Ok, I am currently in Virginia and the temperature just dropped, and I seriously can’t get warm.  Like millions of layers, vests and wool socks and pom pom hats and fuzzy mittens, but still can’t get warm.  But I secretly love the cold weather and changing of seasons, so I am happy, happy, happy…and cold!

You all know by now that I love breakfast—I could eat it all day long, which my hubby tells me is silly, so I always make waffles for breakfast when he is gone!

So Thanksgiving is on Thursday—what are you all making?!

I know I will be making the pumpkin cheesecake and crispy Brussels sprouts from my cookbook as well as these Rosemary Sea Salt Pecans.  And my hubby will be making mashed potatoes, because they are his favorite! Ok so secret, I have never liked mashed potatoes, even if they are filled with butter and cheese.

So I came up with these amazingly delicious waffle sandwiches to use up your leftover potatoes from turkey day!

You can check out all my Thanksgiving menu suggestions, my green & white Thanksgiving table inspiration or my holiday happy hour menu!

Gluten-Free Mashed Potato Waffle Croque Madame

makes 4 waffles | approximately 21 g carbohydrates per waffle

Potato Chive Waffles

• 2 lightly packed cups cooked potatoes or leftover mashed potatoes
• 4 eggs
• 2 tbsp coconut flour*
• 2 tbsp lard or butter, softened
• 2 tbsp heavy cream
• 2 tsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp garlic powder
• 1 tbsp chives, finely chopped

coconut oil, for brushing on waffle iron

Gluten-Free Croque Madame Sandwich

• 1 egg + 1/4 cup heavy cream, whisked together
• 2 tbsp butter, divided
• 2 tbsp dijon mustard, divided
• 8 slices ham
• 4 oz gruyere cheese, shredded
• 4 eggs, fried
• salt and pepper to taste

*If using leftover mashed potatoes that are a bit more runny, add 1/2-1 tsp more of coconut flour.  I would not recommend using mashed potatoes that have been pureed or super runny.

Directions

• Preheat your oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.  Warm your waffle iron to medium-low heat.
• Add all waffle ingredients in the order they are listed, with the exception of the chives to a high-speed blender.  Briefly blend until smooth.  Use a spatula to stir in the chives at end.
• Brush both sides of the waffle iron with coconut oil and add one large spoonful of batter, filling the waffle iron 2/3 the way to the edges.
• Bake until the iron signals complete and then cook the remaining waffle batter.
• Meanwhile, warm a skillet to medium heat and melt half the butter in the skillet.
• When the waffles come out of the waffle iron, spread a thin layer of dijon mustard on one side, then add two slices of ham and another thin layer of mustard.
• Cook the waffles in the butter for about a minute, just so that the edges and bottom are crispy.  Place the seared waffles on the parchment paper and top with a handful of shredded cheese.  Repeat this process with each waffle.
• Place the waffles in the oven and bake for 13-15 minutes or until cheese is golden brown and bubbly.  While the waffles are in the oven, prepare your fried eggs with runny yolks.
• Plate the waffles, topping with a fried egg.
• Garnish with salt, pepper and chives if desired.