Tasty Croque Madame Waffles

This hearty spin on breakfast waffles turns the traditional French croque madame into a mouthwatering brunch star. Mixing ham and gruyere cheese into waffle mix, then adding creamy bechamel sauce and a runny egg on top makes an amazing meal that takes your morning feast to another level.

I came up with these during a family get-together when I wanted something better than just regular pancakes. Everyone loved them so much they've now turned into our go-to special breakfast for celebrations and milestone dates.

Ingredients

• Butter: Does double duty by making the bechamel sauce rich and keeping the waffle mix soft
• All purpose flour: Gives both parts structure but keeps everything light and fluffy
• Whole milk: Brings needed richness to your sauce and batter for that luxury feel
• Dijon mustard: Adds a tiny kick that balances out all the creaminess
• Baking powder: Makes your waffles puff up with that perfect airy inside
• Gruyere cheese: Brings that classic nutty French flavor and melts amazingly well
• Shaved ham: Gives you that meaty flavor in thin slices that blend perfectly
• Eggs: The runny yolks make that signature madame touch and create a natural sauce

Step-by-Step Instructions

Create the Bechamel Sauce:

Carefully melt butter on medium-low heat just until it's liquid but not brown. Add flour while whisking for about 2 minutes until it smells a bit nutty but stays light colored. It should gently bubble as you stir to cook away that raw flour taste.

Incorporate the Milk:

Start by adding milk in tiny amounts - about 1/4 cup each time - and whisk like crazy between pours until smooth. Once it gets more liquid-y, you can add bigger amounts. Keep whisking until all milk is mixed in. Cook around 5 minutes, stirring the whole time until it's thick enough to coat your spoon.

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 with no lumps and thick enough to pour but not runny.

Mix Waffle Dry Ingredients:

In a big bowl, stir together flour, baking powder, and salt with a whisk so everything's evenly mixed for the best waffle texture. Make a hole in the middle for wet stuff.

Add Wet Ingredients:

Pour your beaten eggs, milk, and melted butter into that center hole. Stir with gentle movements just until mixed. Don't worry about small lumps - they're better than overmixing which makes tough waffles. The mix should be thick but still pourable.

Incorporate Ham and Cheese:

Gently fold in the chopped ham and shredded gruyere with a rubber spatula. Don't stir too much - just enough so they're spread throughout the batter. This way every bite has good stuff but stays light.

Cook the Waffles:

Get your waffle iron hot before starting. Brush with a little butter or spray. Pour about 3/4 cup batter onto the middle and close right away. Let it cook until steam stops and it looks golden brown - usually 3 to 5 minutes depending on your machine.

Assemble and Broil:

Put your finished waffles on a baking sheet with parchment paper. Spread lots of bechamel on each one. Put ham slices on top covering the surface. Sprinkle the rest of your gruyere over everything. Broil for 2-3 minutes, watching carefully until cheese melts and gets slightly brown at the edges.

Top and Serve:

Move each waffle to a warm plate. Top with a fresh-cooked egg that has a soft runny center. The yolk should be warm but still liquid to mix with everything else. Add some fresh chives if you want and serve right away while hot.

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The gruyere cheese is what I love most about this dish. I first tried its amazing nutty flavor during a trip to Switzerland and got hooked on using it for fancy breakfasts. When it melts into the bechamel, it creates these amazing flavor spots that turn a simple breakfast into something really special.

Make-Ahead Options

You can mix up the waffle batter without adding ham and cheese, then keep it in the fridge overnight. Just fold those ingredients in when you're ready to cook in the morning. This trick lets the flour soak up moisture for even softer waffles while saving you time when you're still half asleep.

Cheese Variations

Gruyere gives you that real French taste, but don't be afraid to try other cheeses too. Smoked gouda works great and really brings out the ham flavor. Sharp white cheddar packs more punch if you want something with more kick. If you want something gentler, try Emmental for its light nutty taste and great melting.

Serving Suggestions

Make it a full brunch spread by adding a basic green salad with light dressing on the side. The tangy greens help cut through all that richness and make each waffle bite taste even better. For special days, add a small glass of dry bubbly wine that gives a nice fresh contrast.

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Frequently Asked Questions

→ Any tips for crispier waffles?

Preheat your waffle maker and grease it well first. Don’t overmix the batter, and let waffles cook to a deep golden color for an extra crunchy texture.

→ What cheeses can I use instead?

Definitely! Gouda, Swiss, Emmental, or white cheddar all pair wonderfully with the dish.

→ How do I poach eggs the easy way?

Simmer water gently, add a little vinegar, and stir to make a whirlpool. Carefully drop an egg in the middle and cook for about 3-4 minutes until the whites set around runny yolks.

→ What sides go well with this?

Try pairing it with roasted veggies, a light green salad, or fresh fruit for a balanced plate.

→ How do I prep it beforehand?

Make the waffles and bechamel earlier. Heat the waffles in the oven and gently warm the sauce on the stove before adding freshly cooked eggs and ham.