Best Savory Waffles Six Ways Recipes
SAVORY WAFFLES WITH ASPARAGUS, GRUYERE AND ONION
I took one of our family's favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It's a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. -Leslie Ponce, Miami, Florida
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping. , Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese, In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.
Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 364mg cholesterol, Sodium 1493mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
SAVORY HERB WAFFLES
These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
Provided by Deb McMeen
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
- In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
- Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 40.6 g, Cholesterol 134.9 mg, Fat 30 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 9.4 g, Sodium 1043.5 mg, Sugar 7.5 g
SAVORY CHEESE WAFFLES
Two types of cheeses and rich buttermilk add a tangy and sweet flavor kick to basic waffles in this recipe from Linton Hopkins of Restaurant Eugene in Atlanta. Serve them with his homemade Tomato Soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, and baking soda three times; set aside.
- In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.
- Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.
SAVORY WAFFLES
"One thing my kids really love," says Chef Linton Hopkins, "is when it's raining outside at lunchtime and we make a batch of savory waffles. Instead of sugar and syrup, we just fold in Parmesan and Gruyère, if I have some sitting in the refrigerator, and salt and pepper. We have a waffle iron that has shapes of animals and a barn, so I ask my kids, 'Do you want to be the pig today? Or the chicken? Or have a cow?'?" Try adding herbs and other seasonal produce, like pumpkin puree, to the batter instead of cheese. In the springtime you can add sautéed and chopped asparagus to the batter.
Provided by Tara Parker-Pope
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees and place a waiting plate to warm inside. Heat a waffle maker until a flick of water beads and bounces around.
- In a bowl, add waffle mix, eggs, milk, oil, salt and pepper, and mix until just combined, adding more milk if the mix is too thick. It should be the consistency of pudding. Then fold in the cheeses.
- Lightly butter the waffle maker, and spoon judicious dollops of the mix onto the center of the hot waffle iron and spread just a bit. The mix will spread when the lid closes and expand as it cooks, so adding too much will be a bit messy as it bubbles out the sides.
- As the waffles finish, use a fork to lift them off and put them in the oven to stay warm while the rest are made. Waffles are best served warm. Freeze any leftover waffles to enjoy later.
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