Croissant Waffles with Ham, Gruyère & Egg
By Diana Yen, @diana_yen_
Ingredients
Total Time: 25 minutes
Flaky puff pastry transforms into crisp, golden waffles layered with smoky ham and nutty Gruyère. Topped with a perfectly fried egg, the yolk runs into every buttery pocket for a rich, indulgent twist on the classic French croque madame. Show-stopping at brunch or elegant enough for lunch, and surprisingly simple to pull off at home.
For the Puff Pastry Waffles:
For the Fried Eggs:
Special Equipment
Flaky puff pastry transforms into crisp, golden waffles layered with smoky ham and nutty Gruyère. Topped with a perfectly fried egg, the yolk runs into every buttery pocket for a rich, indulgent twist on the classic French croque madame. Show-stopping at brunch or elegant enough for lunch, and surprisingly simple to pull off at home.
For the Puff Pastry Waffles:
- All-purpose flour, for rolling
- 2 (14-oz) boxes all-butter puff pastry, thawed according to package directions
- 4 slices smoked ham
- 10 oz Gruyère cheese, grated (about 2 cups)
- 4 Tbsp grainy Dijon mustard, divided
- Neutral oil, for brushing waffle maker
- Freshly ground black pepper
For the Fried Eggs:
- 4 large eggs
- 2 Tbsp olive oil
- Flaky sea salt, for finishing
- Freshly ground black pepper
- Fresh chives, finely chopped
Special Equipment
- Electric waffle maker (preferably a square Belgian waffle maker, dual capacity)
Procedure
Preheat the oven to 200°F (90°C) to keep finished waffles warm. Preheat the waffle maker to medium-high heat and lightly flour a work surface.
Unroll the puff pastry sheet and cut each sheet in half widthwise to create two pieces. Roll each piece slightly larger than the width and length of your waffle maker to allow for filling and sealing.
Spread 2 Tbsp Dijon mustard evenly over one half of the pastry pieces, leaving a ½-inch border. Layer the ham slices over the mustard, then top with Gruyère and a few grinds of black pepper. Lightly brush the border with water, top with the remaining pastry piece, and press the edges firmly to seal. Trim any excess if needed to fit the waffle maker.
Brush the waffle maker lightly with neutral oil. Place one filled pastry inside and cook until puffed, crisp, and golden brown, 5–6 minutes depending on your waffle maker. Transfer finished waffles to a baking sheet and keep warm in the oven. Repeat with the remaining pastry until all waffles are cooked.
Meanwhile, heat the olive oil in a cast iron skillet over medium-high heat. Crack in the eggs and cook until the whites are set but yolks remain runny, about 3 minutes.
Top each waffle with a fried egg, sprinkle with flaky sea salt, freshly ground black pepper, and chopped fresh chives.
Serve immediately.
Cook’s Note: For a single-capacity waffle maker, cook one filled pastry at a time.
Unroll the puff pastry sheet and cut each sheet in half widthwise to create two pieces. Roll each piece slightly larger than the width and length of your waffle maker to allow for filling and sealing.
Spread 2 Tbsp Dijon mustard evenly over one half of the pastry pieces, leaving a ½-inch border. Layer the ham slices over the mustard, then top with Gruyère and a few grinds of black pepper. Lightly brush the border with water, top with the remaining pastry piece, and press the edges firmly to seal. Trim any excess if needed to fit the waffle maker.
Brush the waffle maker lightly with neutral oil. Place one filled pastry inside and cook until puffed, crisp, and golden brown, 5–6 minutes depending on your waffle maker. Transfer finished waffles to a baking sheet and keep warm in the oven. Repeat with the remaining pastry until all waffles are cooked.
Meanwhile, heat the olive oil in a cast iron skillet over medium-high heat. Crack in the eggs and cook until the whites are set but yolks remain runny, about 3 minutes.
Top each waffle with a fried egg, sprinkle with flaky sea salt, freshly ground black pepper, and chopped fresh chives.
Serve immediately.
Cook’s Note: For a single-capacity waffle maker, cook one filled pastry at a time.