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Waffle Croque Madames with Spinach
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Spinach Croque Madame Waffles

Course Breakfast, brunch
Cuisine Canadian, French
Keyword brunch, egg recipe, vegetable dishes, waffles
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • Waffle maker

Ingredients

Waffles

  • 3 cups prepared waffle batter
  • 1 tbsp Dijon mustard
  • 1/2 tsp Kosher salt
  • Pinch black pepper

Quick Béchamel

  • 2 tbsp butter
  • 4 tbsp flour
  • 11/2 cups milk
  • Pinch freshly grated nutmeg
  • 1/2 tsp salt
  • ½ cup grated gruyère ( or whichever cheese you use)

Other ingredients

  • 3 cups fresh baby spinach
  • 1 garlic clove grated
  • 2 tablespoons Dijon mustard
  • 6 Eggs
  • 2 Cups Grated gruyère

Instructions

Waffles

  • Prepare your favourite waffle mix and add Dijon mustard, salt and pepper to the batter. Pour the amount of batter your machine requires. Make your waffles and set aside

Quick Béchamel

  • On medium heat melt 2 tablespoons butter in a small sauce pan. Whisk in flour until it comes together into a roux. Add the milk in 1/2 cup at a time whisking to thicken before adding next bit of milk. When the entire mixture starts to thicken turn off heat. Stir in freshly grated nutmeg, salt, 1/2 teaspoon Dijon and 1/2 cup grated cheese. Set aside.

  • Heat remaining tablespoon of butter in skillet. Add spinach, garlic and a pinch of salt and sauté for about 5 minutes or until spinach is wilted and garlic has softened.

Assembly

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper
  • Cut each waffle into quarters. Butter each piece on one side only. Spread a very thin layer of Dijon on 6 of the slices on the opposite side (these will be the bottoms of your sandwiches). Sprinkle each slice with approximately 1/4 cup of cheese, top each piece evenly with spinach.
  • Place in the oven for ten minutes. Remove baking sheet from oven. Turn on broiler. Put the waffle ‘tops’ on the sandwiches then spoon enough bechamel to cover ( approximately 1/4 cup) Sprinkle with the remaining cheese.

  • Pop back into the oven for 2-4 minutes until top is golden brown and bubbly. * once they go under the broiler keep an eye on it so they don’t burn.

  • Fry 6 eggs sunny side up and place one on top of each sandwich.

Notes

Béchamel and spinach can be made a day ahead.