab away any extra water. Remove the puff pastry from the oven once it has browned and the cheese has melted.
10. Each Croque Madame should have a poached egg, reserved crispy pancetta and garnish with sliced scallions. Enjoy!