Croque Madame Waffle
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 was just watching me the whole time and finally asked 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. It made me so happy. Now, he knows when I am making a Croque Madame, I mean business, and it’s going to be good.
Basic Waffle Recipe
- 2 cup all-purpose flour
- 0.5 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 Tbsp sugar
- 3 whole egg, beaten
- 1 stick unsalted butter, melted
- 16 Ounce 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 ? 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.
Croque Madame Waffle
- 0.5 cup finely grated Parmesan cheese + more for garnish
- Kosher salt; to taste
- freshly ground black pepper, to taste
- pinch of freshly grated nutmeg
- 6 Tbsp Dijon mustard
- 12 thin slice baked ham
- 6 eggs
- 1 Tbsp water; when cooking the eggs
- diced green onions for garnish (optional)
- 12 Ounce grated Gruyère cheese
- 2 cup milk
- 5 Tbsp unsalted butter; split
- 3 Tbsp flour
- 6 waffle, already made
Feel free to top your Croque Madame Waffle with 1 or 2 eggs.
- 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.
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