Croque Madame Waffles Recipe

Introduction

Enjoy a delightful twist on the classic French sandwich with these Croque Madame Waffles. Crispy waffles loaded with ham and gruyere cheese, topped with creamy béchamel sauce and a perfectly cooked egg make for a satisfying brunch or lunch treat.

Ingredients

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk (for béchamel)
• 2 tablespoons Dijon mustard
• 2 cups all-purpose flour (for waffles)
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs, lightly beaten
• 1¾ cups whole milk (for waffles)
• ¼ cup butter, melted
• 1 cup shaved ham, diced
• 1 cup gruyere cheese, shredded
• 18-24 slices shaved ham (for topping)
• 1 cup gruyere cheese, shredded (for topping)
• 6 eggs, poached or fried to your liking
• Salt and pepper
• Chives for serving (optional)

Instructions

1. Step 1: Make the béchamel sauce by melting 4 tablespoons butter in a small saucepan over medium-low heat. Whisk in 4 tablespoons flour and cook for 2 minutes, stirring frequently without browning.
2. Step 2: Gradually whisk in 2 cups milk, a little at a time, to avoid lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
3. Step 3: Remove the béchamel from heat and stir in 2 tablespoons Dijon mustard. Season with salt and pepper to taste.
4. Step 4: Preheat your waffle maker according to the manufacturer’s instructions.
5. Step 5: In a large bowl, combine 2 cups flour, 3 teaspoons baking powder, and ¼ teaspoon salt.
6. Step 6: Add 2 lightly beaten eggs, 1¾ cups milk, and ¼ cup melted butter. Stir until just combined, then fold in 1 cup diced ham and 1 cup shredded gruyere cheese.
7. Step 7: Grease the waffle maker and pour about ¾ cup of batter onto the surface. Close and cook until the waffle is golden brown. Repeat until all batter is used.
8. Step 8: Place cooked waffles on a parchment-lined baking tray. Spoon about one-sixth of the béchamel sauce over each waffle.
9. Step 9: Top each waffle with 3-4 slices shaved ham and sprinkle with shredded gruyere cheese. Broil until the cheese melts and the béchamel is hot and bubbly.
10. Step 10: Transfer waffles to serving plates. Top each with a poached or fried egg, sprinkle with chopped chives if desired, and season with salt and pepper.

Tips & Variations

• Use sharp or aged gruyere for a more intense flavor, or substitute with Swiss or cheddar cheese if gruyere is unavailable.
• For a spicier kick, add a pinch of cayenne pepper to the béchamel sauce.
• Try swapping ham with smoked turkey or prosciutto for a different twist.
• Poach the eggs ahead of time and keep them in warm water to simplify assembly.

Storage

Store leftover waffles and béchamel sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat waffles in a toaster or oven to maintain crispness and warm béchamel gently on the stove. Assemble fresh with eggs when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel sauce up to 2 days in advance. Keep it covered in the refrigerator and reheat gently on the stove before assembling the waffles.

What’s the best way to cook the eggs for topping?

Poached eggs are traditional and provide a luscious yolk, but fried eggs cooked to your preferred doneness work equally well. Soft or medium yolks complement the dish best.

Croque Madame Waffles Recipe

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★★★★★

5 from 98 reviews

A delicious twist on the classic French Croque Madame, this recipe combines savory ham and melted Gruyere cheese with rich béchamel sauce, all layered over fluffy waffles and topped with a perfectly cooked egg. Ideal for brunch or a special breakfast, these Croque Madame Waffles offer a flavorful and indulgent meal that beautifully marries crispy waffles with creamy, cheesy goodness.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Béchamel Sauce

• 4 Tablespoons butter
• 4 Tablespoons all purpose flour
• 2 cups whole milk
• 2 Tablespoons Dijon mustard
• Salt and pepper to taste

Waffle Batter

• 2 cups all purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs (lightly beaten)
• 1¾ cups whole milk
• ¼ cup butter (melted)
• 1 cup shaved ham (diced)
• 1 cup Gruyere cheese (shredded)

Assembly and Topping

• 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 for serving (optional)

Instructions

1. Make the béchamel sauce: In a small saucepan or skillet, melt 4 tablespoons of butter over medium-low heat. Whisk in 4 tablespoons of all-purpose flour and cook for a couple of minutes, stirring frequently to avoid browning, which ensures the flour flavor is cooked off without discoloring the sauce.
2. Incorporate milk: Gradually whisk in 2 cups of whole milk a little at a time to prevent lumps. Continue stirring the mixture over medium heat until the béchamel thickens enough to coat the back of a spoon.
3. Finish béchamel sauce: Remove the pan from heat, stir in 2 tablespoons of Dijon mustard, and season with salt and pepper to taste. Set the béchamel aside.
4. Prepare waffle batter: Preheat your waffle maker. In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, and ¼ teaspoon salt. Mix in 2 lightly beaten eggs, 1¾ cups whole milk, and ¼ cup melted butter until just combined, ensuring not to overmix for tender waffles.
5. Add ham and cheese: Gently fold in 1 cup diced shaved ham and 1 cup shredded Gruyere cheese into the batter.
6. Cook waffles: Grease the waffle maker and spoon about ¾ cup of batter onto the surface. Close and cook until the waffles turn golden brown and are cooked through. Repeat to make the desired number of waffles.
7. Assemble Croque Madame waffles: Place cooked waffles on a parchment or silicone mat-lined baking tray. Spread about one-sixth of the béchamel sauce evenly over each waffle.
8. Add ham and cheese topping: Arrange 3 to 4 slices of shaved ham on top of the béchamel layer on each waffle. Sprinkle with shredded Gruyere cheese.
9. Broil: Place the tray under a broiler until the cheese melts beautifully and the béchamel becomes hot and bubbly, watching carefully to prevent burning.
10. Add egg and garnish: Transfer waffles to serving plates and top each with a poached or fried egg cooked to your liking. Season with salt and pepper, and sprinkle with chopped chives if desired. Serve immediately for best flavor and texture.

Notes

• Be careful not to brown the roux while making the béchamel to keep the sauce smooth and light in color.
• Folding the ham and cheese gently into the batter prevents overmixing, which keeps waffles tender.
• If you prefer, substitute Gruyere with Emmental or Swiss cheese to vary the flavor.
• Poached eggs add a creamy yolk that complements the sandwich, but fried eggs work just as well.
• Use fresh chives for a pop of color and mild onion flavor as a garnish.
• The broiling step melts the cheese quickly—watch closely to avoid burning the toppings.

Keywords: Croque Madame, Waffles, Breakfast, Brunch, Gruyere, Ham, Béchamel Sauce, French Toast, Savory Waffles