Joy the Baker

Savory Cornmeal and Chive Waffles with salsa and eggs

January 15, 2012

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There’s something about a giant stack of waffles topped with butter, powdered sugar, and maple syrup that puts me in an un-fightable, resistance resistant, afternoon coma.  That really… and I mean reeeeaaalllyyy pisses off the workaholic in me.  She hates napping.  The waffle-aholic in me?  Well… obviously she thinks her workaholic counterpart should just chill  the heck out.

I’ve tried to appease both sides of my w-aholics… and it’s not about trading waffles for spelt toast.  No…  that just can’t happen.

Switch up the waffle!  Make it a savory dream!  Top it with salsa and an egg!  This way my waffle-aholic self gets all of her warm waffle goodness. and my workaholic self doesn’t need a resentful nap.  Take note.

Please tell the waffle-aholic within you that this dish is supreme for either breakfast or dinner.

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Savory waffles are IT!

Here’s what you’ll need:

A waffle iron.  I know… I know… what a pain.  There’s really no other way to make waffles though.  Perhaps you could turn this dish into savory pancakes… but it’s not quite the same.  Waffle iron.  It’s a splurge!!

Cornmeal gives these waffles a really wonderful crunch.  I used a more coarse cornmeal.  Bite!

Chives and parsley kick up the flavor of these waffles. Subtle onion and herb.  It’s perfect.

Black pepper!  Coarse and generous.

Salsa and eggs!  Cook up and egg and top it off with salsa.

With these few ingredients, I swear you’ll feel like you’re doing everything right.

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This batter is beautifully thick and subtly flavored.

Cornmeal and scallions mysteriously take things from ok to uh-mazing.

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You might choose, as I did, to enjoy these waffles with a friend, on a front porch, under a gloomy grey sky, on a slightly chilly weekend morning.

Or!  Or or or… you could plop down in from of the television and watch reruns of Law and Order SVU.

OR!  You could eat them standing in your kitchen, trying to get your cat to stop sticking his face in the open waffle iron.

I usually opt for the later option.  That’s just how I choose to live… or something.

Savory Cornmeal and Chive Waffles with salsa and eggs

serves 2

Print this Recipe!

1 1/4 cup all-purpose flour

1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/3 cup melted unsalted butter

2 large eggs

1 1/4 cup buttermilk

3 tablespoons chopped chives

2 tablespoons chopped parsley

salsa and eggs

Set your waffle iron in a level, clean surface and turn on to preheat.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda,  and salt.

In a medium bowl, whisk together eggs, butter, and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Add the chives and parsley.  Stir until just incorporated.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.

While the waffles cook, fry up some sunny side up eggs in a nonstick frying pan.

Serve waffles with fresh salsa and hot fried eggs.  Top with extra chives and parsley.  Waffles are best served immediately.

Note:  Allow waffles to cool completely.  Store them in pairs in ziplock bags and store in the freezer.  In the morning, gently reheat waffles in the toaster or toaster oven.  Best toaster breakfast ever.  You can even turn the waffles into bread for sandwiches… just trust me. Awesome.


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