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Looking for a show-stopping weekend breakfast? These brunch croque madame waffles transform the classic French sandwich into a waffle masterpiece. Combining savory waffles studded with ham and gruyere, topped with creamy béchamel sauce, more ham, melted cheese, and a perfectly runny egg—this recipe delivers restaurant-quality brunch right in your kitchen. These brunch croque madame waffles are the perfect balance of crispy exterior and fluffy interior, with rich, savory flavors in every bite.
Why You'll Love This Recipe
- Perfect fusion dish that combines the beloved croque madame sandwich with fluffy waffles for an impressive brunch centerpiece
- Make-ahead friendly components allow you to prep the béchamel and waffle batter in advance for stress-free entertaining
- Customizable to your preferences—adjust the cheese type, ham thickness, or egg doneness to suit your taste
- Impressive presentation that looks like it came from a fancy brunch spot but is surprisingly simple to make at home
- Satisfying combination of textures from the crispy waffle exterior, creamy béchamel, melty cheese, and runny egg yolk
Why These Brunch Croque Madame Waffles Work
The genius of these brunch croque madame waffles lies in their clever construction. By incorporating ham and cheese directly into the waffle batter, you get flavor in every bite, not just in the toppings. The waffles provide a sturdier base than traditional bread, creating the perfect vehicle for holding the creamy béchamel sauce.
The béchamel sauce—a classic French mother sauce—adds luxurious creaminess that soaks slightly into the waffle while maintaining its structure. This isn’t just any waffle recipe; it’s engineered for the perfect balance of flavors and textures.
What makes this dish truly special is the runny egg on top. When you cut into it, the yolk creates a natural sauce that mingles with the béchamel for an extra layer of richness. It’s like having breakfast, lunch, and dinner all in one magnificent dish!
Similar to the popular Ham and Cheese Waffles from Bon Appétit, this recipe takes the concept further by incorporating the full croque madame experience.
What You’ll Need for Brunch Croque Madame Waffles
Gathering your ingredients and tools before starting will make this recipe a breeze. Let’s break down everything you’ll need to create these impressive brunch waffles.
Ingredients
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
For the Waffles:
- 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, shredded
For Assembly:
- 18-24 slices shaved ham (about 3-4 per waffle)
- 6 eggs (for topping)
- Chopped chives for garnish (optional)
- Additional salt and pepper to taste
Tools
- Waffle maker (Belgian style works best for this recipe)
- Small saucepan for béchamel
- Whisk
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Baking sheet lined with parchment paper or silicone mat
- Broiler or oven
- Non-stick pan for cooking eggs
- Spatula
- Ladle or measuring cup for portioning waffle batter
How to Make Savory Brunch Croque Madame Waffles
Follow these steps to create your perfect brunch croque madame waffles:
- Prepare the béchamel sauce: In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 4 tablespoons flour and cook for 2 minutes, stirring frequently. Don’t brown the mixture—just cook enough to remove the raw flour taste.
- Finish the béchamel: Gradually whisk in 2 cups milk, adding a little at a time to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 2 tablespoons Dijon mustard. Season with salt and pepper to taste.
- Preheat your waffle maker according to manufacturer’s instructions.
- Mix dry waffle ingredients: In a large bowl, whisk together 2 cups flour, 3 teaspoons baking powder, and ¼ teaspoon salt.
- Add wet ingredients: Mix in 2 lightly beaten eggs, 1¾ cups milk, and ¼ cup melted butter until just combined. Don’t overmix—a few small lumps are fine.
- Fold in ham and cheese: Gently fold 1 cup diced ham and 1 cup shredded gruyere into the batter.
- Cook the waffles: Grease the waffle maker and pour about ¾ cup batter onto the surface. Close and cook until golden brown (time will vary by waffle maker).
- Prepare for broiling: Place cooked waffles on a parchment or silicone mat-lined baking tray. Top each waffle with about ⅙ of the béchamel sauce.
- Add toppings: Place 3-4 slices of shaved ham on top of each sauced waffle and sprinkle with additional cheese.
