Who on earth do I think I am with a title like that?
Right?
I mentioned I’ve been obsessed with waffles lately. Is it a cop-out to share another waffle recipe so soon? Maybe. I wasn’t a waffle person before, and now I am acting like one — which feels entirely ridiculous and totally delicious.
The trick to converting me into a waffle person has been adding savory elements. Remember the crispy bacon waffles from a few weeks back? That savory twist made all the difference. This time I went a different direction: cheese.
Guess what I did with that cheese.
Seriously — guess!
Not hard if you read the title. I folded sharp white cheddar into a cornbread-style waffle batter for extra flavor and texture.
Also, can someone buy me a new treadmill? Because I’ll need it after eating these. I’ll see you in four years.
Okay, not that dramatic. We top these waffles with greens, tomatoes and a fried egg, so it’s basically a vegetable-forward meal. That lets me justify anything. If you want to send complaints about my logic, email me at [email protected].
In short: OH MY GOSH.
These are cheesy, slightly crunchy cornbread waffles topped with a fried egg. What else could you need?
The longer story: I had to tell my internet friends about these because they are that good. If you love texture in your food, you’ll go nuts over these waffles on their own.
They’re comforting and homey but also bright thanks to fresh summer tomatoes and herbs. Imagine cheddar-filled cornbread waffles finished with a drizzle of quick cheese sauce, sunny eggs, ripe tomatoes and herbs. It’s dreamy — breakfast, lunch or dinner.
Breakfast for dinner is objectively better than breakfast for breakfast (though I love both), and brunch may still win because brunch offers cocktails. But these waffles belong at any meal.
About the cheese sauce: you don’t absolutely need it, but it adds a savory “syrup” element and extra richness. If you don’t think you need cheese sauce, we probably shouldn’t be friends — just kidding, sort of. The sauce complements the egg yolk and gives you something luscious to drizzle over the waffle before piling on tomatoes and herbs.
Your weekend plans are basically set.
Cheddar Cornbread Waffles with Fried Eggs
Yield:
4
to 6 (5-inch round) waffles
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Ingredients
- 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, 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, freshly grated
Instructions
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. Add the wet ingredients to the dry and stir until just combined. Stir in the melted butter, then fold in the grated cheddar. Let the batter rest for 10 to 15 minutes.
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Heat your waffle iron on the highest setting.
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Pour about 1/3 to 1/2 cup batter into the center of the iron (depending on size) and cook until golden and crispy. While the waffles cook, heat a large skillet over medium and add olive oil, butter or bacon grease and fry the eggs.
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To serve, drizzle a little of the cheese sauce over each waffle, top with a fried egg, tomatoes, scallions and chives. Enjoy.
quick cheese sauce
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Heat a small saucepan over medium and add the butter. Whisk in the flour and cook 1–2 minutes until golden. Slowly whisk in the half and half and cook until the mixture thickens slightly, about 1–2 minutes. Reduce heat to low and stir in the grated cheddar until melted. Keep warm until serving, stirring occasionally. If it becomes too thick, add a splash of half and half to loosen.
Notes
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