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June 10, 2012

Sour Cream Waffles topped with Bacon and an Egg

I love topping things with over-easy eggs now, and using the main menu item to sop it all up. In this case, I got the idea to top a somewhat savory waffle, with bacon and an egg. I served it all up with a simple fruit salad, using whatever fruit we had on hand at the time. It was the perfect combination of all my favorite breakfast items, in one delicious bite. 
Here's the recipe adapted from Bobby Flay

1 1/2 cups all-purpose flour
1 1/2 teaspoons of baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup whole milk (if you don't have whole milk, use half of a lower fat milk, and half heavy cream)
1 cup sour cream
3 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
Chopped Chives, for garnish
Maple Syrup


1. For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
2. Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
3. Serve the waffles with the cooked bacon, a fried egg, and top with the chopped chives. Top with a warmed butter and maple syrup mixture. Serve with fruit salad.

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