CROQUE MADAME WAFFLES

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Directions

• Heat a waffle iron to high heat to make the waffles. In a blender or food processor, combine the raw eggs, hardboiled eggs, Parmesan cheese, baking powder, onion powder (if using), and salt until smooth and thick. Mix in the melted ghee thoroughly.
• Grease a hot waffle maker. Close the iron after placing a heaping 1/4 cup of batter in the centre. 3 to 4 minutes, or until golden brown and crisp. Repeat with the remaining batter to make 8 waffles.
• To make the Mornay sauce, whisk together the broth, butter, cream cheese, and shredded cheese in a saucepan over medium-high heat until the cheese is melted. Remove the pan from the heat after adding the salt. Blend until very smooth with an immersion blender (or transfer to a countertop blender and blend until smooth); set aside.
• Preheat the oven to broil when you’re ready to make the Croques Madames. Place the waffles on a baking sheetwith a rim. Top each waffle with three slices of ham and two tablespoons of shredded cheese. Place aside.
• Heat the ghee in a cast-iron skillet over medium heat to fry the eggs. When the pan is hot, crack the four eggs into it and cook for about 2 minutes on one side, until the whites are cooked but the yolks are still runny. At this point, place the waffles under the broiler (see Step 6).
  Remove the skillet from the heat and season the eggs with salt and pepper.
• Broil the waffles for 1 to 2 minutes, until the cheese is melted and the waffles are warm, while the eggs are cooking.
• Place 1 ham and cheese–topped waffle on a serving plate to start the Croques Madames. Top with a plain waffle, then a sunny-side-up egg, and Mornay sauce. If using, season with freshly ground pepper and garnish with thyme leaves. Rep with the rest of the waffles, eggs, and Mornay sauce.
• Plain waffles can be refrigerated for up to 3 days or frozen for up to 1 month in an airtight container. Reheat the waffles for 3 minutes, or until warmed through, in a preheated 190°C/375°F oven or toaster oven. Refrigerate the Mornay sauce in an airtight container for up to 3 days; it will thicken overnight.
• Reheat the sauce in a saucepan over medium heat, stirring constantly, for about 2 minutes, or until warm. If the sauce is too thick, add a few tablespoons of broth.
• RECIPE NOTES:
  The waffles and Mornay sauce can be made ahead of time and refrigerated in separate airtight containers for up to 3 days. The waffles can be stored in the freezer for up to a month.