This has become one of our favorite weekend brunch recipes. The savory flavors in the waffles add an unexpected (but delicious!) twist. With the poached egg and tomato, it’s reminiscent of eggs benedict.
Savory Waffles with Poached Egg and Tomato
Serves: 8 waffles
- 4 eggs, separated
- 2 cups milk
- ¼ cup unsalted butter, melted
- ½ cup grated Parmigiano-Reggiano cheese
- ¼ cup minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives
- ½ tsp. minced fresh rosemary
- 2⅓ cups all-purpose flour
- 2 tsp. baking powder
- 1¼ tsp. salt
- Poached eggs and tomatoes for serving
- Because I want to use my stand mixer (for which I only have one bowl), I start by whisking the egg whites. Whisk until soft peaks form, which takes 3-5 minutes on high speed. Transfer egg whites to a separate bowl and set aside. (Note: You do not want to leave these sitting very long, as they will start to fall.)
- In the same bowl of the stand mixer, or another bowl, whisk together eggs yolks, milk, and butter. Add flour, baking powder, and salt, and mix until well combined.
- Add minced herbs and cheese and mix until just combined.
- Fold in the egg whites, being careful not to stir too vigorously.
- Use a measuring cup (I use a ¾ cup) to scoop batter into preheated waffle iron and cook until golden brown.
- Serve with sliced tomatoes and poached eggs.
Adapted from Williams-Sonoma.