Welcome to the second annual Brunch Week hosted by the fabulous Terri of Love and Confections and the awesomely talented Susan of The Girl In The Little Red Kitchen! Join us this week, May 5th through May 11th while we celebrate the deliciousness of brunch!! We have 32 bloggers bringing you their best brunch game, from cocktails to eggs to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, so please visit them all for more information.
I’m ending this fabulous week with something unforgettable. Mid-week was sweet so I wanted to end this week with something crazy indulgent and savory. Oh yes! I’ve made these before but had to make them again for this special brunch filled week!
My waffle baker is like my best friend in the spring and summer. . we are always making pancakes or waffles . . what feels like every other weekend. And my husband might be our resident “silver dollar pancake” master, but I am the waffle baker master.
Before I get to how I made these amazingly delicious waffles, I have to tell you something. They are whole wheat waffles! And they were so incredible! I could have eaten these plain, they were so good!
And up until now, I’ve always managed to sloppily pour my waffle batter into my waffle baker but now I have this amazing batter bowl from OXO! I can measure, add, mix and pour ingredients for pancakes, muffins and cakes directly in the OXO Good Grips Batter Bowl. High side walls prevent splatter, even when used with an electric hand mixer, and it has a wide lip and pour spout to allow for easy, drip-free pouring.
This batter bowl is my new best friend.
(my waffle flipped over)
Now I could have simply poured on some maple syrup and called it a day. . but oh no .. Remember, it’s Brunch Week and I have to end this fabulous week with a bang.
If you’ve ever had a Croque Madame, you know where I’m going with this. . . The classic French ham and cheese covered in cheesy béchamel, with a fried egg (or two!) on top. . all sitting on a glorious whole wheat waffle. Could it get any better than this? I think not.
If these photos haven’t convinced you, I’m here to say. . “Make this now.” You will not regret it.
Croque Madame Waffle
Ingredients
For the whole wheat waffles:
- 2 cups Bob's Red Mill Whole Wheat Pastry Flour
- 1/2 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
For the Croque Madame:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 12 oz. Gruyère grated; split
- ½ cup finely grated Parmesan cheese + more for garnish
- Kosher salt; to taste
- freshly ground black pepper to taste
- a pinch of freshly grated nutmeg
- 6 waffles; already made
- 6 tablespoons Dijon mustard
- ham heated
- 6 fried eggs
- diced green onions for garnish
Instructions
For the whole wheat waffles:
- Preheat waffle baker according to manufacturer's directions.
- In a medium bowl (or your OXO batter bowl) whisk together the whole wheat flour, baking soda, baking powder, salt, and sugar. In a separate bowl, beat together the eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and whisk until combined. Allow the batter to rest for about 5 minutes.
- Pour your waffle batter onto your waffle baker (according to the manufacturer's recommendations usually no more than 2/3 way full; if you pour too much, your waffle batter will ooze out!). Close the waffle baker top and cook until the waffle is golden on both sides and can easily be removed from your waffle baker. Repeat with remaining batter until finished.
For the Croque Madame:
- Heat the 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.
- Spread 1 tablespoon of dijon mustard over each waffle and top with 2-3 slices of ham (heated) and the remaining Gruyère. Pour a generous amount of the hot béchamel on top and top with your egg/s. Season with salt and pepper, and more freshly grated parmesan (if desired) and the diced green onions. Enjoy immediately.
I really hope you enjoyed Brunch Week as much as I did . . you simply must take a look at all the other fabulous recipes for today . . and if you haven’t already, ENTER the GIVEAWAY below!!
Brunch Beverages:
- Mother’s Tea from The Vintage Cook
- Strawberry-Rhubarb Shrub from Healthy.Delicious.
- Smoky Chipotle Bloody Mary from Sarcastic Cooking
- Elderberry Whiskey Peach Smash from {i love} my disorganized life
- Moscato Mojitos from Real Housemoms
Brunch Eggs:
- Duck Hash from The Girl In The Little Red Kitchen
- Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
- Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
- The Mess from Quarter Life (Crisis) Cuisine
Brunch Mains:
- Spinach, Apple & Chicken Salad from White Lights on Wednesday
Brunch Breads:
- French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
- Mini Carrot Cake Pancake Stacks from Neighborfood
- Carrot Cake Breakfast Cookies from The Spiffy Cookie
- Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
- Croque Madame Waffle from Hip Foodie Mom
- Vanilla Chai Quick Bread from Savvy Eats
- Blueberry Coffee Cake from My Catholic Kitchen
- DIY Instant Oatmeal Bar from The Kitchen Prep
Brunch Fruit and Sides:
- Lemon Blueberry Parfait from Love and Confections
- Berry Mint Salad from Cooking In Stilettos
Brunch Desserts:
- Chocolate Hazelnut Linzer Cookies from Hungry Couple
- Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
- Cinnamon Coffee Cake from Jen’s Favorite Cookies
THE ULTIMATE GIVEAWAY
This is the most amazing giveaway ever! Enter to win everything you will ever need to make your favorite Brunch dish!
Terms & Conditions:
Mandatory Entry: Leave a comment below within the comments section of this post with “What is your favorite Brunch dish?” There are many more ways to enter in the Rafflecopter widget, above.
This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
Disclaimer: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
