Tasty Savory Gruyere Waffles

This hearty spin on breakfast waffles takes the beloved French croque madame and turns it into an amazing brunch masterpiece. Mixing ham and gruyere cheese into the waffle mix, then adding creamy white sauce and a runny egg on top creates a mouthwatering meal that takes morning food to another level.

I whipped these up for the first time during a holiday get-together when I was tired of regular pancakes. Everyone loved them so much they're now our go-to special breakfast whenever we celebrate birthdays or anniversaries.

Ingredients

• Butter: Does double duty by making the white sauce rich and the waffle batter soft
• All purpose flour: Gives both the waffles and sauce their structure while keeping things light
• Whole milk: Brings that must-have creaminess to every part of this treat
• Dijon mustard: Adds just enough zip to balance out all the rich flavors
• Baking powder: Makes your waffles puff up with that perfect fluffy middle
• Gruyere cheese: Gives that classic nutty French flavor and melts wonderfully
• Shaved ham: Adds the meaty part that blends right into everything else
• Eggs: The runny yolks make that signature topping that turns into a natural sauce

Step-by-Step Instructions

Make Your White Sauce:

Slowly melt butter on medium-low until it's just liquid but not brown. Add flour and keep whisking for around 2 minutes till it smells a bit nutty but stays light colored. The mix should bubble a little as you stir to cook away the raw flour taste.

Add Milk Gradually:

Pour milk in bit by bit, about 1/4 cup at first, whisking hard between each pour until smooth. Once it gets more liquid-y, you can add bigger splashes. Keep whisking until all milk is mixed in. Cook about 5 minutes, always stirring, until it's thick enough to coat a spoon and leave a clear line when you run your finger through it.

Complete the Sauce:

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

Combine Dry Waffle Stuff:

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

Mix in Wet Stuff:

Pour your beaten eggs, milk and melted butter into the hole. Stir with gentle folds 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.

Stir in Ham and Cheese:

Add chopped ham and shredded gruyere, folding gently with a rubber spatula to spread them through the batter. This way, you'll get those key flavors in every bite without making the batter heavy.

Cook Your Waffles:

Get your waffle iron fully hot. Give it a light coating of butter or cooking spray. Pour about 3/4 cup batter in the middle and close right away. Cook until it stops steaming and turns golden brown, usually 3 to 5 minutes depending on your machine.

Layer and Broil:

Put your waffles on a baking sheet with parchment paper. Spread lots of white sauce on each one. Add ham slices to cover the top. Sprinkle the rest of your gruyere over everything. Broil for 2 to 3 minutes, watching closely until cheese melts and gets slightly browned at the edges.

Finish and Serve:

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

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The gruyere cheese is hands down my favorite part of this dish. I first tried it while traveling around Switzerland and fell in love with using it in fancy breakfast foods. The way it melts into the white sauce creates little flavor bombs that turn this from just breakfast into something really special.

Make-Ahead Options

You can mix the waffle batter without the ham and cheese and keep it in the fridge overnight. Just fold those ingredients in come morning and start cooking. This trick lets the flour soak up moisture better, giving you even softer waffles, plus it saves you time when you're rushing around in the morning.

Cheese Variations

While gruyere gives you that real French feel, don't be afraid to try other cheeses too. Smoked gouda adds an amazing richness that works great with the ham. Sharp white cheddar brings a stronger taste that many people love. If you want something milder, Emmental has a gentle nutty flavor and melts super well.

Serving Suggestions

Make it a full brunch spread by adding a basic green salad with light dressing on the side. The tangy dressing helps cut through the richness and makes each waffle bite taste even better. For special times, serve with tiny glasses of dry bubbly wine for a refreshing contrast.

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Frequently Asked Questions

→ What’s the secret to crispy waffles?

Start with a greased, hot waffle maker. Stir the batter gently and cook your waffles to a dark golden color for the perfect crunch.

→ Can I swap out the gruyere?

Sure thing! Great options include Gouda, Swiss, Emmental, or even white cheddar for a different flavor twist.

→ How do I poach an egg the right way?

Heat water on simmer, add a hint of vinegar, and stir to create a whirlpool. Drop in the egg and cook for 3–4 minutes until the white is firm.

→ What sides go well with these?

Try adding a fresh salad, roasted veggies, or some fruit on the side to round out the meal.

→ Can anything be prepped in advance?

You can prepare the waffles and sauce ahead of time. Rewarm the waffles in the oven and the sauce on the stovetop, then finish with freshly fried eggs and ham.