Wednesday, October 7, 2015

Bacon, Cheddard Cornmeal waffle with spinach salad and fried egg

 
Waffles are a great breakfast food, but they don't have to be sweet all the time. I've only ever eaten sweet waffles, but the beauty that is Chicken and Waffles has really left the waffle game wide open. I tried to experiment with something new and for a savory "breakfast for dinner option" and this did not disappoint.
 
I based this on Joy the Baker's recipe for savory cornmeal waffles. There are a couple additions and changes I made to ensure that my waffle was extra light and fluffy, but they were still delicious. I made these with a lightly dressed spinach salad (arugula salad would also work), a fried egg and hot sauce. You could also just take these bacon cheddar cornmeal waffles and dip them in maple syrup for a sweet/savory combination. In some ways, I feel like I liked that option better.
 
Give this a try the next time you want to use your waffle iron but try something different.
 
Ingredients (makes about  3 or 4 waffles)
  • 1 1/4 cup AP flour
  • 1/4 cup cornmeal
  • 1 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 Tbsp melted butter
  • 2 eggs, separated
  • 1 1/4 cup buttermilk
  • 3 Tbsp chopped chives
  • 3 strips crisp bacon, chopped (more if desired)
  • 1 handful shredded cheddar cheese.
Directions
  1. Mix together flour, cornmeal, baking powder, sugar, baking soda, salt and pepper in a bowl.
  2. Mix together butter, egg yolks and buttermilk in a separate bowl. Mix liquid ingredients into dry. Fold in bacon, cheese and chives.
  3. Whip egg whites until stiff peaks form. Fold egg whites into batter
  4. Cook waffles in preheated waffle iron according to manufacturers directions
  5. Serve with eggs and a spinach salad for a fully savory meal or serve with maple syrup for a sweet/savory combination.
 


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