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Croque Madame Waffles Recipe

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4.5 from 55 reviews

A decadent twist on the classic Croque Madame, this recipe transforms the beloved French sandwich into crispy, savory waffles topped with creamy béchamel sauce, melted cheese, thinly sliced ham, and a perfectly cooked egg. Perfect for brunch or a special breakfast treat, these Croque Madame Waffles combine the best of comfort food flavors and delightful textures.

Ingredients

Sauce (BĂ©chamel)

  • 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
  • ÂĽ teaspoon salt
  • 2 eggs, lightly beaten
  • 1Âľ cups whole milk
  • ÂĽ cup butter, melted
  • 1 cup shaved ham, diced
  • 1 cup Gruyere cheese, shredded

Toppings

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

Instructions

  1. Make the béchamel sauce: In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and cook for a couple of minutes, stirring frequently to avoid browning, just enough to cook off the raw flour taste. Gradually whisk in the milk a little at a time, ensuring no lumps form. 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 with salt and pepper to taste.
  2. Prepare the waffle batter: Preheat your waffle maker. In a large bowl, combine the flour, baking powder, and salt. Mix in the eggs, milk, and melted butter until just combined. Fold in the diced shaved ham and shredded Gruyere cheese gently into the batter.
  3. Cook the waffles: Grease the waffle maker lightly. Pour about Âľ cup of batter onto the hot surface and close the waffle maker. Cook until the waffles are golden brown and crisp, then remove carefully and set aside. Repeat with the remaining batter.
  4. Assemble the Croque Madame waffles: Place the cooked waffles on a parchment or silicone mat-lined baking tray. Spoon approximately one-sixth of the béchamel sauce over each waffle. Top each with 3-4 slices of shaved ham, then sprinkle generously with shredded Gruyere cheese.
  5. Broil the assembled waffles: Place the tray under a broiler until the cheese melts and the béchamel is hot and bubbly, carefully watching to avoid burning.
  6. Finish with eggs and garnish: Transfer the waffles to serving plates. Top each with a poached or fried egg cooked to your liking. Season the eggs with salt and pepper and sprinkle chopped chives on top if desired. Serve immediately while warm.

Notes

  • You can substitute Gruyere cheese with Emmental or Swiss cheese if unavailable.
  • For a lighter bĂ©chamel, use low-fat milk, but whole milk gives the best creaminess.
  • Make sure not to brown the roux (butter and flour mixture) when making the bĂ©chamel to avoid a nutty flavor that alters the sauce’s classic smoothness.
  • Poaching the eggs adds a nice runny yolk contrast, but frying them sunny side up works well too.
  • Leftover waffles can be reheated in a skillet or oven to maintain the crisp texture.

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