No syrup on this one. Just savory, salty, warm and crisp. Topped with a runny poached egg and hearty splashes of hot sauce. This is my kind of meal.
Sometimes you have to cook for yourself and this recipe is an ode to just that. Create what sounds good when it sounds good.If I get a hankering for a particular meal, I will rearrange my schedule in order to make that craving come to fruition. At times, this means going to the grocery store JUST to get those particular ingredients.
Creating what sounds delicious at the moment is exhilarating– it’s a passionate pursuit of food.Caving in to cravings seems to happen less often these days. Probably because I’m feeding three others and am constantly working on recipes for ongoing projects. That’s the life of a mom and a freelance recipe developer.
But this recipe. Savory Waffles. It’s been like a mythical creature to me. It hangs over my head every time I hear the cry of my children’s cravings for waffles.Deep down inside though, I don’t want syrup laden pieces of bread for breakfast. I want a breakfast to be salty and cheesy.
However, they ask for waffles and I make them…with a smile of course. I get it, they have food cravings too.Then there was the day I had enough of sweet waffles. The moment for the mythical savory waffle to become tangible and edible had arrived.
What do you want me to pack in your lunch today?
I’m going to have to go to Market Street to get these ingredients before school is out…gymnastics is immediately after school…but I have two appointments right after morning drop off… and then there is that phone conference I can’t miss… and those photos HAVE to be edited…..eeeek! and alllll those emails.
The stream of conscieness was too much. I had to shut it all down.
Organic fresh thyme.
Stonewall Kitchen Pancake and Waffle Mix (may I add how GOOD this waffle mix is!).
Alfresco Pasture Raised Eggs by Vital Farms.
Pederson’s Uncured Hickory Smoked Bacon (because it’s Texas local and it’s free of nitrates, MSG and other bad things).I zoomed in and out of the aisles, with a very focused face. Check out was a breeze. All I had was one paper bag to take to my car, so I declined the fantastic Market Street grocery carry-out assistance.
Now that the ingredients were secure I could go back to focus on the day and secretly long for the evening, when it was going to be my waffle time.
The rest of the afternoon proceeded as it should– so well that when we got home from gymnastics the kids played together happily for an hour while I cooked. My waffle stars were aligned.Not wanting to share my waffles, I strategically prepared Katherine and Eli’s favorite meal of bolognese to keep the waffles my own.
“Are the waffles done yet?”
“Mama, I like your kind of waffles.”
Me too, Katherine.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands/companies that I love.
Bacon and Gruyere Savory Waffle with Poached Egg
2 to 2 1/2 cups waffle batter
1/2 teaspoon kosher salt
1 teaspoon fresh thyme
3 tablespoons shallots, chopped
1/2 cup cooked bacon, chopped
1/2 cup gruyere, grated
poached eggs (see recipe below), to top waffles
hot sauce, for topping
chopped parsley, optional topping
- Heat a waffle iron to your preferred setting.
- Combine thyme, salt, shallot, bacon and gruyere with the waffle batter. Stir well to combine.
- Pour batter into waffle iron and cook 5-6 minutes, or until waffles are golden and crisp.
- Top with poached egg, hot sauce and parsley. Serve warm.
Author note: If you have a contraption that poaches multiple eggs at one time, this is not the recipe for you. This recipe works well with 1 to 2 eggs at a time. If you need to make multiple poached eggs, place the cooked egg immediately into an ice bath once the egg is poached. Reheat in warm water.
1 teaspoon red or white wine vinegar
- Fill a small pan halfway with water and add the vinegar. Bring the water and vinegar to boil.
- Meanwhile, crack eggs into individual small bowls.
- With a spoon, make a whirlpool in the boiling water. As the water is swirling, drop one egg into the center of the whirlpool. Cover the pan, gently remove the pan from the heat. Do not disturb the egg or pan.
- Let the egg cook for 4 minutes. Gently remove the egg from the water with a slotted spoon.
- Serve immediately.