Croque Madame Waffle Napoleon with Overnight Yeasted Waffles, Gruyere Cheese,
Honey Glazed Ham, Fried Eggs, & Béchamel Sauce
|More Eggs... Less Hungover|
|Oh-so-many yeasted waffles|
|This is the cascading waterfall that I was talkin' about...|
For the Overnight Yeasted Waffles:
½C Warm Water
1 Package of Active Dry Yeast
2C Buttermilk, Warmed
1 Stick Unsalted Butter, Melted & Cooled Slightly
1t Salt & Sugar
2C AP Flour
2 Large Eggs, Lightly Beaten
¼t Baking Soda
For the Béchamel Sauce:
3T Unsalted Butter
3T AP Flour
2C Whole Milk
12oz Gruyere Cheese, Grated
½ C Parmesan Cheese, Finely Grated
Salt & Pepper, To Taste
Freshly Grated Nutmeg, To Taste
For the Croque Madame Waffle Napoleon:
Prepared Overnight Yeasted Waffles, Cooked until Golden Brown & Crispy
Thinly Sliced Honey Baked Ham, For Layering
Shredded Gruyere Cheese (the remaining that is leftover from the sauce)
Prepared Béchamel Sauce
2-3 Fried Eggs per Stack
Minced Chives, For Sprinkling
1. For the Overnight Waffles: Combine the water and yeast in a large mixing bowl and let stand to dissolve for 5 minutes. Add the buttermilk, butter, salt, sugar, and flour to the bowl. Whisk until well blended and smooth. Cover the bowl with plastic wrap and let it stand at room temperature overnight. When you’re ready to make the waffles, preheat the waffle iron. Also, preheat the oven to warm and place a baking sheet in the oven. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth (the batter will be very thin). Fill the waffle wells and cook according to the manufacturer’s instructions, or until golden brown & crispy. Transfer the finished waffles to the baking sheet in the preheated oven to keep warm.
2. For the Béchamel Sauce: Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup of grated Gruyere and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
3. Assembling the Stacks:Heat broiler to high. Place 2 waffles on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham, some Gruyere, and a fried egg. Repeat this process again by stacking another waffle spread with mustard, ham, and cheese. Broil until cheese begins to melt, 1–2 minutes. Top with one last waffle, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
4. Garnishing the Stacks:Once the cheese has melted, remove the stacks from the oven and top them with one last fried egg and garnish with a little salt and fresh cracked pepper, as well as some fresh chives for color.