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Preheat the oven to 180°C.
Cut the croissants into quarters and squish them into the waffle iron. Don't worry about being neat.
Turn the machine on and cook for around 10 minutes until golden, crisp and cooked through.
Assemble them on a baking sheet, top with the ham and the emmental then spread with the dijon. Cover with the bechamel.
Pop in the oven until the bechamel is bubbling with some dark spots. Top with the fried egg and chives.