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:
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.
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.
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.
Top the sandwich with the egg and serve.
Bechamel Sauce
