When we’re in Paris, I just loooooove a good ol’ fashioned croque madame. It’s just a ham and cheese sandwich, but with that fancy Frenchy twist that makes it super delish. I was dreaming about whipping up a croque madame in waffle form, and thought it would make a perfect recipe for an Easter brunch! So if you’re looking for something special to serve this weekend, we’ve got you covered. Let’s make waffle croque madames!
- waffle mix and mix ingredients
- sliced ham
- 1 c gruyere, grated
- 2 tbsp butter
- 1 c milk
- 1/2 tsp salt
- 2 tbsp flour
- dash of nutmeg
- optional: dijon mustard
Start by making your waffle mix, according to the instructions on the box. Heat up your waffle iron. Set aside while you make the bechamel sauce.
To make the sauce, heat the butter in a heavy saucepan over high heat. Once melted, stir in flour. Whisk for about two minutes. Add the milk and salt, whisking until it begins to thicken (a few minutes). Stir in the nutmeg and half the gruyere. Keep over low heat as you prepare the waffles.
Once the waffle iron is hot, spoon in about 2 tbsp of the wet mix into the bottom of the waffle iron. Place a piece of ham over that, and sprinkle the ham with gruyere. Spoon in another 2 tbsp of wet mix over the cheese. Close the iron and cook as you would a plain waffle. Remove from heat when the mix is cooked through. Make as many as you like!
Fry an egg sunny side up for each waffle. Drizzle a spoonful of bechamel sauce over each waffle and place the egg over the sauce. Serve with dijon mustard if you like.
Ohhhhh man these are delicious! Sometimes I put things in the wafflemaker and they end up not quite being winners, but this one is over-the-top delicious. And once your guests realize there’s a little ham and cheese surprise inside their Easter waffles, they’ll declare you a brunch superstar. (Psst – bonus, Henry inhaled these things! So they’re pretty kid friendly too, maybe just skip the raw yolk on the egg.) Happy cooking! xoxo
P.S. Edible floral waffles, too!