Savory Brunch Waffles

Val and I had the perfect Sunday brunch idea. Savory waffles with fried eggs. We both like pancakes with fried eggs and thought let’s kick it up a notch. Val made a jalapeno tomato nirvana the other day with the bounty from our garden and we always have odds and ends of great gourmet cheese in the fridge. We mixed buckwheat and buttermilk for the batter and added a Mexican blend and Beecher’s ‘No Woman’ cheese but any batter and cheese combo would work. You can certainly make this gluten-free with Bob’s Red Mill Gluten-free baking mix. Here is another tip…leftover waffles make a great sandwich the next day!

Print Savory Waffle recipe from MS Word


Savory Brunch Waffles

Yield: 4-6 servings

Prepare 4 cups of your favorite pancake or waffle mix (can be gluten-free)
Add 2 cups shredded natural cheese (Your choice in any combination)
2 tablespoons of tomato nirvana (Boomer Cuisine recipe) or moist sun dried tomatoes
1 tablespoon melted coconut oil in the batter
2 eggs fried eggs per serving
Butter for waffles
Salt and cracked black pepper to taste
4 tablespoons shaved Parmesan, and 1-2 tomatoes sliced as pictured for garnishOPTIONAL: Chiffonade of fresh basil

The batter should be fairly thick. Cook waffles crisper rather than soft. Butter the waffles and prepare 2 fried eggs to place on the waffles as shown. Garnish with tomatoes and shaved Parmesan cheese.

Variation: Make waffle batter from corn masa flour with eggs, baking powder, salt, honey, milk etc. and add diced green chilies and pepper jack cheese to the batter top the fried eggs with pico de gallo or salsa.

©2015 Aron & Val Bradley


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