Let’s talk about breakfast for dinner. It could be one of my favorite types of meals, but instead of doing the usual cereal/oatmeal/eggs, I decided to make savory waffles, fried eggs and pan-roasted chicken for dinner the other night. The waffles were SO good, honestly better than I thought they were going to be. They are filled with herbs and cheddar cheese and then topped with a fried egg.
This recipe uses what felt like a lot of pots and pans in the kitchen, and required some time management (frying eggs and making waffles at the same time isn’t as easy as it seems), but the end result is totally worth it. I made all of my waffles before I fried my eggs. I made them and then popped them in a 200 degree oven, so they stayed warm while I used up all of the batter.
Gluten-Free Cheddar Herb Waffles
- 2 1/2 cups gluten-free baking flour (if you don’t need to be gluten free, use regular all purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 6 eggs, divided
- 1 1/2 cups lowfat milk
- 1 1/2 cups warm water
- 1/2 tsp honey
- 2 1/2 tbsp vegetable oil
- 1 cup packed, grated sharp cheddar
- 1/4 cup finely chopped fresh herbs (such as thyme, chives and basil), plus more chives for garnish
- 1 teaspoon olive oil
- In a bowl, combine flour, baking soda, baking powder, salt and yeast. Make a well; add two eggs, milk, water, honey and oil. Whisk until smooth. Stir in cheddar and herbs. Set aside until batter is doubled in volume and bubbly, about 10 minutes. Cook according to waffle iron instructions.
- Place a medium frying pan on the stove. Heat the pan on high heat for at least 30 seconds and then add your olive oil. Make sure to coat the bottom of pan. Crack eggs into pan. Let the eggs sit and cook for 2-4 minutes. They are done when the whites are cooked through and the edges begin to turn up. (I like to pop mine in a 350 degree oven for 2 minutes at the end to make the eggs more like over-medium, but if the oven isn’t on that can be a pain).
- Divide one waffle into four servings and arrange on plates. Top each with an egg. Garnish with chives.