- Broil: Place under the broiler until the cheese melts and the béchamel bubbles, about 2-3 minutes. Watch carefully to prevent burning.
- Cook the eggs: While the waffles broil, prepare your eggs—either poached or fried—to your desired doneness.
- Assemble: Transfer each waffle to a serving plate, top with an egg, season with salt and pepper, and garnish with chopped chives if desired.
Chef's Helpful Tips
- For the creamiest béchamel, warm your milk slightly before adding it to the roux—this prevents lumps and helps the sauce come together more smoothly
- Don’t overmix your waffle batter; a few lumps are actually good and will result in fluffier waffles with a better texture
- If your waffle maker doesn’t have a ready indicator, watch for the steam to significantly decrease—that’s a good sign your waffle is done
- For a make-ahead option, prepare the béchamel sauce and waffle batter (minus the leavening agents) the night before, then add the baking powder just before cooking
- For the perfect runny egg, cook until the whites are just set but the yolk is still liquid—about 3 minutes for a sunny-side-up egg or 3-4 minutes for poaching
Serving and Storage Tips for Brunch Croque Madame Waffles
These waffles are best served immediately while the cheese is melty, the béchamel is warm, and the egg is perfectly runny. However, there are ways to prepare components ahead of time for easier assembly.
The béchamel sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to use, gently reheat it on the stove, adding a splash of milk if needed to reach the desired consistency.
If you have leftover assembled waffles (without the egg), store them in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through, then add a freshly cooked egg before serving.
Serving Tips
For a complete brunch spread, consider serving your brunch croque madame waffles with:
- A simple green salad with light vinaigrette to cut through the richness
- Fresh fruit to balance the savory flavors
- Crispy bacon or breakfast sausage for the meat lovers
- Mimosas or Bloody Marys for a festive touch
For a beautiful presentation, place each waffle on a warmed plate, add the egg, then sprinkle with freshly ground black pepper and snipped chives. Serve immediately while the egg is still runny.
Looking for more breakfast inspiration? Check out these sweet breakfast recipes from Serious Eats to complement your savory waffles.
Mistakes to Avoid while making Brunch Croque Madame Waffles
Even experienced home cooks can run into challenges with this recipe. Here are some common pitfalls to avoid:
- Lumpy béchamel: Adding cold milk all at once to the roux can create lumps. Add the milk gradually, whisking constantly, for a smooth sauce.
- Overcooked eggs: The perfect croque madame needs a runny yolk. Cook eggs just until the whites are set but the yolk remains liquid.
- Soggy waffles: Don’t let the waffles sit too long before adding toppings and broiling. Keep them crisp by working efficiently.
- Burning under the broiler: The broiler can quickly take food from perfectly browned to burnt. Stay vigilant and keep the oven door cracked to monitor the browning.
- Overfilling the waffle maker: Too much batter causes overflow and uneven cooking. Use about ¾ cup per waffle and spread it evenly.
Remember that making perfect croque madame waffles may take practice. Don’t be discouraged if your first attempt isn’t magazine-worthy—they’ll still taste delicious!
You Must Know
- The quality of your ham and cheese significantly impacts the final flavor—splurge on good gruyere and quality ham if possible for an authentic croque madame experience
- Waffle texture matters—cook them until they’re golden brown but not too dark, as they’ll be going under the broiler later and you don’t want them to burn
- Timing is everything with this recipe—have all components ready to go before assembly, and serve immediately once the egg is placed for the best texture and temperature contrast
- If serving a crowd, consider setting up a waffle station where you keep the waffles warm in a low oven, then top and broil them in batches as needed to maintain freshness
Suggestions for Brunch Croque Madame Waffles
The beauty of this recipe is its versatility. Here are some delicious variations to try:
Cheese Variations: While gruyere is traditional for croque madame, you can experiment with other melting cheeses like comté, emmental, or even a sharp cheddar for a different flavor profile.
Protein Swaps: Try smoked turkey instead of ham for a lighter option, or go luxurious with smoked salmon and a dill-infused béchamel. For a vegetarian version, use sautéed mushrooms and spinach in place of the ham.
