Ham Cheese Egg Waffles (Print Version)
# Ingredients:
→ Sauce
01 -
4 tablespoons butter
02 -
4 tablespoons all purpose flour
03 -
2 cups whole milk
04 -
2 tablespoons Dijon mustard
→ Waffles
05 -
2 cups all purpose flour
06 -
3 teaspoons baking powder
07 -
¼ teaspoon salt
08 -
2 eggs, slightly beaten
09 -
1¾ cups whole milk
10 -
¼ cup butter, melted
11 -
1 cup shaved ham, diced
12 -
1 cup Gruyère cheese, shredded
→ Assembly
13 -
18-24 slices shaved ham
14 -
1 cup Gruyère cheese, shredded
15 -
6 eggs
16 -
Salt and pepper, to taste
17 -
Fresh chives, chopped (optional)
# Instructions:
01 -
Melt butter in a small pot over medium-low flame. Add flour while whisking and cook about 2 minutes, stirring often so it doesn't brown. Just enough cooking to get rid of that raw flour taste.
02 -
Slowly pour in milk bit by bit while whisking to avoid any lumps forming. Keep stirring and cooking until your sauce gets thick enough to stick to a spoon.
03 -
Take off the heat and mix in the Dijon mustard. Add salt and pepper how you like it.
04 -
Turn on your waffle maker to heat up. Grab a big bowl and mix your flour, baking powder, and salt. Then add in eggs, milk, and melted butter, stirring just until everything comes together.
05 -
Gently stir the diced ham and shredded Gruyère into your batter until they're spread out evenly.
06 -
Spray or butter your waffle maker and pour about ¾ cup batter onto it. Close and let it cook until you get a nice golden color.
07 -
Put your cooked waffles on a baking sheet with parchment or a silicone mat. Top each one with about ⅙ of your sauce, 3-4 slices of ham, and a handful of Gruyère.
08 -
Stick them under the broiler until the cheese melts and your sauce gets hot and bubbly.
09 -
Move each waffle to a plate and put a poached or fried egg on top, cooked how you want it. Sprinkle with chives if you're feeling fancy.
# Notes:
01 -
These tasty waffles blend the yummy elements of a traditional French croque madame with a waffle base, making them great for hosting brunch.
02 -
You can swap the cheese for Gouda, white cheddar, Emmental, or regular Swiss if you want.