Tasty Ham Egg Waffles

This hearty spin on breakfast waffles turns the beloved French croque madame into a stunning morning masterpiece. Combining diced ham and nutty gruyere folded into a fluffy batter, smothered with creamy sauce and crowned with a runny egg makes an unforgettable dish that'll transform your breakfast routine.

I whipped these up during a family get-together when I was tired of making the same old pancakes. Everyone went crazy for them, and now they've become our go-to special breakfast whenever we're celebrating something important.

Ingredients

• Butter: Does triple duty by adding richness to the sauce, making the waffles tender, and helping with cooking
• All purpose flour: Gives both the waffles and sauce their perfect consistency while keeping everything light
• Whole milk: Brings essential creaminess to the recipe for that can't-resist indulgence
• Dijon mustard: Adds a zingy kick that cuts through the richness and balances everything out
• Baking powder: The secret to getting those waffles nice and airy with the fluffiest centers
• Gruyere cheese: Brings that classic nutty French flavor and melts beautifully throughout
• Shaved ham: Thin slices mix perfectly into the batter for that savory protein boost
• Eggs: The runny yolks create that signature madame touch and make a natural velvety sauce

Step-by-Step Instructions

Create the Bechamel Sauce:

Slowly melt butter on medium-low heat until it's just liquid but not brown. Add flour and keep whisking for about 2 minutes until it smells a bit nutty while staying light in color. The mixture should gently bubble as you stir to cook away the raw flour taste.

Incorporate the Milk:

Start by adding milk in small splashes of about 1/4 cup, whisking like crazy between each addition until smooth. Once it's more liquid, you can pour in bigger amounts, always whisking until all milk is mixed in. Keep cooking for around 5 minutes, stirring the whole time until it's thick enough to coat a spoon and leave a clear line when you run your finger through it.

Finish the Bechamel:

Take it off the heat and mix in the Dijon mustard right away for extra flavor without going overboard. Add salt and pepper bit by bit, tasting as you go. Your sauce should be smooth as silk with no lumps and thick enough to pour but not too runny.

Mix Waffle Dry Ingredients:

Grab a big bowl and whisk together flour, baking powder, and salt so the rising agent spreads evenly for the best waffle texture. Make a hole in the middle for your wet stuff.

Add Wet Ingredients:

Pour your beaten eggs, milk, and melted butter into the center hole. Stir with gentle folds just until everything comes together. Don't worry about small lumps—they're better than overmixing which makes tough waffles. You want a thick but pourable mix.

Incorporate Ham and Cheese:

Gently fold in your diced ham and shredded gruyere with a rubber spatula to spread them throughout the batter. This way, you'll get those key flavors in every bite while keeping the batter light.

Cook the Waffles:

Get your waffle iron nice and hot before starting. Brush it lightly with butter or cooking spray. Pour about 3/4 cup batter right in the middle and close the lid right away. Let it cook until steam stops coming out and you've got a golden brown waffle, usually 3 to 5 minutes depending on your iron.

Assemble and Broil:

Put your finished waffles on a baking sheet with parchment paper. Spoon plenty of bechamel on each one. Cover with ham slices across the whole surface. Sprinkle the last of your gruyere cheese all over. Broil for 2 to 3 minutes, watching carefully until the cheese gets bubbly with slight browning at the edges.

Top and Serve:

Move each waffle to a warm plate. Put a freshly cooked egg with soft runny yolk right on top. The yolk should be warm but still liquid inside so it makes its own sauce. Add some chopped chives if you want and serve right away while everything's hot.

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I'm totally in love with the gruyere cheese in this dish. I first tried it during a trip through Switzerland and got hooked on using it for fancy breakfast dishes. The way it melts into the sauce creates these amazing flavor pockets that take this from regular breakfast to something really special.

Make-Ahead Options

You can mix up the waffle batter without adding the ham and cheese and keep it in the fridge overnight. Just fold those ingredients in the next morning before cooking. This trick lets the flour soak up the liquid properly which makes your waffles even more tender, plus it saves you time when you're busy in the morning.

Cheese Variations

Gruyere gives you that authentic French vibe, but don't be afraid to try other cheeses too. Smoked gouda adds an amazing rich flavor that works great with the ham. Sharp white cheddar packs more punch for folks who want bolder taste. If you prefer something milder, Emmental brings a gentle nuttiness and melts beautifully.

Serving Suggestions

Make this a complete brunch by adding a fresh green salad with tangy dressing on the side. The acidity helps cut through the richness and makes each waffle bite taste even better. For special occasions, serve with small glasses of dry bubbly which gives a refreshing contrast.

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Frequently Asked Questions

→ How can I make sure the waffles are crunchy?

Always preheat your waffle iron properly, and oil it lightly. Handle the batter gently and leave the waffles to cook fully till they’re golden and beautifully crispy.

→ What other cheeses work well?

Feel free to swap out gruyere for white cheddar, Emmental, Gouda, or Swiss cheese for different but tasty results.

→ What's the easiest way to poach eggs?

Keep water simmering gently, add a touch of vinegar, swirl the water, drop in the egg, and cook for about three minutes to keep them soft but perfect.

→ What sides go well with it?

You can add a fresh salad, roasted veggies, or maybe some sweet fruit to round out this meal.

→ Can I prep this dish to save time?

Make the waffles and sauce earlier. Heat them back up when needed, adding freshly cooked eggs and ham when serving.