Madames, preheat the oven to broil. Place the waffles
on a rimmed baking sheet. Top 4 of the waffles with 3
slices of ham and 2 tablespoons of shredded cheese
each. Set aside.
- To fry the eggs, heat the ghee in a cast-iron
skillet over medium heat. When hot, crack the 4 eggs
into the pan and fry on one side for about 2 minutes,
until the whites are cooked and the yolks are still
runny. Place the waffles under the broiler at this point
(see Step 6). Season the eggs with salt and pepper and
remove the skillet from the heat. - While the eggs are cooking, broil the waffles for
1 to 2 minutes, until the cheese is melted and the
waffles are warm. - To assemble the Croques Madames, place 1 ham
and cheese–topped waffle on a serving plate. Top with
a plain waffle, then add a sunny-side-up egg and
smother with Mornay sauce. Sprinkle with freshly
ground pepper and garnish with thyme leaves, if
desired. Repeat with the remaining waffles, eggs, and
Mornay sauce. - Store plain waffles in an airtight container in the
refrigerator for up to 3 days or in the freezer for up to 1
month. Reheat the waffles in a preheated 375°F oven or
toaster oven for 3 minutes or until warmed through.
Store the Mornay sauce in an airtight container in the
refrigerator for up to 3 days; it will thicken overnight.