-
In a bowl, whisk the eggs in a salad bowl with the salt until the mixture whitens.
-
Add melted butter and continue to whisk.
-
Add flour and yeast, mix, then dilute with milk while whisking.
-
Add the Emmenthal and whisk again.
-
Cover the salad bowl with a cloth and let stand for 30 minutes.
-
Meanwhile, season the salad with a dash of olive oil, salt and pepper and keep cool.
-
Place a small ladle of dough in a preheated waffle iron.
-
Close the waffle iron and cook for 2 to 3 minutes, depending on the desired color.
-
Let the waffles rest on a rack for a few moments
-
Serve waffles on plates.
-
Top with a spoonful of cottage cheese, a slice of white ham, and a little of mesclun.