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Savory Herb and Cheddar Waffles with Perfect Poached Eggs

Savory Herb and Cheddar Waffles with Perfect Poached Eggs

Dinner
Prep Time
20min
Cook Time
15min
Servings
4
Calories
540
Chef's Note

This recipe perfectly demonstrates the 'savory pivot' discussed in our blog. By swapping syrup for a bright lemon-yogurt sauce and adding herbs to the batter, we transform a breakfast staple into a sophisticated dinner. Remember to use the 'Gentle Vortex' technique for your eggs to ensure the whites wrap tightly around the yolk for that restaurant-quality finish.

Tags
brinner
savory-waffles
poached-eggs
comfort-food
vegetarian
family-dinner
herbs
cheddar
Ingredients

  • 2 cups All-purpose flour

  • 1 tablespoon Baking powder

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon Black pepper

  • 2 pieces Large eggs (for batter)

  • 1 1/2 cups Whole milk

  • 1/3 cup Unsalted butter, melted

  • 1 cup Sharp cheddar cheese, shredded

  • 2 tablespoons Fresh chives, finely chopped

  • 1 tablespoon Fresh parsley, finely chopped

  • 4 pieces Large eggs (for poaching)

  • 1 tablespoon White vinegar

  • 1/2 cup Greek yogurt

  • 1 teaspoon Lemon juice

  • 1/2 teaspoon Lemon zest

Instructions
  • 1

    In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and a pinch of salt. Set aside in the refrigerator to allow the flavors to meld.

  • 2

    Preheat your waffle iron. In a large bowl, whisk the flour, baking powder, salt, and pepper.

  • 3

    In a separate bowl, beat the 2 batter eggs with the milk and melted butter. Stir in the cheddar, chives, and parsley.

  • 4

    Fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine.

  • 5

    Cook the waffles in the preheated iron according to the manufacturer's instructions until golden and crisp. Keep warm in a low oven (200°F).

  • 6

    Bring a large saucepan of water to a bare simmer (not a rolling boil) and add the vinegar.

  • 7

    Using a spoon, create a gentle vortex in the water. Crack one egg into a ramekin and slide it into the center of the vortex. Repeat for the other eggs if your pan is large enough, or cook in batches.

  • 8

    Poach for exactly 3 minutes. Use a slotted spoon to remove the eggs and drain them briefly on a paper towel.

  • 9

    To serve, place a waffle on each plate, top with a dollop of the lemon-yogurt sauce, and place a poached egg on top. Garnish with extra chives and a crack of black pepper.

Nutrition Information (per serving)
540
Calories
22g
Protein
42g
Carbs
32g
Fat
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