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This French-inspired breakfast creation flips the traditional sandwich into a morning delight. Putting ham and gruyere right into the waffle batter, then adding smooth white sauce and a runny egg on top creates a breakfast that'll wow everyone who tries it.
I whipped these up for my family one Sunday morning and everyone went quiet while eating. Then they all begged me to make them again next weekend. Now those crispy edges soaked in creamy sauce have become our go-to for special mornings.
Ingredients
- Butter: Makes your sauce silky and your waffle mix extra tasty
- All purpose flour: Does double duty in both your sauce and waffle mix
- Whole milk: Helps everything turn out smooth and soft - don't skimp with low-fat versions
- Dijon mustard: Brings that zingy French flavor that makes this dish stand out
- Baking powder: Creates those little pockets in your waffles that catch all the yummy sauce
- Eggs: Hold your waffles together and make that signature topping
- Gruyere cheese: Adds that slightly sweet, nutty taste that melts perfectly
- Shaved ham: Gives you that meaty, smoky bite - go for the thin-cut stuff
- Chives: You can skip them, but they add nice color and a light oniony kick
Step-by-Step Instructions
- Whip Up Your Sauce:
- Heat butter on medium-low until it's completely melted but not brown. Add flour and mix until smooth to create your roux base. Stir this mix for about 2 minutes to get rid of that raw flour taste. Pour milk in slowly, mixing between each addition so you don't get lumps. Keep stirring until everything thickens enough to coat your spoon, roughly 5 minutes. Take it off the heat, mix in some Dijon for tang, and add salt and pepper carefully since your ham and cheese will bring saltiness too.
- Create Your Waffle Mix:
- Mix flour, baking powder and salt in a big bowl. In another bowl, beat your eggs lightly, then stir in milk and melted butter. Pour your wet stuff into your dry stuff and stir just until they come together - don't go crazy or your waffles will get tough. Toss in your chopped ham and grated cheese and fold them through gently. Let everything sit for 5 minutes while your waffle maker gets hot.
- Make The Waffles:
- Get your waffle iron nice and hot - medium-high works for most. Spray it with cooking spray or brush with butter so nothing sticks. Pour about 3/4 cup batter in the middle of your hot iron. Close it up and cook till you get nice golden brown waffles, usually 4-5 minutes. Put each finished waffle on a rack so they stay crispy while you make the rest.
- Put It All Together:
- Line a baking sheet with parchment and place your waffles on it. Spoon plenty of sauce over each waffle, covering them completely. Put 3-4 slices of ham over the sauce, making sure you cover everything. Sprinkle cheese all over the ham. Move your oven rack close to the broiler and turn it on high. Broil for 2-3 minutes until cheese bubbles and gets spots of brown. While that's happening, cook your eggs however you like - runny yolks work best here. Put everything on plates, top with an egg, add a bit of salt and pepper, and sprinkle with chives if you want.
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I learned that letting the sauce cool a bit before putting it on waffles keeps them from getting mushy. That tip came from my first try when everything turned into one soggy mess. My favorite part is watching people cut into the egg and seeing how the yolk runs down and mixes with the sauce.
Do-Ahead Tricks
You can get these fancy waffles ready before you need them, which helps on busy mornings or when you've got guests. The white sauce stays good in the fridge for up to three days if you keep it in a sealed container. Just warm it up slowly in a pan, stirring now and then until it's smooth again. You can mix most of the waffle batter the night before, but leave out the baking powder. Just stir that in right before cooking so your waffles puff up properly. You can even freeze cooked waffles for up to a month. Just pop them in a 350°F oven straight from the freezer for about 10 minutes before adding your toppings.
Great Side Matches
These hearty waffles need the right sides to round out your meal. Try a simple arugula salad with lemon dressing to cut through all that richness. The peppery greens and tangy dressing balance out the creamy cheese and sauce perfectly. For drinks, go with something bubbly like Cava or Prosecco to refresh your mouth between bites. If it's brunch time, a classic orange juice and champagne mix works great, or try a gin and champagne cocktail to keep with the French theme. If you're a coffee fan, brew something strong in a French press that can stand up to these bold flavors.
Ways To Switch It Up
You can easily change this recipe to fit different tastes or diets. Want something lighter? Skip the white sauce and use Greek yogurt mixed with some Dijon and herbs instead. Don't eat meat? Leave out the ham and throw some cooked mushrooms and spinach into your waffle mix. Try playing with different cheeses too - maybe smoky gouda, Swiss emmental, or sharp white cheddar if you want. Can't do gluten? Just swap in your favorite cup-for-cup gluten free flour mix for both the waffles and sauce. And if you're feeling extra indulgent, slip a piece of crispy bacon under your egg or drizzle a little maple syrup over everything for that sweet-and-salty combo.
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These waffles bring fancy restaurant vibes to your kitchen with loads of amazing flavor!
Frequently Asked Questions
- → Can I make the cream sauce a day or two before?
Absolutely! You can whip up the cream sauce two days early and keep it in the fridge in a sealed container. When you're ready to use it, just warm it slowly on low heat, giving it a few whisks until it's smooth and warm before pouring over your waffles.
- → Which waffle iron should I use?
Any regular or Belgian waffle maker will do the trick. Belgian ones have deeper pockets that hold more of that yummy sauce, but honestly, both types work great and will give you tasty results.
- → How can I make these without meat?
Super easy! Just skip the ham completely and add about 50% more cheese instead. You could also throw in some cooked mushrooms or wilted spinach to the batter for extra flavor and some nice texture.
- → What's the trick to getting those eggs just right?
For eggs with the perfect runny center, get your water barely bubbling, add a splash of vinegar, swirl the water gently, and slip in a fresh cold egg. Let it cook about 3-4 minutes for that golden runny yolk. Or just fry your eggs sunny-side up if that's easier - they work great too!
- → Any tips for serving multiple waffles at once?
As you finish each waffle, lay them out on a baking sheet and pop them in the oven at 200°F. They'll stay nice and warm without drying out while you finish cooking the rest before adding all your toppings.
- → Can I make extra waffles and save them for later?
Sure can! Make the plain waffles, let them cool down completely, then stack them with parchment paper between each one in a freezer bag. They'll keep for up to 3 months. When you want one, just warm it in your toaster or oven, then add all the toppings and finish the recipe.