Whole Grain Savory Waffles w/ Spicy Queso Sauce & Eggs

May 22, 2015
0 Ratings
  • Serves 4
Author Notes

What do you do when you're craving waffles but don't have syrup? Make'em savoury! This recipe is hearty, filling, tasty, and beautiful to look at! The grated potato gives them a nice texture, and the garlic goes well with the whole wheat flavor. Make your Spicy Queso Sauce at least an hour before you start the waffles to give it time to thicken a bit. You could use white flour for the waffles, but the wheat has a heartier flavor, as well as much more vitamins and fiber--after this dinner, you won't want a late night snack! I served these with fresh, dilled tomato slices and center-cut smoky bacon--a truly superb 'breakfast-supper'! —BeijingRose

What You'll Need
  • Whole Grain Savoury Waffles & Eggs
  • 2 cups whole grain wheat flour
  • 1/3 cup yellow cornmeal
  • 2 potatoes, peeled and grated
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp white pepper/or red pepper flakes
  • 2 rounded TBSP fresh minced garlic
  • 2 cups warm water
  • 2 eggs, beaten
  • 1 TBSP fresh minced garlic (for the eggs)
  • 1/3 cup heavy cream
  • 8 large eggs
  • salt and white pepper to taste
  • Spicy Queso Sauce + Garnishes
  • 1 sleeve Saltines, crushed
  • 1 can evaporated milk
  • 6 oz white Mexican cheese (Queso) crumbled
  • 1/2 bunch fresh cilantro, minced
  • 3 fresh jalapeños, seeded, minced fine
  • salt to taste
  • 4 oz smoked Gouda, shredded
  • 1/2 each of yellow & orange bell peppers, seeded & sliced
  • 4 thin slices Cheddar cheese
  1. Waffles: Add the whole grain flour, cornmeal, salt, baking soda and pepper to a large mixing bowl and toss until blended. Add the grated potatoes, minced garlic, 2 eggs and then slowly add 2 cups warm water, being careful not to beat it too much (which makes the waffles tough). Let sit for 5 minutes while your waffle iron heats up. Spray the iron and leave on High for 2 cycles to ensure the potatoes inside are done. Transfer each waffle to a warmed plate.
  2. Eggs: Mix 8 eggs with the heavy cream and minced garlic, salt and pepper, then whisk until blended and cook slowly in a well-oiled pan. Gently scramble until done--don't let the bottom brown--you want them softly yellow and fresh looking! Divide the scrambled eggs between the 4 waffles, placing a good mound of them in the middle of each waffle.
  3. Spicy Queso Sauce: In a blender add the crushed crackers, evaporated milk, crumbled Queso, minced cilantro, minced japaleños, and salt. Pulse until fully blended but you don't want it soupy--you are aiming for a medium thickness, rather like a good mayonnaise. Add a little water or more milk if needed, but keep the mix fairly thick. Pour into a bowl and set in the fridge for one hour to let thicken.
  4. Garnish: Sear the yellow and orange pepper strips in a lightly oiled skillet. Garnish with a slice of Cheddar on top of the hot scrambled eggs, then the grated Gouda, then pour over about a 1/2 cup of spicy Queso sauce and garnish with seared pepper strips. Serve with smoked bacon and dilled fresh tomato slices for a real treat!

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