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Friday, January 25, 2013

Savory Cornmeal Waffles with Tomatoes and Poached Egg


Sweet waffles are a pretty ubiquitous breakfast staple. Walk into any breakfast joint and the menu is sure to feature some Belgium waffle monstrosity drenched in sweetened fruit syrup and mounded with whipped cream. Delicious, yes...but how 'bout a savory waffle for a change of pace.


Behold one of my favorite breakfast recipes. I am a huge fan of any baked good made with cornmeal so the idea of a savory cornmeal waffle topped with some fresh vegetables and a poached egg sounded like heaven to me. I originally first made this recipe during a Friday in Lent and we enjoyed it so much that we ended up making it multiple times during that same month. Paul normally enjoys his waffle topped with some shredded Pepperjack cheese in addition to the tomato mixture, but I think it is completely delicious without it - just so long as you have a good, runny egg yolk to function as the perfect "sauce."  You could also skip making your own tomato topping and simply use some store-bought salsa...it's pretty fantastic that way!  These waffles are also awesome when topped with some fried chicken breast and sawmill gravy, if you are in to the whole chicken and waffles thing!

Either way, for a truly different twist on waffles for breakfast, give this recipe a whirl!


Savory Cornmeal Waffles with Fresh Tomatoes and Poached Egg
Waffle Recipe adapted from Joy the Baker

For the topping:
1 large ripe beefsteak tomato, small dice
2 tablespoons minced red onion
1 tablespoon minced fresh basil
A small squirt of olive oil
A small splash of lemon juice
Salt and Pepper to taste
Poached Eggs

For the tomato topping, combine all ingredients in a small bowl. Season well with salt and pepper.

For the eggs, bring a small skillet filled to a 2-inch depth of water to a gentle simmer.  Poach eggs in water for 3-5 minutes depending on how set you like your yolks. Season with salt and pepper.

For the waffles:
1 1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup melted unsalted butter
2 large eggs
1 1/4 cup buttermilk

Whisk together the flour through pepper in a medium bowl. Make a well in the center of the dry ingredients and then pour in the wet ingredients. Gently fold everything together until no dry spots remain. Follow the manufacturer's instructions on your Belgium or regular waffle maker. Keep warm in a 200 degree oven until the eggs are ready (if you are making multiple batches). Top with poached eggs, tomato mixture, and a few dashes of Frank's hot sauce (why not?) and enjoy!

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