Photo by Lori Rice
You can serve this waffles-and-eggs recipe as pairing for brunch, but they’re certainly hearty enough for the dinner table.
Yield: 6 servings
- 1 large egg
- 1½ cups milk
- 1/4 cup olive oil
- 1½ cups white whole-wheat flour
- 1/4 cup white cornmeal
- 3 tsp. baking powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 3 T. fresh minced chives
- 3 slices cooked bacon, crumbled
- 2 T. butter, melted
- 6 eggs, poached
- chopped chives for garnish (optional)
In small bowl, whisk together egg, milk and olive oil. Set aside.
In medium bowl, stir together flour, cornmeal, baking powder, garlic powder and salt. Stir in chives and crumbled bacon. Slowly add wet ingredients to dry ingredients. Stir until just combined.