Grilled Cheese and Ham Waffles
This dish is terrific for breakfast or brunch is also hearty enough for a light dinner. You may wish to top the waffles with a "once over" egg or honey. Serve with a refreshing fruit salad. Collect all of Rach's waffle recipes during "Waffle Week!"
by Rachael Ray | on 01/21/11
Photo credit: Lisbeth Axell
Ingredients
- 2 cups buckwheat pancake and waffle mix
- 2 tablespoons melted butter
- 2 large eggs
- 1 1/2-2 cups reduced fat milk or 2% milk, divided
- 1 tablespoon dried herbes de Provence or 3 tablespoons fresh herbs (parsley, sage, rosemary and thyme), finely chopped
- 1/3 pound Gruyère cheese, shredded (about 3/4-1 cup)
- 1/4 pound mild deli ham, sliced and chopped
- Salt and white pepper
- 1 scant tablespoon Dijon mustard
- Warm honey, for drizzling or 4 eggs, up or over
Serves 4
Preparation
Combine the waffle mix with the melted butter, eggs, 1 1/2 cups milk and the herbs. Once well-combined, stir in the cheese and ham and season lightly with salt and pepper. Add the mustard and a little more milk, until just pourable. Cook in the waffle iron until crisp, then top with warm honey or an egg up or over.
