Recipe: Savory Waffles

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.

waffles

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.

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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!

savorywaffles

Savory Waffles: Chicken Sausage, Sun-dried Tomatoes with a Green Salad and Egg on Top!

Ingredients

  • 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

Directions:

  1. Preheat waffle iron.
  2. Beat together eggs, butter, and milk until combined.
  3. Add dry ingredients and gently mix together. Fold in the sausage, tomatoes, and onion.
  4. Grease the waffle iron, we use butter in these parts, but spray would do the trick. Pour batter into pre-heated waffle iron, close.
  5. 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.
  6. Serve with the greens and the eggs on top.

The best breakfast muffins

Breakfast is something I perpetually have to plan for. I am not a morning person, so the thought of getting up earlier than I have to to cook eggs and bacon, well that’s a nice thought and all, but it will never happen during the week. And trying to get a really healthy, homemade breakfast in fast, can be difficult.

Our standards are homemade yogurt with toppings (jam/honey/fruit, nuts, granola, etc.), homemade bread with almond butter, jam, or cinnamon butter and honey, overnight steel cut oats, smoothies (almond butter, banana, and milk is our fave!), and muffins. I have gotten in the habit of making a batch of muffins on Sunday and then freezing them. We take them out in the morning and throw them in the microwave for 30 seconds to a minute and enjoy hot, homemade muffins for breakfast.


This is by far, the best, most nutritious recipe I have tried. It only has 1/4 cup of brown sugar. It uses both oats and whole wheat flour AND it’s just a template so you can add whatever your heart desires. The only downside is that the recipe does take some preparation. It calls for the oats to be soaked in buttermilk (or soured milk) for an hour before cooking time. This requires some planning, but the rest of the recipe comes together in 5 minutes. 



So far, I have made fresh blueberry muffins and raspberry-almond muffins. It’s rhubarb season, so really looking forward to picking up a few stalks and throwing in some cardomam for the next batch. If you try this recipe, let me know what flavor combinations you try or even ones that sound good! I have been dreaming of the following combinations:

  • Fresh blueberries and ground ginger
  • Raspberries and vanilla bean
  • Rhubarb and cardamom
  • Grated carrots and raisins
  • Diced apple, extra cinnamon, and walnuts
  • Peaches
  • Frozen or fresh cherries and chocolate chips
The best breakfast muffins
Adapted from here.



Ingredients:

  • 1 cup buttermilk (OR alternatively 1 cup milk with 1 tspn. lemon juice of white vinegar added and let sit for 5 minutes before proceeding)
  • 1 cup rolled oats (not the quick kind)
  • 1 large egg, room temp
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted and cooled slightly (I want to try replacing this with coconut oil too!)
  • 1 tspn. vanilla extract
  • 1 cup plus 2 TB flour (I use whole wheat)
  • 1/4 tspn. salt
  • 1 tspn. baking powder
  • 1/2 tspn. baking soda
  • 1/4 tspn. nutmeg, freshly ground
  • 1/2 tspn. cinnamon
  • Add-ins of your choice

Directions:

  1. Combine milk and oats in a large bowl and let stand one hour.
  2. Preheat oven to 375 degrees. Grease a 12-cup muffin tin and line with cupcake papers.
  3. Crack the egg into the oats; add brown sugar and mix to combine. Stir in melted butter and vanilla.
  4. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, and spices. Gently fold into batter, taking care no to over mix.
  5. Sprinkle add-ins and additional flavorings and combine gently.
  6. Spoon into muffin tins. 
  7. Bake until light brown on top and muffins spring back when gently touched, about 10-12 minutes. This will take longer is you use fresh or frozen fruit additions.
  8. Remove and enjoy!

* I keep a few out fresh but then I fit 9 into a large, freezer ziploc bag and throw it into the freezer. Pop in the microwave for 30 seconds in the morning and enjoy a tasty, warm muffin for an easy breakfast!

Summer Breakfast – Squash with blossoms and eggs

Music: After breakfast, BJ got called for an impromtu show, so while we didn’t technically listen to this while cooking, I dedicate this meal to the awesome show he and friends played and that night’s killer rendition of “Whipping Post” by the one and only Allman Brothers. 
Menu: Baked eggs with squash and toasted bread rubbed with garlic

I realize this post is a bit out of date as far as in season goes, but we just loved this quick, simple,  summer breakfast. Since our garden was OVERRUN with yellow squash, we ate it at almost every meal.  And anyone who came over, left our house with a big yellow crookneck squash.  Funny? Yes. Helpful? Absolutely. 

 The original recipe called for zucchini, which would add a lot of color and visual variety, but for the above mentioned reasons, I used yellow squash.  I piled matchstick squash and chopped blossoms in these cute little ramekins we got a Pier 1 (thanks M/L!)

 I wish I could say these are eggs from our backyard too, but maybe next year 🙂 

After squash came a few shreds of Swiss cheese. 

 And then the cracking of eggs, sprinkle of chives and breadcrumbs, and a splash of milk.  I might crack two eggs if you have a larger ramekin. 

I threw into into the oven with the bread that was toasting for about 10 minutes.

Then we dunked the bread in the yolk and ate it all!  There may have been licking involved, but I guess you’ll never know.

Yummy food in belly = Excellent impromtu show with friends.  Enjoy the pics from the last minute get together with BJ and friends at the Monkey Bar!


 Squash Blossoms and Baked Eggs
Ingredients:
  • 2 – 4 large eggs*
  • 1 small yellow crookneck squash, cut into matchsticks
  • 2 – 4 squash blossoms, coarsely chopped
  • 1/4 cup milk
  • Large handful of shredded cheese
  • Breadcrumbs (I toasted a small slice along with what I served alongside dish)
  • Chives, minced
  • Parmesan cheese, grated
  • Bread slices, toasted
  • 1 small whole garlic clove, peeled
Directions:  
  1. Preheat the oven to 375° and grease ramekins. 
  2. Fill each ramekin with equal amounts of squash, blossoms, milk, and cheese. 
  3. Carefully crack an egg over each one, making sure the yolk remains intact. (It’s not the end of the world if it doesn’t – it will still taste great!).
  4. Sprinkle the top of each egg with breadcrumbs, chives and Parmesan cheese.
  5. Transfer to the oven (easiest by placing on baking sheet) and bake for 10 – 12 minutes, or until the whites are just set. 
  6. Remove and promptly duck toast directly into runny yolk.  Enjoy 🙂

* Depends on hunger and size of ramekins.

Serves 2 healthy portions

Breakfast at the Callahan house

Music: Weekend morning noise? Try ESPN, not music 🙂
Menu: Parmesan polenta squares with spinach and a fried egg


Breakfast? It’s a meal that goes forgotten a lot. And we love breakfast, well BJ LOVES breakfast and I love grits. So here is a meal that we make a lot with many variations. I’ll walk you thought it…

Start the grits or polenta (corn meal). If I’m making polenta, I like to use a little milk for creamier version. Grits and polenta should be cooked in a 4:1 ratio, with lots of salt. I usually start the water/stock/milk mixture over high heat and generously season with salt. Turn the heat down to simmer and stir grits.


While the grits cook, lightly saute a little garlic and toss a couple handfuls of spinach and wilt the greens.


Once the grits become fairly firm and no longer runny. Season with garlic powder, S & P, and parmesan cheese (about 1/2 cup). Put grits into a baking sheet that’s been sprayed with cooking spray. Bake at 400 for about 20 – 25 minutes, until lightly browned on top. Once the grits are out, cut into squares.


Top with spinach mixture.


A fried egg, more parmesan, and fresh herbs.


And that’s how we do breakfast 🙂