GF Ham and cheese croque madame

Preheat your oven or air fryer to 425°F (220°C)—if you have a convection/fan setting, turn it on. On a clean surface, sprinkle about 1 tablespoon of everything bagel seasoning in a square shape slightly wider than your rice paper.

Take your first rice paper sheet and submerge it completely into the whisked egg wash for 2 to 3 seconds. Lay it flat directly over that patch of everything bagel seasoning. Dip your second sheet in the egg wash and stack it perfectly on top of the first.

Spread 1 tablespoon of Dijon mustard right in the middle, leaving a clean border around the edges. Lay down a slice of cheese, and pile 3 slices of ham over the cheese.

Fold the four outer corners of the rice paper inward about 3/4 of an inch toward the center to create a neat square package. Crucial tip: Do not fully overlap them in the middle—leave a small square opening or “window” of exposed ham in the center.

The whole egg drop

Transfer your folded pocket onto oiled parchment paper (if using an oven) or straight into your greased air fryer basket. Carefully crack a whole raw egg directly onto the exposed ham window in the center. Sprinkle a bit more everything bagel seasoning, salt, and pepper over the egg.

Bake or air fry at 425°F. Around 10 minutes will give you a perfect, runny jammy yolk. If you prefer your egg whites completely set and a firm yolk, leave it in for closer to 14 minutes.