Cheddar Cornbread Waffles with Fried Eggs
Yield: makes 4 to 6 (5-inch round) waffles
1 1/2 cups all-purpose flour
1 cup coarsely ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
8 ounces sharp white cheddar cheese, grated
1 cup cherry tomatoes, quartered or halved
4 scallions, thinly sliced
3 tablespoons snipped chives
quick cheese sauce
1/2 tablespoon butter
1/2 tablespoon flour
4 ounces half and half
6 ounces white cheddar cheese, freshly grated
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it's all incorporated. Fold in the grated cheese. Let the batter sit for 10 to 15 minutes.
Heat your waffle iron on the highest setting.
Pour about 1/3 to 1/2 cup batter in the center of your iron (depends on how large your iron is) and cook until golden and crispy. While the waffles are cooking, heat a large skillet over medium heat and add the olive oil (or butter. or bacon grease!) and fry the eggs. To serve, drizzle a little of the cheese sauce over top. Cover with the egg, some tomatoes, scallions and chives. Devour.
quick cheese sauce
Heat a small saucepan over medium heat and add the butter. Once it's sizzling, whisk in the flour and cook for a minute or two until it's golden and fragrant. Slowly pour in the half and half while whisking constantly so the mixture slightly thickens. Cook for 1 to 2 minutes while stirring. Reduce the heat to low and slowly stir in the cheese until melted. Keep over low heat until serving - stirring occasionally. If it seizes up or gets too thick, add a few drops of half and half and stir.
[adapted from king arthur]