We love when a recipe has an unexpected twist, which is why we have these waffles on rotation of late. A savory take on a sweet breakfast staple, which also happens to be perfect for everyone at your Easter brunch table - just hold the eggs, avocado and cheese (and have the butter and syrup waiting in the wings) to please the traditionalist and cover all your bases!
RECIPE: Makes 4 large Belgium sized waffles - adapted from a Chow recipe.
2 cups of all-purpose flour
2 teaspoons of baking powder
2 teaspoons of salt
1/2 cup (8 ounces) of melted unsalted butter
2 cups milk
2 cups shredded sharp cheddar cheese
1 tablespoon finely chopped thyme
1/2 cup of chopped scallions
1 tablespoon of melted salted butter
1. Heat your waffle iron.
2. In a large bowl mix together flour, baking powder and salt.
3. Whisk eggs in a second large bowl. Pour milk in the bowl and stir constantly.
4. Slowly pour in the melted unsalted butter and stir constantly. Once combined add cheese, thyme and scallions. Mix well.
5. Combine the wet ingredients with the flour mixture. Mix until combined completely.
6. Dip pastry brush in the melted salted butter and brush over the heated waffle iron surface.
7. Add waffle batter to iron and close. Cook for 2 - 4 minutes - checking the doneness every minute.
8. Remove waffle and repeat until batter is depleted.
9. Top with eggs, avocado, tomatoes, cheese, sour cream ... whatever your heart and stomach desires!
p.s. Another one of our favorite brunch recipes - braided cinnamon rolls!