Savory Cornmeal and Chive Waffles with salsa and eggs
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.
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.
This batter is beautifully thick and subtly flavored.
Cornmeal and scallions mysteriously take things from ok to uh-mazing.
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
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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I always check food blog comments to see who has successfully made the recipe, and this one was lacking, but I tried it tonight anyway. EPIC WIN. Dinner guest and fella loved it (as did I), will definitely make again. I added a tiny bit more chives to the batter and sprinkled a little cheese on the eggs, because I’m like that, but otherwise it was as written. A super quick dinner, too (about 30 minutes, though I didn’t time it). I only had fine cornmeal; next time I’d prefer it with the grainier kind, and perhaps more of it (my waffles were not cornmealy enough for my liking). Thanks for the great recipe!
PS – As I made the waffles two at a time, I ate last. My dinner guest, to me, ruefully: “Yeah, sorry, I’m going to be finished by the time you sit down because I CANNOT STOP SHOVING THIS IN MY FACE.” A good testimonial if ever there was one.
Made these for lunch and they were super good – great tip about the coarse cornmeal as this really works to up the crunch factor. I used vegetable oil rather than melted butter too, as I’ve read that makes for a crispier finish too. A couple of poached eggs and a tomato salad – perfect.
I just wanted to pop by and let you know that I made these waffles this morning. They were so so good! Thanks for providing a savory alternative to maple syrup & butter! (the fiancé said they were excellent and could I please make them again?)
These waffles are amazing. I made them for my folks last week and it was a great decision.
Shush! I need these in my face, like now! Oh, I do love a savory incarnation of a typically sweet thing. Merci, dear for the inspiration!
Joy, I made this tonight, for a kinda breakfast dinner, but mostly because I treated myself to a proper waffle iron (yay!!). I added scallions and cheddar to the batter, but everything else remained the same. Oh My Goodness!!! Sensationally good! I was eating the waffle on its own, forget everything else! My kids had it with eggs, salsa and broccolli (they’re nuts for it). It’s entered into my beloved Moleskine recipe book. There’s gonna be plenty a-waffling in this house. Thanks so much for sharing such a fabulous recipe.
These waffles are so delicious. They are dreamy with a little wedge of spreadable cheese, and tomorrow’s plan is to use them as the base for grilled cheese sandwiches with fig spread.