Savory Gruyere Waffles (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
2 cups whole milk
02 -
4 tablespoons butter
03 -
2 tablespoons Dijon mustard
04 -
4 tablespoons all-purpose flour
→ Waffles
05 -
1/4 cup butter, melted
06 -
3 teaspoons baking powder
07 -
2 cups all-purpose flour
08 -
1/4 teaspoon salt
09 -
2 eggs, lightly beaten
10 -
1 3/4 cups whole milk
11 -
1 cup shaved ham, diced
12 -
1 cup Gruyere cheese, shredded
13 -
6 eggs, poached or fried to desired doneness
14 -
18–24 slices shaved ham
15 -
1 cup Gruyere cheese, shredded
16 -
Chives for serving, optional
17 -
Salt and pepper to taste
# Instructions:
01 -
Warm up butter in a small pan on medium heat. Mix in the flour, cooking it for a couple of minutes while stirring often. Slowly whisk milk into the mixture, making it smooth. Keep stirring until it thickens enough to coat a spoon. Take off the heat, add mustard, and season lightly with salt and pepper.
02 -
Combine flour, baking powder, and salt in a big bowl. Add the eggs, milk, and melted butter, mixing till barely combined. Gently stir in diced ham and shredded Gruyere cheese.
03 -
Get your waffle iron hot and grease it lightly. Pour about 3/4 cup of batter onto the surface. Close it up and cook until golden and crispy. Do this with the rest of the batter.
04 -
Turn on the broiler. Place waffles on a tray lined with parchment paper or a silicone mat. Spread a sixth of the bechamel sauce over each waffle. Layer 3–4 slices of ham, then toss on shredded Gruyere. Broil just enough to make the cheese bubbly and the sauce hot.
05 -
Put the topped waffles onto plates. Add a fried or poached egg over each, and sprinkle with chives if you like.
# Notes:
01 -
If you don’t have Gruyere, try Gouda, Swiss, Emmental, or white cheddar instead.