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Croque Madame Waffle

Recipe makes 6 waffles. Feel free to top your Croque Madame Waffle with 1 or 2 eggs. You can also broil your cooked waffle, with the dijon mustard, gruyere and béchamel in order to get the cheese sauce bubbling and evenly browned, for just a few minutes. Top with the egg and enjoy!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Breakfast or Brunch
Servings: 6
Author: Hip Foodie Mom

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.