Croque Madame Croissant Waffles

This is perhaps the most French thing ever. Imagine Edith Piaf dancing with a baguette under the Eiffel Tower, eating a croissant - but it's food.

10 minutes prep

20 minutes cook

Serves 4

Hugh Woodward
Croque.png

Ingredients

  • 8frozen uncooked croissants
  • 8slices ham
  • 8slices emmental
  • 2tbsp Dijon mustard
  • 700mlbechamel sauce
  • 4fried eggs
  • 2 tbspchives, diced

It combines the grand dame of French patisserie (although, fact incoming, croissants are Viennese) in waffle form with the flavours of the croque madame to make a buttery, rich, delicious dish.

Method

  • Preheat the oven to 180°C.
  • Cut the croissants into quarters and squish them into the waffle iron. Don't worry about being neat.
  • Turn the machine on and cook for around 10 minutes until golden, crisp and cooked through.
  • Assemble them on a baking sheet, top with the ham and the emmental then spread with the dijon. Cover with the bechamel.
  • Pop in the oven until the bechamel is bubbling with some dark spots. Top with the fried egg and chives.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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