Breakfast for dinner, but make it savory.
No syrup or berries to see herethese hearty, savory waffles are packed with cheese and flecked withflavorful chives.
And they come together quickly to boot.
Photo: Greg DuPree
The outcome is crispy, golden waffles topped with a fried egg and peppery watercress or arugula.
A lemon-spiked mayonnaise brings it all together, adding a bright richness to every plate.
This recipe was developed by Marianne Williams.
Ingredients
14cupmayonnaise
1teaspoonlemon zest plus 2 tsp.
Combine mayonnaise, lemon zest, and lemon juice in a small bowl.
Whisk flour, baking powder, and 34 teaspoon salt in a large bowl.
Whisk milk and 1 egg in a medium bowl.
Add milk mixture to flour mixture; stir until just combined.
Stir in melted butter, then cheese and 2 tablespoons chives.
Preheat a waffle iron.
Coat with cooking spray and add 1 scant cup of batter.
Cook until golden, 3 to 4 minutes.
Place cooked waffle on a baking sheet fitted with a wire rack.
Keep warm in oven.
Repeat with remaining batter to make 4 waffles.
Heat a large nonstick skillet over medium.
Crack remaining 4 eggs into skillet; cook until whites are opaque, about 112 minutes.
Transfer eggs to a plate and sprinkle with remaining 14 teaspoon salt.
Serve waffles with eggs and watercress.
Dollop mayonnaise mixture on waffles and top with remaining 2 tablespoons chives.
2,000 calories a day is used for general nutrition advice.
