Only great things happen when waffles are involved.
My god mum used to make waffles for breakfast every time I’d come for a visit, and since then they’ve played a significant (leading) role in my breakfast world. There was a time when Eggo’s were part of my breakfast regimen, but that was before I was given my first (and only) waffle maker. Life forever changed! Of all the recipes I’ve experimented with, this one that I found on Smitten Kitchen is THE damn best. I’ve gotten into the habit of buying a litre of buttermilk, making three full batches and throwing them in the freezer. Treat em’ like Eggos, and pop a few in the toaster! My man has likes to make waffle sandwich paninis, or even pan frying a waffle with some shredded cheese on top. I’d love to try making mini bite sized waffles and turning them into donuts!
Though it’s classic and never fail, I’ve gone way beyond the typical butter and maple syrup or strawberries and whipped cream toppings. My second breakfast love is eggs benedict – throw on as much hollandaise as you want, because I guarantee you the plate will be licked clean. I save the real deal for the occasional brunch outing, and try to keep it simple at home with my own version made up of a soft poached egg, fresh greens and tzaziki. On a waffle, duh.
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan
Combine the dry ingredients. Mix together the buttermilk and the egg yolks. Stir in the butter and vanilla.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Stir them gently into the batter with a spatula. This is what gives the waffles that spongy bounce.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Keep warm for a few minutes in a low oven.
Tzaziki Waffle Eggs Benny
- Two buttermilk waffles
- Two fresh eggs
- 1 tablespoon white vinegar
- Fresh spinach or arugula
- Salt and pepper to taste
Heat a small pot of water and the tablespoon of vinegar on medium heat. Crack each of your eggs into small dishes. Once you see small bubbles at the bottom of the pot, you’re good to cook the eggs. Make a whirlpool with a spoon, and gently lower your eggs one by one into the pot and gently stir until you see the whites coagulate (you don’t want them to stick to the bottom). Let them cook for about 5-6 minutes, and you can check the doneness by taking an egg out and poking the yolk. I like mine a little thick but still runny.
Have a waffle ready with a small handful of your greens on top. Once your eggs are done, lift them out with a slotted spoon onto a paper towel, to make sure excess water is absorbed. Place the egg on the waffle, top with your desired amount of tzaziki and season with salt and pepper. If you’re down for a kick in the pants, top it off with some Sriracha!
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