What's that you say? Green onion waffles? Makes me think of green eggs and ham. Which, in fact, could go very well with this savory spin on waffles. Not being able to resist using my waffle maker for all meals, I found this delightful recipe on another great blog, Joy the Baker. Joy, who is obviously very smart, also appreciates that waffles should not only be for breakfast. Although you can of course serve this for breakfast. Or lunch. Or dinner. Or a mid-afternoon snack, preferably accompanied by a mimosa. In any case, if you are in possession of a waffle iron I strongly encourage you to try it immediately.
Cornmeal and Green Onion Waffles (serves 3-4, adapted from Joy the Baker)
1 1/4 cup all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 cup melted butter
4 large eggs
1 1/4 cup buttermilk
4 tablespoons chopped green onions
3 tablespoons chopped cilantro
Salsa, eggs, and avocado, sliced (I used a tomatillo salsa which was great)
Set your waffle iron in a level, clean surface and turn on to preheat.
In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.
In a medium bowl, whisk together eggs, butter, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions.
While the waffles cook, fry up some over-easy eggs in a frying pan.
Serve waffles with fresh salsa and hot fried eggs. Top with avocado, extra green onions, and cilantro. Waffles are best served immediately.