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A close up of waffles with an egg on top

Savory Waffles

Print Recipe
Servings 8 Servings

Ingredients
  

  • Asparagus:
  • 16 asparagus spears
  • 1 tablespoon olive oil
  • kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Waffles:
  • 1 cup flour
  • ½ cup cornmeal
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 4 ounces serrano ham, chopped
  • 2 ounces shredded Gruyère cheese
  • ¼ cup snipped chives
  • warm maple syrup, for serving (optional)
  • Eggs:
  • 8 eggs fried or poached, for serving

Instructions
 

  • Preheat oven to 350°F. Line a baking pan with parchment paper. Pre-heat waffle iron.
  • Toss asparagus with olive oil, salt and black pepper. Place on prepared baking pan and transfer to oven. Roast until lightly browned, 10-12 minutes. Set aside until ready to serve. Lower oven temperature to 225°F.
  • In a large bowl, whisk together flour, cornmeal, cornstarch, baking powder, baking soda, salt and black pepper.
  • In a medium bowl, whisk together eggs, buttermilk, butter, ham, cheese and chives. Gently fold the wet ingredients to the dry ingredients, making sure not to over-mix the batter (it’s ok to have a few lumps in the batter).
  • Preheat waffle iron. Brush grids with melted butter. Pour or ladle batter into the bottom grid. Close the iron and cook according to your waffle machine instructions.
  • Place cooked waffles on a wire cooling rack, raised above a baking sheet; this will allow air to circulate and prevent waffles from getting soggy. Transfer sheet pan with cooling rack to oven to keep waffles warm while cooking the second batch. Serve waffles immediately with fried or poached eggs and roasted asparagus. Enjoy!