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Croque Madame Waffles Recipe

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5 from 54 reviews

This Croque Madame Waffles recipe reimagines the classic French sandwich by combining fluffy savory waffles with creamy béchamel sauce, layers of shaved ham, melted Gruyère cheese, and a perfectly cooked egg on top. The dish is finished under the broiler for a bubbly, golden cheese topping, making for an indulgent brunch or lunch option that marries comforting flavors with a fun waffle twist.

Ingredients

Sauce

  • 4 Tablespoons butter
  • 4 Tablespoons all purpose flour
  • 2 cups whole milk
  • 2 Tablespoons Dijon mustard
  • Salt and pepper, to taste

Waffles

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1¾ cups whole milk
  • ¼ cup butter, melted
  • 1 cup shaved ham, diced
  • 1 cup Gruyère cheese, shredded

Assembly

  • 18-24 slices shaved ham
  • 1 cup Gruyère cheese, shredded
  • 6 eggs, poached or fried to desired doneness
  • Chives, chopped, for serving (optional)
  • Salt and pepper, to taste

Instructions

  1. Make the béchamel sauce: In a small saucepan or skillet over medium-low heat, melt the butter. Whisk in the flour and cook for a couple of minutes, stirring frequently, taking care not to brown it. Gradually whisk in the milk a little at a time to avoid lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the Dijon mustard. Season to taste with salt and pepper.
  2. Prepare the waffle batter: Preheat your waffle maker. In a large bowl, stir together the flour, baking powder, and salt. Add the lightly beaten eggs, milk, and melted butter and mix until just combined. Fold in the diced ham and shredded Gruyère cheese gently.
  3. Cook the waffles: Grease the waffle maker lightly. Pour about ¾ cup of batter onto the surface, close the lid, and cook according to your waffle maker’s instructions until the waffles are golden brown and cooked through.
  4. Assemble the Croque Madame waffles: Place the cooked waffles on a parchment or silicone mat–lined baking tray. Spoon about one-sixth of the béchamel sauce onto each waffle. Layer 3 to 4 slices of shaved ham on top, then sprinkle with shredded Gruyère cheese.
  5. Broil for finishing: Place the assembled waffles under the broiler until the cheese is melted and the béchamel sauce is hot and bubbly, watching carefully to avoid burning.
  6. Add the eggs and garnish: Transfer the finished waffles to serving plates. Top each with a poached or fried egg cooked to your preferred doneness. Sprinkle with chopped chives, and season with salt and pepper if desired. Serve immediately.

Notes

  • Use freshly grated Gruyère for the best melt and flavor.
  • The béchamel sauce can be prepared ahead and kept warm or reheated gently before assembling.
  • Poached eggs add a classic touch, but fried eggs work perfectly as well.
  • Adjust the thickness of the béchamel by cooking it longer if needed; it should be thick enough to hold on the waffle.
  • This recipe is best enjoyed immediately to maintain the crispness of the waffles and the runniness of the egg yolk.

Find it online: https://alinacooks.com/croque-madame-waffles-recipe/