Croque Madame Waffles

This Croque Madame Waffle recipe transforms the classic French sandwich into a savory breakfast masterpiece. The combination of homemade waffles studded with ham and gruyere, topped with velvety bechamel sauce and a perfectly runny egg creates the ultimate brunch experience that will impress everyone at your table.

The first time I made these waffles for my family's Sunday brunch, there was complete silence followed by unanimous requests to make them again the next weekend. The rich bechamel sauce paired with the crispy waffle edges has become our special occasion tradition.

Ingredients

• Butter: Forms the base of your bechamel sauce and adds richness to the waffle batter
• All purpose flour: Works in both the sauce and waffles for the perfect structure
• Whole milk: Creates the creamiest bechamel and tender waffles look for full fat for best results
• Dijon mustard: Adds that classic French tanginess that makes croque madame special
• Baking powder: Ensures your waffles rise properly with plenty of nooks for sauce
• Eggs: Provide structure in the waffles and create the signature topping
• Gruyere cheese: Offers nutty depth that melts beautifully choose a good quality aged variety
• Shaved ham: Brings the smoky protein element thin slices work best
• Chives: Optional but add a fresh pop of color and mild onion flavor

Step-by-Step Instructions

Prepare the Bechamel:

Melt butter over medium low heat in a saucepan allowing it to fully liquefy without browning. Whisk flour into the melted butter thoroughly to create a smooth paste called a roux. Cook this mixture for about 2 minutes stirring constantly to eliminate raw flour taste without letting it brown. Gradually add milk in small portions whisking continuously between additions to prevent lumps from forming. Once all milk is incorporated continue cooking while stirring until the sauce thickens enough to coat the back of a spoon about 5 minutes. Remove from heat and whisk in Dijon mustard for that distinctive tangy flavor. Season with salt and pepper to taste remembering that the ham and cheese will add saltiness later.

Mix the Waffle Batter:

Combine dry ingredients flour baking powder and salt in a large bowl whisking to distribute evenly. In a separate bowl lightly beat eggs then stir in milk and melted butter until well combined. Pour wet ingredients into dry ingredients and stir just until no dry spots remain overmixing will make tough waffles. Gently fold diced ham and shredded gruyere into the batter distributing evenly throughout the mixture. Let the batter rest for 5 minutes while your waffle iron preheats this allows the gluten to relax.

Cook the Waffles:

Preheat waffle maker to medium high or according to manufacturer instructions for belgian style waffles. Lightly grease the waffle plates with cooking spray or brush with melted butter to prevent sticking. Pour approximately 3/4 cup of batter onto the center of the hot waffle iron spreading slightly with a spatula if needed. Close the lid and cook until the waffle is golden brown and crisp about 4 to 5 minutes depending on your waffle maker. Remove cooked waffle and place on a wire rack to maintain crispness while you cook the remaining batter.

Assemble and Finish:

Place cooked waffles on a parchment lined baking sheet spacing them evenly. Spoon a generous portion of bechamel sauce over each waffle covering the surface completely. Layer 3 to 4 slices of shaved ham over the sauce making sure to cover the entire waffle. Sprinkle shredded gruyere cheese evenly over the ham creating a generous layer. Position oven rack 6 inches from broiler and preheat broiler to high. Broil waffles for 2 to 3 minutes until cheese melts completely and begins to bubble and brown in spots. Meanwhile cook eggs to your preference either poached or fried with runny yolks being traditional. Transfer assembled waffles to serving plates and top each with a perfectly cooked egg. Season egg with a pinch of salt and pepper then garnish with fresh chopped chives if desired.

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I discovered that allowing the bechamel to cool slightly before spreading it on the waffles prevents them from becoming soggy a revelation that came from a disappointing first attempt where everything melded together too quickly. My favorite moment is watching everyone cut into the egg and seeing the yolk create a natural sauce that mingles with the bechamel.

Make Ahead Options

These Croque Madame Waffles work beautifully as a make ahead meal for busy mornings or when entertaining. You can prepare the bechamel sauce up to three days ahead and store it in an airtight container in the refrigerator. When ready to use simply reheat it gently in a saucepan over low heat whisking occasionally until smooth and warm. The waffle batter can be mixed the night before minus the leavening agents. In the morning stir in the baking powder just before cooking for perfectly fluffy waffles. Fully cooked waffles can even be frozen for up to one month. Reheat them directly from frozen in a 350°F oven for about 10 minutes before adding toppings.

Perfect Pairings

These savory waffles deserve thoughtful accompaniments to create a complete brunch experience. Serve alongside a lightly dressed arugula salad with lemon vinaigrette to cut through the richness of the dish. The peppery greens and bright acidity provide the perfect counterpoint to the creamy cheese and bechamel. For drinks consider a crisp sparkling wine like Cava or Prosecco whose bubbles help cleanse the palate between bites. If serving for brunch a classic mimosa works beautifully or try a French 75 cocktail to continue the French theme. Coffee lovers will appreciate how a strong cup of French press coffee stands up to the robust flavors.

Customization Ideas

The beauty of this recipe lies in its adaptability to different tastes and dietary needs. For a lighter version substitute the bechamel with Greek yogurt mixed with a touch of Dijon and herbs. Vegetarians can skip the ham and add sautéed mushrooms and spinach to the waffle batter creating an equally satisfying meatless option. Experiment with different cheese combinations such as smoked gouda for depth emmental for authentic Swiss flavor or a sharp white cheddar for broader appeal. Those avoiding gluten can substitute a quality cup for cup gluten free flour blend in both the waffles and bechamel with excellent results. For extra decadence add a slice of crispy bacon under the egg or a drizzle of maple syrup for a sweet and savory contrast.

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These waffles make for a stylish, restaurant-quality brunch packed with flavor!

Frequently Asked Questions

→ Can I make the bechamel sauce ahead of time?

Yes, you can prepare the bechamel sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat, whisking occasionally until smooth and warm before using it to top the waffles.

→ What type of waffle maker works best for this recipe?

A standard Belgian or traditional waffle maker works perfectly for this recipe. The deeper pockets of a Belgian waffle maker create nice spaces to hold the bechamel sauce, but either type will produce delicious results.

→ Can I make these waffles vegetarian?

Yes, you can easily make these vegetarian by omitting the ham and increasing the cheese amount by 50%. You could also add sautéed mushrooms or spinach to the waffle batter for additional flavor and texture.

→ What's the best way to poach eggs for this dish?

For perfect poached eggs, bring a pot of water to a gentle simmer, add a splash of vinegar, create a vortex with a spoon, and carefully slide in a fresh, cold egg. Cook for 3-4 minutes for a runny yolk. Alternatively, fried eggs with runny yolks work wonderfully as well.

→ How can I keep the waffles warm while preparing multiple servings?

Place cooked waffles in a single layer on a baking sheet in a 200°F (95°C) oven until all waffles are ready. This keeps them warm without drying them out before you add the toppings and broil them.

→ Can I freeze these waffles?

Yes, you can freeze the plain waffles before adding toppings. Cool completely, place in a freezer bag with parchment between layers, and freeze for up to 3 months. Reheat in a toaster or oven, then add the toppings and continue with the recipe.