Croque Madame Waffle. Your Waffle Never Looked So Good.
There are certain foods and recipes that will come into your life and you will remember the experience forever. Maybe it’s because you are trying a recipe from a culinary legend and you finally make it with success or maybe you’re indulging and treating yourself to something special. .
Like this. Croque Madame on a Waffle.
If you’ve never had a Croque Madame, which is basically a Croque Monsieur with a fried egg placed on top, these will seriously change your life. If you ask me, they are more than just a glorified ham and cheese sandwich. A Croque Madame is an experience. A good Croque Madame is an unforgettable one. The first time I ate one of these, I practically licked my plate clean. It was that good. The first time I made these at home, it was a Saturday and I was all over the kitchen. At the stove making the béchamel, pulling out my cast iron skillet- forgetting how heavy the darn thing is and almost dropping it on the floor- moving over to the oven. . my husband just watching me the whole time and finally asks me, “What are you making?” I looked up and smiled. “You’re going to love this” I said. The excitement and anticipation was written all over my face.
That Saturday, my husband and I were actually able to sit down together for breakfast. Enjoy our food and have a conversation. My youngest was napping and my oldest daughter was busy working on a coloring project in the next room. It was so nice. The Croque Madame was glorious and delicious. I watched as my husband literally devoured the whole thing and, with his last bite and little bit of bread on his fork, scraped the entire plate clean. Made me so happy. Now, he knows when I am making a Croque Madame, I mean business . . and it’s going to be good.
So, I’ve been a little obsessed with waffles lately. I recently received a KitchenAid Waffle Baker and I have used this thing like 7 times in the last two weeks. . because, in my mind, waffles aren’t just for breakfast. They can be enjoyed at any meal, any time of the day.
This is my very first waffle baker and I’m not sure how I’ve lived without this counter top appliance for so long. I love how easy it is to use. The waffle baker tells you when it’s hot and ready to go. All you do is pour your waffle batter in and voila! . . you get two glorious Belgian waffles in less than five minutes. The baking timer display shows the remaining baking time in minutes and seconds and you can flip and open your waffle baker to check on your waffles and ensure even cooking. And the best part? There is hardly any clean up at all. The non-stick waffle plates wipe clean with a paper towel or damp cloth.
This baby rocks.
So, after I christened my waffle baker for the first time . . I knew I had to make a Croque Madame Waffle. Makes complete sense to me. And it’s freaking delicious.
I hope you enjoy!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Preheat waffle baker according to manufacturer’s directions.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, and sugar. In another bowl beat together the eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for about 5 minutes.
- Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations (usually no more than ⅔ way full; if you pour too much, your waffle batter will ooze out!). Close the iron top and cook until the waffle is golden on both sides and can easily be removed from your waffle baker.
Recipe adapted from Alton Brown.
- 5 tablespoons unsalted butter; split
- 3 tablespoons flour
- 2 cups milk
- 12 oz. Gruyère, grated
- ½ cup finely grated Parmesan cheese + more for garnish
- Kosher salt; to taste
- freshly ground black pepper, to taste
- about a pinch of freshly grated nutmeg
- 4-6 waffles; already made
- about 6 tbsp. Dijon mustard
- about 12 thin slices baked ham
- 4- 6 eggs
- about 1 tablespoon of water; when cooking the eggs
- diced green onions for garnish (optional)
- Heat 3 tablespoons of butter in a 2-qt. saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, for about 1 minute. Whisk in the milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, for about 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with the salt, pepper, and nutmeg.
- Heat broiler to high. Place the waffles in a cast iron skillet or on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2-3 slices of ham and the remaining Gruyère. Broil until the cheese begins to melt, for about 1-2 minutes. Then, remove from oven, pour a generous amount of béchamel on top and return to broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes (watch it so it does not burn).
- Meanwhile, heat the remaining 2 tablespoons of butter in a 12″ nonstick skillet over medium heat. Add the eggs (only 2 at a time), season with salt and pepper if desired, and cook until whites are cooked but yolks are still runny. After a minute or 2, add about a tablespoon of water and cover with lid to evenly cook the eggs, for about 2 minutes. When finished, place the egg/s on top of each waffle, garnish with salt and pepper, more freshly grated parmesan and the green onions. Enjoy immediately.
Recipe adapted from Martha Stewart.