We have been on a little kick recently. A wonderful little kick. I know a lot of people are really into breakfast for dinner or better known as “brinner”. And as egg farmers…that happens a lot at our house. We put fried/poached eggs on top of everything, we do lots of baked eggs, egg curries, omelettes, frittatas, well you get the point. Our “go to” is clean-out-the-fridge-hash in a skillet with eggs on top. But I came across this recipe a while back and couldn’t get it out of my head. So, then I made it (slightly adapted). Here’s a pic from the night we DEVOURED them.
Don’t mind the March Madness and beers in the background. Honestly, I couldn’t believe this idea has never occurred to me. Farmer B LOVES waffles and grew up in a household that had waffles frequently. Even waffles stuffed with bacon. Genius. And I like waffles and everything, but I don’t know, they’ve just never been my thing…even with the bacon. But something about taking the sugar out and letting the egg yolk provide the moisture…well now I can get on board with that!
The possibilities are endless with savory waffles. Throw in what you have and make a meal out of it! My first attempt at a recipe was great. I threw in some chicken sausages and sun-dried tomatoes, topped it with some greens and an egg. Divine. Best part? Farmer B loves cooking waffles, so all I have to do is whip up a batter and relax.
A couple quick notes. It’s a little dry. If you are looking for the same texture and moisture of a waffle soaked in syrup, this might not be for you. However, I was caught poking my egg open and drizzling it all over…and the thought crossed my mind to fry up another egg just to get more liquid gold on the waffle 🙂 These take a little bit longer to cook. We use a Belgian waffle maker and because the batter is so thick and dense, we leave it to cook for a few minutes longer than when the machine beeps at you telling you it’s done…sometimes we are smarter than the machines we make…sometimes…
Let us know if you fall in love with savory waffles, too!
Savory Waffles: Chicken Sausage, Sun-dried Tomatoes with a Green Salad and Egg on Top!
- 2 cups flour (I used whole wheat pastry, next time I want to add some ground flax)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk (kefir or a milk sub if you’re dairy free, almond milk worked great the last round I tried)
- 1/3 cup butter, melted
- 3 chicken sausage links (I used one with apple in it) and okay it turned out to be 2 1/2 links that made it into the batter, but I swear Farm Baby helped)
- 1/3 cup sun-dried tomatoes, rehydrated (I put them in a bowl and cover with water, place in microwave for 1 minute, let stand for about 5 and then drain)
- 3 green onions, sliced or minced
- 3 cups of mixed baby greens (we had swiss chard, arugula, spinach) tossed lightly with lemon juice and EVOO
- 2 eggs, fried gently or poached over easy
- Preheat waffle iron.
- Beat together eggs, butter, and milk until combined.
- Add dry ingredients and gently mix together. Fold in the sausage, tomatoes, and onion.
- Grease the waffle iron, we use butter in these parts, but spray would do the trick. Pour batter into pre-heated waffle iron, close.
- Wait for the beep or follow the directions of your waffle-maker. Again, these are pretty thick, so we like to cook ours a minute or so longer than usual.
- Serve with the greens and the eggs on top.