Cornmeal Waffles and Fried Eggs

Breakfast is a wonderful thing. It’s the reason I get out of bed in the morning. It can be a warm, sweet bowl of oatmeal or a plate of soft scrambled eggs with toast.

Or it can be savory waffles. For dinner! I’m a big fan of breakfast for dinner.

And blood orange mimosas.

At sunset. On the balcony with my boo. This is sounding pretty wonderful, yes?

The waffles are such an interesting departure from the usual sweet ones. There’s great texture from the cornmeal, and the waffles somehow smell cheesy while they’re cooking. Delish.

I didn’t miss the maple syrup. I had runny yolk for sauce – one of my favorite things ever, and I wouldn’t do these waffles without fried eggs. The goat cheese spread onto the waffles adds a creaminess that makes the whole thing pretty irresistible.

Of course, these waffles would also be great for brunch. I have to remind you now that it’s Friday, and you can turn this around quickly on a weekend morning. Promise.

But if you’ve got time and coffee (or mimosas) to keep you going, then throwing in some caramelized onions into the batter wouldn’t be a bad idea. Or bacon. I could see that in here.

Leftover waffles? Toast ’em up.

cornmeal waffles and fried eggs

serves 2, adapted from Joy the Baker

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1 1/4 cup buttermilk
  • 3 tablespoons chopped chives or finely chopped green onions, plus more for garnish
  • 2 tablespoons chopped parsley
  • 2 eggs, fried with runny yolks
  • goat cheese

Turn on your waffle iron to a medium-high to high setting.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.

In another bowl, whisk together eggs, butter, and buttermilk.  Add all of the wet ingredients to the dry ingredients.  Add the chives/green onions and parsley.  Stir and mix well, but avoid over-mixing the batter.

Cook about a 1/2 cup of batter at a time in the waffle iron. These take a bit longer than regular waffles. Keep the finished waffles warm in a 200°F oven.

After the waffles are done, fry a couple of eggs. Leave the yolks runny.

Serve a couple waffles per person with goat cheese spread on top of each waffle. Garnish with herbs. Finally, top them with a fried egg.



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