Sandra Holl owns Floriole Bakery and over the past few summers has provided me with more early-morning breakfasts from her farmers market stand than I can count. Blueberry bread pudding. Ham and cheese croissants. Fruit galettes.
Sometimes the most important thing I do all day at the farmers market is decide what to have for breakfast. The real problem is that once I get my breakfast, I can't enjoy it in peace. People keep coming up and trying to talk to me.
I guess this is a good time to mention that I work at the farmers market. It seems somehow relevant.
At any rate, Floriole's storefront is set to open this spring and it's fair to say that a lot of people in Chicago are excited.
I think I took up way too much of Sandra's time with this. I know she evaluated a lot of ideas, fiddling with different recipes and variations.
She's trying to open a bakery. On balance, it probably wasn't the best use of her time, though this is purely my supposition — she is far too polite to say as much or give any indication that it might be true.
I'm happy to say that what she came up with was worth it. Well, worth it for you and me at least.
Rather than being served on bread, her waffled croque madame is assembled atop waffled croissant dough. The waffle's texture allows the bechamel sauce to pool in the divots.
If you don't run a bakery and don't have croissant dough lying around, then I will concede that the croissant step may take a bit of time.
Sandra almost shared her croissant recipe with you, but then we decided that you should probably just buy Nancy Silverton's Pastries from the La Brea Bakery.
(As a fallback, here is a Nancy Silverton croissant recipe on Epicurious.com.)
Could you make this with bread? Or those croissant-ish things from a cardboard tube? I have no idea. Maybe. Probably.
Have you noticed that this blog is by and large not about the easy way to do things?
Waffled Croque Madame
Makes one incredibly rich open-face sandwich
Ingredients:
- Croissant dough from Nancy Silverton's Pastries from the La Brea Bakery, or from croissant recipe of your choosing
- About a quarter cup of bechamel
- 2 slices of ham
- Gruyere cheese, grated
- Egg
Directions:
1. Waffle the croissant dough on a well-buttered waffle iron until golden brown. You may wish to remove the waffled croissant from the waffle iron before proceeding.
2. Pour the bechamel sauce onto the waffle, and then layer the ham on top. Sprinkle grated gruyere on top. Place the assembled stack in the waffle iron and close the lid for about 10 seconds to melt the cheese and marry the layers.
3. Waffle an egg on a well-buttered section of the waffle iron, without closing the lid. Cook until the white has set and then continue to cook for a minute or two. An offset spatula and patience are useful in removing the egg.
4. Top the sandwich with the egg and serve.
This looks heavenly delicious.
Posted by: Christine | 10 February 2010 at 13:45
I don't just love how this site is dedicated to waffling things, but I love how you get so many other people involved, like one great big waffling brainstorm. Genius.
And delicious.
Posted by: Kirstin | 10 February 2010 at 14:21
That egg looks AWESOME. Sad I don't have a waffle maker anymore, but I guess that means it's time for a new one. :)
Posted by: L | 10 February 2010 at 16:17
Honestly, Kirstin, that's one of the parts I love most about it, too. This would all be so much less interesting if it were just me alone in my apartment.
Posted by: Daniel | 10 February 2010 at 23:44
that egg is amazing!
Posted by: stephanie | 11 February 2010 at 09:10
And the yolk doesn't break in the waffle maker, neat.
Posted by: Naomi | 11 February 2010 at 14:51
Couldn't you just use a square of puff pastry dough?
Posted by: Cindy | 12 February 2010 at 13:56
Probably.
Posted by: Daniel | 12 February 2010 at 15:47
I loved Fruit Slinger, and I adore Waffleizer. Your attention to detail is so satisfying, and your photos make me drool. Copiously. I need to buy a waffle iron...
Posted by: Lee | 12 February 2010 at 21:56
The first part of that comment is almost enough to make me forget the last.
(It's really great to hear when people have read both blogs. Neither one is for everybody. And I may have my favorite. But, you know, I like them both well enough. So it's nice to know someone else does, too.)
Posted by: Daniel | 13 February 2010 at 19:36
that egg is beautiful!
Posted by: liz | 14 February 2010 at 14:45
I sorta DO love the fact that your blog is all about waffles and waffling. WHY NOT?
I can see that you are having fun and that makes it fun for us to read. And the pictures are sorta hilarious! I hope I see your pictures and blogs up regularly. They're GREAT!
Posted by: Marti | 15 February 2010 at 12:56
What a fun take and I love the egg. I would never have thought to try that!
Posted by: CuriousChef | 15 February 2010 at 14:27
what a great idea, i have to try this!
Posted by: rita | 15 February 2010 at 15:17
So cute and creative!
Posted by: Chantal | 15 February 2010 at 15:51
Oh my gosh! So wonderfully creative!
Posted by: Michelle | 15 February 2010 at 16:09
ZOMG! I must have that now! Good thing pixels are not edible. I already know, though, that if I try to waffle eggs I will have the most craptacular fail. I can barely manage them with a spatula in a non-stick pan!
Posted by: Angela Brady | 15 February 2010 at 18:14
Haha what a fabulous idea! Very unique and fun!
Posted by: A Bowl Of Mush | 15 February 2010 at 18:18
Just found your blog through Kathy S. of Stresscake. Love it! Got a waffle iron for Christmas and I was thinking WAY too inside the box.
Posted by: Caroline | 16 February 2010 at 16:01
Seriously, just last night while walking home from the El I was wondering how you would waffle a chicken egg as I feel my chickens eggs must be waffled if they are going to be legitimate productive members of my household. And lo, here is the most beautiful egg presentation I have ever seen. Must fire up and grease waffle iron now. Thanks.
Posted by: Ellen | 16 February 2010 at 18:45
holy crap, this is FABULOUS! Of course Sandra would waffle croissant dough. AND top it with bechamel. and ham. and cheese. and that beautiful egg. Of course she would! Is it too much too hope that these will become our new breakfasts this summer? This is fantastic. I'm rather jealous over the whole thing :)
Posted by: Kathy/stresscake | 21 February 2010 at 08:53
truly amazing!
Posted by: Julie | 22 February 2010 at 00:03
this looks amazing. what a fabulous idea
Posted by: Damaris | 31 March 2010 at 18:50
This looks incredible. I want to move to chicago more than ever now.
Posted by: Eric | 30 November 2010 at 20:03