1. Preheat your oven to 425 degrees. Make six chaffles (I used Gruyere cheese as the base cheese for my chaffles for this recipe) by combining the three eggs and the 1 & 1/2 cups of cheese together and mix well. Add a few tablespoons to a greased, preheated (dash) waffle maker and cook for 3-4 minutes until crispy. Place the cooked chaffles on a parchment paper covered baking sheet and set aside.

2. In a small pot, heat the cream on medium heat and whisk to prevent scorching. When the cream has heated, slowly add in the Parmesan and 1/3 cup of shredded Gruyere in small handfuls at a time. Whisk it in so it melts and incorporates into your cream. Repeat until all the cheese is mixed in and the sauce coats the back of a spoon. *See notes below if your sauce separates*

3. Add about two tablespoons of your sauce to the tops of your chaffles. It fits nicely in the waffle grooves! Add a slice of ham and top with a few tablespoons of the remaining shredded Gruyere cheese. Bake for 10-15 minutes. The food should be heated through and the cheese melted and a little golden brown.

4. While the chaffles bake, fry your six eggs up in the butter and top each baked chaffle with the fried egg (poached can be made instead). Sere with your favorite roasted veggie or side salad.