Ham Egg Waffles (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
4 tablespoons unsalted butter
02 -
4 tablespoons plain flour
03 -
2 cups full-fat milk
04 -
2 tablespoons Dijon mustard
→ Waffles
05 -
3 teaspoons baking powder
06 -
2 cups plain flour
07 -
1/4 teaspoon fine salt
08 -
1 3/4 cups full-fat milk
09 -
2 eggs, beaten lightly
10 -
1/4 cup melted butter
11 -
1 cup diced ham, shaved
12 -
1 cup shredded Gruyere cheese
13 -
1 cup grated Gruyere cheese
14 -
18–24 slices of ham, thinly shaved
15 -
6 eggs, fried or poached as you like
16 -
Season with salt and pepper to taste
17 -
Optional: chopped chives to serve
# Instructions:
01 -
Melt the butter in a skillet over low-medium heat. Sprinkle in the flour and stir constantly for a couple of minutes. Slowly pour in the milk bit by bit, whisking until all lumps are gone. Keep stirring until it thickens enough to coat the back of a spoon. Take it off the heat, stir in mustard, and season to taste with salt and pepper.
02 -
In a mixing bowl, combine the flour, baking powder, and salt. Add the beaten eggs along with the milk and melted butter. Stir until it's just combined, then gently fold in the diced ham and grated Gruyere.
03 -
Heat up your waffle iron and grease it lightly. Pour roughly 3/4 cup of batter onto the center, close the lid, and let it cook until golden and crispy. Keep going with the rest of the batter.
04 -
Turn on your broiler. Lay cooked waffles on a tray lined with parchment or a silicone mat. Spread each with some warm Bechamel, layer a few slices of shaved ham, and sprinkle with Gruyere cheese. Broil until the cheese bubbles and melts.
05 -
Transfer the waffles to plates. Place a fried or poached egg on top of each, and scatter with chives if you'd like.
# Notes:
01 -
You can swap Gruyere for Swiss, white cheddar, Gouda, or Emmental.