Joy the Baker.
Who needs maple syrup when there are runny egg yolks and salsa instead?! Ryan actually made these recipe when I was working on another baking project, and I was amazed at how crispy his waffles turned out. I don't know if he's keeping crispy waffle-making secrets from me, or if the recipe simply made crispy waffles, but they were the perfect contrast to the toppings. We found that two eggs yielded the perfect amount of runny yolk to drip over the waffle and moisten each bite. I was a big fan of the bites that included a bit of waffle (A+ on the cornmeal and herbs!), a bit of egg, and a spoonful of salsa. Trifecta of deliciousness, I'm telling you.
Next time you're craving breakfast for dinner, break outside of the norm and give these savory waffles a try!
One Year Ago: Banana Oatmeal Breakfast Bars
Two Years Ago: Spinach Black Bean Pita Pizzas
Savory Cornmeal and Chive Waffles with Salsa and Eggs
slightly adapted from Joy the Baker
-1 1/4 cups flour (we used a combination of all purpose and whole wheat)
-1/4 cup cornmeal
-1 1/2 tsp baking powder
-1 tsp granulated sugar
-1/2 tsp baking soda
-1/2 tsp salt
-1/4 tsp coarse ground black pepper
-2 tbsp unsalted butter, melted
-1 1/4 cups buttermilk
-1 tbsp chopped chives
-2 tbsp chopped parsley
-salsa & eggs, for topping
1. Preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.
2. In a medium-sized bowl, whisk together eggs, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients along with the chives and parsley, stirring just until incorporated (don't over-mix the batter).
3. Cook waffles according to your waffle iron instructions. Top waffles with fried eggs (yolks still runny) and salsa.