Monday, April 2, 2012

Cornmeal-Herb Waffles with Salsa and Poached Eggs

Waffles are one of those things that are always associated with breakfast and 99% of the time they are more of a sweet dish, rather than savory.  I honestly had never heard of the savory variety of waffles until I came across these on Josie's blog, Pink Parsley.  Immediately I knew I had to make these and make them soon.  This dish, honestly made me think of a disht hat would be ordered in a nice restuarant for brunch.

These waffles, alone were delicious and full of so much flavor.  The addition of cornmeal gave it a different texture and really set this waffle apart from the traditional breakfast variety.  The fresh herbs not only added a burst of color, but a nice bright earthy flavor.  The addition of cayenne pepper was minimal but gave just the perfect amount of heat.  The waffles could definitely stand alone, but topping them with not only salsa but poached eggs really took them to a different level.
This meal was layered beautifully with multiple colors, flavors and textures.  I loved the idea of topping them with salsa, and I chilled my salsa for a few minutes before topping the waffles.  The warm, poached egg the sits on top of the brightly colored salsa and with the first cut the brightly colored yolk trickles down and spreads light, almost buttery flavor over the whole dish.  This is a perfect, and quick meal to put together for brunch and impressive enough to serve to guests.  This brightly colored meal with the the perfect addition to your Easter brunch menu and with the bright colors, it would fit the decor perfectly!  

Cornmeal Herb Waffles

1 1/4 Cups all-purpose flour
1/4 Cup cornmeal
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp sugar
1/2 Tsp Kosher salt
1/4 Tsp fresh ground black pepper, plus more for serving
Pinch cayenne
5 Tbsp unsalted butter, melted
2 Eggs
1 1/4 Cups buttermilk
3 Tbsp chives, chopped, plus more for serving
1 1/2 Tbsp cilantro, chopped
Poached Eggs


Preheat waffles iron.  Preaheat oven to 200 degrees, or lowest setting.  Place plate in the oven to keep warm. 

Combine flour, cornmeal, baking powder, baking soda, sugar, kosher salt, pepper and cayenne pepper in a large bowl and mix to combine.  Make a well in the middle of the dry ingredients and set aside.  In a separate bowl combine the butter, eggs, buttermilk and herbs and whisk.  Carefully pour the egg mixture in the well of the dry mixture and stir until just combined.  *The mixture will still have lumps.

Spray waffle iron with non-stick cooking spray and cook according to waffle maker instructions.  Place the waffles in the preheated oven to keep warm.

Top with salsa and poached eggs, season with additional pepper, if desired and garnish with fresh herbs.  Serve immediately/    

Recipe source: Waffles-barely adapted from Joy the Baker via Pink Parsley
                        Waffles with salsa and poached eggs- directely from Pink Parsley

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