Perfect Croque Madame Waffles

This savory twist on waffles transforms the classic French croque madame into a delicious brunch centerpiece. The combination of ham and gruyere cheese folded into waffle batter, topped with rich bechamel sauce and a perfectly runny egg creates an irresistible meal that elevates breakfast to new heights.

I first created these for a holiday brunch when I wanted something special beyond the usual pancakes. The reaction was so enthusiastic that they've become our traditional celebration breakfast for birthdays and anniversaries.

Ingredients

• Butter: Serves multiple purposes in this recipe providing richness to the bechamel and adding tenderness to the waffle batter
• All purpose flour: Creates structure in both the waffles and sauce while ensuring a light texture
• Whole milk: Adds necessary richness to both components making this truly indulgent
• Dijon mustard: Cuts through the richness with a subtle tang that balances the dish perfectly
• Baking powder: Ensures your waffles rise beautifully with the perfect fluffy interior
• Gruyere cheese: Offers the authentic nutty flavor traditional in French cuisine but melts beautifully
• Shaved ham: Provides the savory protein element with thin slices that integrate perfectly into the dish
• Eggs: With runny yolks create the signature madame element adding a velvety sauce when broken

Step-by-Step Instructions

Create the Bechamel Sauce:

Melt butter completely over medium-low heat until just liquified but not browned. Sprinkle in flour and whisk continuously for about 2 minutes until the mixture smells slightly nutty but remains pale. The roux should bubble gently as you stir it to cook out the raw flour taste while maintaining a light color.

Incorporate the Milk:

Add milk in small amounts at first about 1/4 cup each time whisking vigorously between additions until completely smooth. As the mixture becomes more liquid you can add larger amounts continuing to whisk until all milk is incorporated. Cook for approximately 5 minutes stirring constantly until the sauce thickens enough to coat the back of a spoon and when you run your finger through it the line remains distinct.

Finish the Bechamel:

Remove from heat and immediately stir in Dijon mustard which adds complexity without overwhelming. Season carefully with salt and pepper tasting as you go. The bechamel should be silky smooth with no lumps and have a pourable but not thin consistency.

Mix Waffle Dry Ingredients:

In a large bowl combine flour baking powder and salt with a whisk to ensure even distribution of leavening which ensures consistent waffle texture. Make a well in the center to receive the wet ingredients.

Add Wet Ingredients:

Pour beaten eggs milk and melted butter into the well. Stir using gentle folding motions until just combined. Small lumps are acceptable as overmixing will create tough waffles. The batter should be thick but pourable.

Incorporate Ham and Cheese:

Add diced ham and shredded gruyere using a rubber spatula with gentle folding motions to distribute evenly throughout the batter. This ensures every bite contains the key flavors while maintaining the light texture.

Cook the Waffles:

Preheat your waffle iron until completely hot. Lightly grease with butter or cooking spray. Pour approximately 3/4 cup of batter onto the center of the iron and close immediately. Cook until the steaming stops and the waffle is golden brown about 3 to 5 minutes depending on your waffle maker.

Assemble and Broil:

Place cooked waffles on a baking sheet lined with parchment. Spread each with a generous portion of bechamel. Layer with ham slices arranging to cover the surface. Sprinkle evenly with remaining gruyere cheese. Broil for 2 to 3 minutes watching carefully until the cheese melts and begins to bubble with light browning at the edges.

Top and Serve:

Transfer each waffle to a warmed plate. Crown with a freshly cooked egg with a soft runny yolk. The yolk should be warm but still liquid inside to create a natural sauce. Garnish with fresh chives if desired and serve immediately while hot.

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The gruyere cheese is my absolute favorite element in this recipe. I discovered its nutty complexity while traveling through Switzerland and have been obsessed with incorporating it into special breakfast dishes ever since. The way it melts into the bechamel creates pockets of flavor that elevate this from simple breakfast to culinary experience.

Make-Ahead Options

The waffle batter can be mixed without the ham and cheese added then refrigerated overnight. In the morning simply fold in these ingredients and proceed with cooking. This timing trick allows the flour to fully hydrate resulting in even more tender waffles while saving precious morning preparation time.

Cheese Variations

While gruyere provides the authentic French experience this recipe welcomes experimentation with different cheese profiles. Smoked gouda adds a wonderful depth that complements the ham beautifully. Sharp white cheddar creates a more pronounced flavor profile that appeals to those who enjoy bolder tastes. For a milder approach Emmental offers subtle nuttiness with exceptional melting properties.

Serving Suggestions

Transform this into a complete brunch spread by pairing with a simple green salad dressed with light vinaigrette. The acidity cuts through the richness making each bite of waffle even more enjoyable. For special occasions offer a small glass of dry sparkling wine which provides refreshing contrast.

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Frequently Asked Questions

→ How do I make the waffles crispy?

Ensure your waffle maker is preheated and greased well. Avoid overmixing the batter, and let the waffles cook until deep golden brown for the perfect crisp texture.

→ Can I use a different cheese?

Absolutely! Gouda, white cheddar, Emmental, or Swiss are great substitutes that complement the flavors perfectly.

→ How do I poach an egg for this dish?

Bring a pot of water to a gentle simmer, add a splash of vinegar, and stir gently to create a whirlpool. Crack the egg into the center and cook for 3-4 minutes until the white is set but yolk remains soft.

→ What can I serve with these waffles?

Pair them with a side salad, roasted veggies, or fresh fruit for a well-balanced meal.

→ How can I make this dish ahead?

Prepare the waffles and bechamel in advance. Reheat waffles in the oven and the sauce on the stove before assembling with freshly fried eggs and ham.