Savory Croque Waffles (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
4 tbsp of butter
02 -
4 tbsp of plain flour
03 -
2 cups of whole milk
04 -
2 tbsp of Dijon mustard
→ Waffles
05 -
1/4 tsp of salt
06 -
2 cups of plain flour
07 -
3 tsp of baking powder
08 -
1 3/4 cups of whole milk
09 -
2 eggs, beaten lightly
10 -
1/4 cup melted butter
11 -
1 cup each of shredded Gruyere cheese and diced ham
12 -
18–24 thin slices of ham
13 -
1 cup shredded Gruyere cheese
14 -
6 cooked eggs (fried or poached)
15 -
Salt and pepper for seasoning
16 -
Chopped chives, if you're feeling fancy
# Instructions:
01 -
Heat the butter in a small pan over low to medium heat. Stir in the flour and let it cook while stirring for a couple of minutes. Slowly add the milk while whisking until smooth. Keep stirring until it's thick enough to coat your spoon. Take off the heat, mix in Dijon mustard, and adjust the salt and pepper as needed.
02 -
Grab a big bowl and toss in the flour, salt, and baking powder. Stir them together. Add the eggs, milk, and melted butter—mix until it's just mixed. Gently fold in the diced ham and shredded Gruyere cheese at the end.
03 -
Get your waffle maker hot. Grease it, scoop about 3/4 cup of batter onto the surface, close it, and let it cook till it's golden and crispy. Keep going till you use up all the batter.
04 -
Turn on your broiler. Lay your waffles on a tray lined with parchment or a silicone mat. Spread about 1/6 of the bechamel sauce on each waffle. Add 3 or 4 slices of ham and sprinkle Gruyere cheese on top. Broil till the cheese looks melty and the sauce starts bubbling.
05 -
Pop the finished waffles onto plates. Add a fried or poached egg on each one and garnish with chives if you'd like.
# Notes:
01 -
If Gruyere's not available, swap it with Swiss, Emmental, white cheddar, or Gouda.