Belgian Liege Waffle Brunch with Herbed Ham & Eggs
Liege Brunch
Caramelized Liege waffles topped with herbed ham, sunny eggs and mustard-maple syrup for a cozy brunch.
Nutrition (per serving)
There’s something utterly joyful about the crackle of pearl sugar in a hot Liege waffle — sweet pockets that caramelize into little crunchy gems. Paired with herb-forward ham, silky sunny-side eggs and a bright mustard-maple drizzle, this recipe turns a classic Belgian treat into a savory-sweet brunch that feels both indulgent and homey.
The dough is forgiving and worth the short wait to rise; you’ll pick up a few simple techniques here — gentle folding of pearl sugar, fresh herbs in the ham, and perfectly cooked eggs — that make this dish feel special without fuss. Serve it up for a relaxed weekend crowd or a cozy morning with friends.
Ingredients
- All-purpose flour:3 cup
- Warm whole milk:3/4 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar:2 tbsp
- Salt:1 tsp
- Large eggs:2 pieces
- Unsalted butter, softened:6 tbsp
- Belgian pearl sugar:3/4 cup
- Unsalted butter (for cooking):2 tbsp
- Thin-sliced herbed ham:8 pieces
- Eggs (for topping):4 pieces
- Dijon mustard:2 tbsp
- Pure maple syrup:3 tbsp
- Fresh lemon juice:1 tsp
- Fresh parsley, chopped:2 tbsp
- Fresh chives, chopped:1 tbsp
- Powdered sugar (optional):1 tbsp
Instructions
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In a small bowl, sprinkle yeast over warm milk and let sit 5 minutes until foamy.
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In a large bowl, whisk flour, sugar and salt. Add foamy yeast, eggs and softened butter; mix until a soft, slightly sticky dough forms.
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Turn dough onto a lightly floured surface and knead 3–4 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm spot 30–45 minutes until slightly puffy.
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Gently fold pearl sugar into the risen dough, trying not to break the sugar pieces. Divide dough into 4 equal portions and shape each into a rough ball.
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Preheat a waffle iron according to manufacturer instructions and lightly oil or butter the plates.
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Cook each dough ball in the waffle iron 3–4 minutes, watching for a deep golden color and caramelized edges; remove and keep warm on a rack. Waffles will continue to crisp slightly as they cool.
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While waffles cook, whisk together Dijon, maple syrup and lemon juice in a small bowl; set aside.
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Heat 1 tbsp butter in a skillet over medium. Add ham slices and warm for 1 minute per side until slightly browned; keep warm.
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In the same skillet, add remaining 1 tbsp butter and crack eggs in. Cook sunny-side up to desired doneness (about 3–4 minutes for runny yolks), seasoning with salt and pepper.
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To assemble, place a warm waffle on each plate, top with two slices of herbed ham, a sunny egg, and drizzle with mustard-maple sauce. Sprinkle with parsley and chives and dust lightly with powdered sugar if using.
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Serve immediately so the waffles stay crisp and the yolks add a silky sauce to every bite.
Tips & Notes
- If you don’t have pearl sugar, chop coarsely crystallized sugar or mix chunks of sugar into the dough, but avoid dissolving it completely.
- Keep waffles warm on a rack in a low (200°F) oven while finishing the batch to preserve crispness.
- For extra flavor, fold 1 tsp finely grated lemon zest into the ham before warming.
- Don’t overwork the dough after adding pearl sugar — you want the sugar pockets intact for caramelization.
