Croque Madame Waffles

This hearty Croque Madame Waffle recipe transforms the beloved French sandwich into a showstopping brunch dish. The savory waffles are topped with rich béchamel sauce, ham, melted cheese, and a perfectly runny egg for a decadent weekend treat that will impress everyone at your table.

I first made these for a Mother's Day brunch and they've become our special occasion tradition. The look on everyone's face when I bring these beauties to the table makes all the effort worthwhile.

Ingredients

• 4 Tablespoons butter: forms the rich base of the classic French sauce
• 4 Tablespoons all purpose flour: creates the perfect thickening agent when cooked with butter
• 2 cups whole milk: provides creaminess try to use full fat for best results
• 2 Tablespoons Dijon mustard: adds a subtle tang that cuts through the richness

• 2 cups all purpose flour: provides structure use unbleached for best flavor
• 3 teaspoons baking powder: gives the waffles their perfect rise
• ¼ teaspoon salt: enhances all the flavors
• 2 eggs: adds richness and helps bind the batter
• 1¾ cups whole milk: creates a tender texture
• ¼ cup melted butter: adds richness and helps crisp the exterior
• 1 cup diced shaved ham: folded into the batter for flavor in every bite
• 1 cup shredded gruyere: select a good quality aged gruyere for best flavor

• 18–24 slices shaved ham: look for thinly sliced quality ham from the deli
• 1 cup shredded gruyere: additional cheese for the melty topping
• 6 eggs: one per waffle use the freshest eggs possible
• Salt and pepper: for seasoning
• Chives for garnish: adds a pop of color and mild onion flavor

Step-by-Step Instructions

Create the Béchamel Base:

Melt butter in a saucepan over medium low heat until just liquified but not browned. The key is gentle heat to prevent scorching. Add flour and whisk continuously for about 2 minutes until the mixture smells slightly nutty but remains pale. This roux is the foundation of your sauce so take your time.

Develop the Sauce:

Gradually add milk about ¼ cup at a time whisking constantly to prevent lumps. Each addition should be fully incorporated before adding more. Continue cooking for about 5 minutes stirring frequently until the sauce thickens enough to coat the back of a spoon and when you run your finger through it the line holds. Remove from heat and whisk in the Dijon mustard plus salt and pepper to taste.

Prepare the Waffle Batter:

Combine dry ingredients in a large bowl flour baking powder and salt with a whisk to evenly distribute the leavening. In a separate bowl lightly beat the eggs then add milk and melted butter. Pour wet ingredients into dry and mix just until combined. Overmixing will develop gluten and make tough waffles.

Add Mix Ins:

Gently fold in the diced ham and shredded gruyere using a spatula with a light hand. The batter should be lumpy with visible cheese and ham pieces distributed throughout. Let the batter rest for 5 minutes while your waffle iron preheats to allow the baking powder to activate.

Cook the Waffles:

Grease your waffle iron thoroughly even if it has a nonstick surface. Pour approximately ¾ cup batter onto the hot surface close the lid and cook until the steaming stops and the waffle is golden brown about 3 to 5 minutes depending on your waffle maker. Resist the urge to peek too early.

Assemble the Base:

Place cooked waffles on a parchment lined baking sheet. Spoon about 3 tablespoons of warm béchamel sauce over each waffle spreading it to the edges. Layer 3–4 slices of ham on top of each sauced waffle creating a slight dome in the center.

Add the Cheese Layer:

Sprinkle each waffle generously with shredded gruyere ensuring even coverage including the edges which will create delicious crispy cheese bits. Place under the broiler about 6 inches from the heat and watch carefully until the cheese is bubbly and developing golden brown spots about 2–3 minutes.

Complete with the Egg:

While the waffles are broiling prepare your eggs either poached or fried with runny yolks. Slide a perfectly cooked egg onto each hot waffle arrange on plates sprinkle with fresh chives and serve immediately while the yolk is still ready to create a natural sauce when cut into.

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The gruyere cheese is truly the star ingredient here. Its nutty complex flavor elevates these waffles from good to extraordinary. I discovered the magic of gruyere during a trip to Switzerland and have never looked back. The way it melts into the béchamel creates a sauce that my family quite literally fights over.

Make Ahead Options

These waffles work beautifully for entertaining because several components can be prepared in advance. The béchamel sauce can be made up to two days ahead and stored in an airtight container in the refrigerator. When ready to use simply reheat gently in a saucepan whisking occasionally until smooth. You may need to add a splash of milk if it's thickened too much.

The waffle batter can be mixed excluding the ham and cheese and refrigerated overnight. In the morning let it come to room temperature for about 30 minutes then fold in the ham and cheese just before cooking. This makes for a much more relaxed brunch preparation and the flavors actually develop nicely with the rest.

Cheese Variations

While traditional Croque Madame sandwiches use gruyere this recipe welcomes experimentation with different cheeses. Smoked gouda adds a wonderful depth that complements the ham beautifully. White cheddar particularly an aged variety brings a sharp tanginess that cuts through the richness of the béchamel. Emmental or Swiss cheese offers a milder nutty flavor with those characteristic large holes that melt into pockets of gooey goodness.

For a truly decadent version try using a combination of cheeses perhaps gruyere and fontina which melts exceptionally well. Each cheese brings its own character to the dish so this is where you can really make the recipe your own based on your preferences or what you have available.

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Serving Suggestions

These Croque Madame Waffles are substantial enough to stand alone as a complete meal but they pair beautifully with simple sides that complement without competing. A lightly dressed arugula salad with a simple lemon vinaigrette provides a peppery freshness that balances the richness of the waffles. Fresh fruit especially berries or sectioned citrus offers a sweet acidic counterpoint.

For a more substantial brunch spread consider serving smaller portions of the waffles alongside roasted asparagus crispy bacon or maple glazed vegetables. A mimosa or French 75 cocktail makes the perfect beverage pairing or offer a bold coffee to stand up to the rich flavors.

Frequently Asked Questions

→ Can I use a different cheese for the waffles?

Yes, you can substitute Gruyère with Gouda, white cheddar, Emmental, or Swiss cheese. Choose a cheese that melts well for the best results.

→ How do I ensure the béchamel sauce is smooth?

Whisk the milk into the butter-flour mixture gradually, a little at a time, to prevent lumps. Stir continuously until thickened.

→ Can I make the waffles ahead of time?

Yes, you can prepare the waffles in advance and reheat them in a toaster or oven before assembling the dish.

→ What’s the best way to cook the eggs for this dish?

Both poached and fried eggs work well. Cook them to your desired doneness, ensuring the yolk remains soft for a richer flavor.

→ How should I prevent waffles from sticking to the waffle maker?

Make sure to grease the waffle maker thoroughly with butter or non-stick spray before adding the batter.

→ Can this dish be made vegetarian?

Yes, skip the ham and replace it with sautéed spinach or mushrooms for a vegetarian variation.