Croque Madame Waffles (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
2 cups whole milk
02 -
4 tablespoons butter
03 -
4 tablespoons all-purpose flour
04 -
2 tablespoons Dijon mustard
→ Waffles
05 -
2 eggs, lightly beaten
06 -
1/4 teaspoon salt
07 -
3 teaspoons baking powder
08 -
2 cups all-purpose flour
09 -
1 3/4 cups whole milk
10 -
1/4 cup butter, melted
11 -
1 cup Gruyere cheese, shredded
12 -
1 cup shaved ham, diced
13 -
18–24 slices shaved ham
14 -
1 cup Gruyere cheese, shredded
15 -
6 eggs, poached or fried to your liking
16 -
Salt and pepper to taste
17 -
Chives for garnish, optional
# Instructions:
01 -
Heat a small pan over medium-low heat and let the butter melt. Stir in the flour and cook, stirring now and then, for about 2 minutes. Slowly pour in milk while whisking until well blended. Keep mixing until the mixture thickens and sticks lightly to the back of a spoon. Take off the heat, add Dijon mustard, and flavor with salt and pepper as needed.
02 -
In a big mixing bowl, combine the baking powder, flour, and salt. Toss in eggs, melted butter, and milk, stirring until mixed. Gently fold in diced ham and grated Gruyere cheese.
03 -
Get your waffle iron ready by preheating it and greasing its surface. Pour roughly 3/4 cup of batter onto the machine, close it, and let it cook until it turns a nice golden color. Repeat for the rest of the batter.
04 -
Turn on your broiler to warm it up. Lay the waffles on a baking sheet lined with parchment or a silicone mat. Spread 1/6 of the bechamel sauce on each waffle, layer on 3–4 slices of ham, then sprinkle shredded Gruyere on top. Broil until the cheese gets melty and bubbly, and the sauce is hot all over.
05 -
Move the finished waffles onto serving plates. Place a fried or poached egg on top of each one, then sprinkle chopped chives if you'd like as a finishing touch.
# Notes:
01 -
You can swap Gruyere cheese with Gouda, white cheddar, Emmental, or Swiss if you'd like.