I’m back to the most important meal of the day – brunch, obviously. So maybe you’re not a sweet breakfast/brunch person. Why ever not?
For me, I typically need something a little sweet – usually in the form of fruit of some kind, but C needs his three egg omelet on the weekends and will only yield to something sweet for a side. So when I’m trying to compromise, I make some of my “sweet” breakfast favorites into something more savory. The bacon is of course optional if you’re going vegetarian but I wouldn’t cut out the spice.
Savory Waffles with Bacon and Chiles
- 2 eggs
- 1 c buttermilk (I’ve also tried it with kefir – still good)
- 1/2 c all-purpose flour
- 1/2 c corn meal
- 1 tsp salt
- 1/2 tsp Smoked Paprika
- 1 tsp baking powder
- 1/4 c chopped green onions (divided)
- 2-3 T green chiles (roasted and diced)
- 2 strips of bacon, cooked and crumbled/diced
- 1/4-1/3 c shredded Pecorino Romano cheese or other dry hard cheese such as parmesan
- Additional eggs for topping
- Cook bacon as desired (pan, oven, microwave) until crisp. Let cool and crumble.
- Beat buttermilk and eggs in a large bowl. I
- n a medium bowl sift together flour, cornmeal, paprika, baking powder, and salt. Stir dry ingredients into wet ingredients until just combined.
- Stir in bacon, green onions, chiles, and cheese.
- Cook waffles until golden brown in your waffle iron. Spray with non-stick spray between each batch to keep from sticking.
- While the waffles cook, fry over-easy or sunny-side-up eggs in a tablespoon of olive oil in a large pan. Top waffles with the runny eggs for a scrumptious “syrup”.
I actually didn’t like fried eggs, much less runny eggs until just two years ago when I had it with polenta for the first time. Needless to say I was hooked and now it’s my go-to whenever I’m looking to add some more protein to a leftover pizza, polenta, or stir fry.