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
Whole Grain Savoury Waffles & Eggs
cups whole grain wheat flour
cup yellow cornmeal
potatoes, peeled and grated
tsp baking soda
tsp white pepper/or red pepper flakes
rounded TBSP fresh minced garlic
cups warm water
TBSP fresh minced garlic (for the eggs)
cup heavy cream
salt and white pepper to taste
Spicy Queso Sauce + Garnishes
sleeve Saltines, crushed
can evaporated milk
oz white Mexican cheese (Queso) crumbled
bunch fresh cilantro, minced
fresh jalapeños, seeded, minced fine
salt to taste
4 oz smoked Gouda, shredded
each of yellow & orange bell peppers, seeded & sliced
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.
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.
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.
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!