Croque Monsieur with Liège Waffle

Ingredients

• 100 g All-purpose flour (Sift)
• 5 g Dry baker's yeast (About 1 teaspoon)
• 30 g Pearl sugar (or white sugar) (Gives the caramelized character of the Liège waffle)
• 1 unit Egg (Separate the white from the yolk for the batter)
• 50 ml Whole milk (Room temperature)
• 20 g Unsalted butter (Melted, plus a little for greasing the waffle iron)
• 2 slices Cooked ham (French charcuterie quality)
• 2 slices Emmental cheese (Grated or thinly sliced)
• 2 slices Comté cheese (Grated or thinly sliced)
• 2 units Egg (for the fried egg) (Cook to your liking)
• to taste Salt & Pepper

Instructions

1. Prepare the Liège waffle batter

   In a bowl, mix the flour, yeast, and sugar. Add the egg white, lukewarm milk, and melted butter. Whisk until a smooth batter forms, then let rest for 10 minutes at room temperature.

   Time: PT15M

2. Preheat the waffle iron

   Turn on the waffle iron and let it heat until it signals that it is ready (about 5 minutes).

   Time: PT5M

3. Cook the waffles

   Pour a small ladle of batter into the hot waffle iron, close and cook 3‑4 minutes until the surface is nicely golden and the pearl sugar forms small caramelized nuggets.

   Time: PT10M

4. Prepare the filling

   While the waffles cook, arrange the ham, Emmental and Comté on a board. Beat the two remaining eggs with a pinch of salt and pepper.

   Time: PT5M

5. Assemble the croque

   On a hot waffle, place a slice of ham, then the two cheeses, cover with the second waffle. Press lightly.

   Time: PT2M

6. Grill the sandwich

   Heat a skillet over medium heat (about 200°C). Add a knob of butter, place the sandwich and cook 2‑3 minutes on each side, covering the skillet during the second minute to help the cheese melt completely.

   Time: PT5M

   Temperature: 200°C

7. Cook the fried eggs

   In a small skillet, cook the two fried eggs over medium heat, leaving the yolk slightly runny (or to your preference). Season with salt and pepper.

   Time: PT5M

   Temperature: medium heat

8. Plating

   Place each croque‑monsieur on a plate, put a fried egg on top and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Dry baker's yeast: Fresh yeast (10 g)
• Instead of Pearl sugar (or white sugar): Cane sugar
• Instead of Egg: Organic chicken egg
• Instead of Whole milk: Semi-skimmed milk
• Instead of Unsalted butter: Margarine
• Instead of Cooked ham: Parma ham
• Instead of Emmental cheese: Gruyère
• Instead of Comté cheese: Beaufort
• Instead of Egg (for the fried egg): Organic egg

Equipment Needed

• Waffle iron (Liège type)
• Mixing bowl
• Whisk
• Frying pan or grill pan
• Spatula
• Serving plate (optional)

Critical Steps — Do Not Skip

• Properly preheat the waffle iron to achieve a caramelized texture.
• Cook the waffles until they are golden and slightly crisp.
• Grill the sandwich while covering the pan so the cheese melts without burning the waffle.

Chef Tips from the Video

• Add a pinch of cinnamon or vanilla to the waffle batter for an even more interesting sweet‑savory contrast.
• Use browned butter in the waffle iron to enhance the caramel flavor.
• Serve with a small whole‑grain mustard sauce to lift the ham flavor.

Troubleshooting

Storage

Refrigerator: Store cooked waffles in an airtight container for up to 1 day. The assembled sandwich keeps 24 h refrigerated, but is best hot.

Freezer: Waffles can be frozen for 1 month, individually wrapped.

Room temperature: Consume immediately, otherwise the croque becomes soggy.

Make-Ahead Tips

• Prepare the waffles ahead of time and reheat them in a toaster or oven before assembling.
• The ham and cheese can be pre‑portioned and kept in the refrigerator.