Waffle Enhancements: Add fresh herbs like thyme or rosemary to the waffle batter, or incorporate finely chopped scallions for an extra flavor dimension.
Sauce Variations: Experiment with the béchamel by adding different herbs, a dash of hot sauce, or even a bit of truffle oil for special occasions.
For inspiration, check out this creative Turkey and Stuffing Waffle Croque-Madame Sandwich from Serious Eats, which applies similar principles with a Thanksgiving twist.
If you enjoy this recipe, you might also love our Ultimate Chicken Casserole for another comforting meal option.
FAQs:
Yes, partially! You can make the béchamel sauce up to 2 days ahead and refrigerate it. The waffle batter can be prepared the night before (without adding the baking powder). In the morning, stir in the baking powder, cook the waffles, and complete the assembly. For best results, the final assembly with the egg should be done just before serving.
The key difference is the egg! A croque monsieur is a French grilled ham and cheese sandwich with béchamel sauce. A croque madame is the same sandwich topped with a fried or poached egg. Our recipe transforms this concept into waffle form, maintaining the distinction by topping with a runny egg.
Absolutely! Substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend in both the béchamel and waffle batter. Just ensure your gluten-free flour contains xanthan gum or add 1/4 teaspoon per cup of flour to maintain the proper texture.
A Belgian waffle maker with deep pockets works best for this recipe, as it creates waffles with enough structure to hold the toppings. However, any waffle maker will work—just adjust the amount of batter according to your specific model’s instructions.
These waffles are quite rich and satisfying on their own, but they pair beautifully with a simple green salad dressed with vinaigrette to cut through the richness. Fresh fruit, crispy bacon, or a light soup also make excellent accompaniments. For drinks, consider mimosas, Bloody Marys, or a good French press coffee.
Conclusion
These savory brunch croque madame waffles represent the perfect fusion of classic French cuisine and beloved breakfast fare. The combination of ham and cheese-studded waffles, creamy béchamel sauce, and perfectly runny eggs creates a dish that’s both comforting and impressive.
Whether you’re hosting a special brunch, planning a memorable weekend breakfast, or simply want to elevate your morning routine, these waffles deliver restaurant-quality results with straightforward preparation. The various components can be prepared ahead of time, making this seemingly complex dish quite manageable even for busy mornings.
Don’t be afraid to make this recipe your own by experimenting with different cheeses, proteins, or waffle additions. The fundamental technique remains the same, but the possibilities for customization are endless.
For more delicious breakfast inspiration, check out our 5-Ingredient Easy Keto Cloud Cake Recipe or try our 10-Minute Creamy Garlic Shrimp Pasta for your next dinner.
Happy cooking, and enjoy your magnificent brunch creation!
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📖 Recipe Card
Savory Brunch Croque Madame Waffles
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A gourmet twist on the French classic, these croque madame waffles combine savory ham and gruyere-studded waffles with creamy béchamel and a runny egg for a brunch showstopper.
Ingredients
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1¾ cups milk
- ¼ cup butter, melted
- 1 cup diced ham
- 1 cup shredded gruyere
- 18–24 slices ham
- 6 eggs
- Chives for garnish
Instructions
- Make béchamel by whisking butter and flour, then slowly adding milk until thick; stir in mustard and season.
- Mix dry waffle ingredients, add eggs, milk, and melted butter. Fold in ham and cheese.
- Cook waffles until golden in preheated waffle maker.
- Top with béchamel, ham slices, extra cheese, and broil 2–3 min.
- Cook eggs as desired and place on waffles. Garnish with chives.
Notes
- Warm the milk for lump-free béchamel
- Don’t overmix waffle batter
- Best served fresh with a runny egg
- Store béchamel and batter separately for easy prep
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Brunch
- Method: Waffle Making, Broiling
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 waffle with toppings
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 215mg
Keywords: croque madame waffle, ham and cheese waffle, savory brunch waffles, gruyere waffles, béchamel waffle breakfast
