½ cup shredded Gruyère or cheddar cheese
4 large eggs
1 teaspoon ghee or unsalted butter
for garnish (optional)
Ground black pepper
Fresh thyme leaves
- To make the waffles, heat a waffle iron to high
heat. Place the raw eggs, hard-boiled eggs, Parmesan
cheese, baking powder, onion powder (if using), and
salt in a blender or food processor and combine until
smooth and thick. Add the melted ghee and combine
well. - Grease the hot waffle iron. Place a heaping ¼ cup
of the batter in the center of the iron and close. Cook
for 3 to 4 minutes, until golden brown and crisp.
Repeat with the remaining batter, making a total of 8
waffles. - To make the Mornay sauce, place the broth,
butter, cream cheese, and shredded cheese in a
saucepan over medium-high heat, whisking often, just
until the cheese is melted. Add the salt, then slide the
pan off the heat. Using an immersion blender, blend
until very smooth (or transfer the mixture to a
countertop blender and blend until smooth); set aside. - When you are ready to make the Croques