Waffle Madame

A variation on the French sandwich known as a croque monsieur (toasted ham and cheese), the croque madame is topped with a fried egg. The waffle base allows rich cheese sauce to settle into all the pockets.

45 min.



Béchamel sauce



  1. Lightly grease and preheat a waffle maker according to the manufacturer’s directions. Use a regular waffle maker.
  2. For waffles, separate eggs. Place yolks in a medium bowl and whites in a small mixing bowl; set aside.
  3. In a large bowl, stir together flour, cornmeal, malted milk powder, baking powder, sugar and salt. Make a well in the center of the flour mixture; set aside.
  4. In bowl with egg yolks, add milk and oil. Whisk mixture together to combine well; set aside.
  5. Beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight); set aside.
  6. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter will be slightly lumpy). Gently fold beaten whites evenly into mixture.
  7. Add batter to preheated waffle maker. Close lid quickly and bake according to manufacturer’s directions until waffle is golden brown. When done, use a fork to lift waffle off grid; keep warm in a 200°F oven. Repeat with remaining batter.
  8. For Béchamel sauce, in a small saucepan heat butter over medium heat until melted. Whisk in flour until smooth. Slowly whisk in milk. Bring to boiling; reduce heat. Simmer for 5 minutes or until thickened. Remove from heat; add cheese. Season to taste with salt and pepper.
  9. To assemble, place a waffle on dinner plate. Top with ham, ¼ cup Béchamel sauce and fried egg. If desired, sprinkle with black pepper and top with chives.

Nutrition facts per serving: 439 calories, 20 g fat, 6 g saturated fat, 0 g trans fat,
277 mg cholesterol, 1,005 mg sodium, 38 g carbohydrates, 1 g fiber, 11 g sugar, 27 g protein. Daily Values: 16% vitamin A, 3% vitamin C, 53% calcium, 18% iron.

© 2016 Marsh Supermarkets, Inc.