Cheese waffles with egg

Votes: 12

Time: 50 min.
Complexity: easily
Servings: 4

Grease a waffle iron well and crack an egg into it – you'll get a perfectly cooked, brightly colored yolk with crisp, lacy edges. And if you cut the membrane on the yolk, you'll get a thick waffle sauce with ham and Gruyère cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 tbsp. coarsely grated Gruyere cheese or Swiss cheese
2 tbsp. l. grated parmesan
55 g ham slices, cut into 1 cm pieces
3/4 cup premium flour
1.5 tsp baking powder
1.5 tsp sugar
Salt and ground black pepper
3/4 cup milk
5 large eggs
2 tablespoons of vegetable oil
2 tablespoons melted butter, plus extra for greasing the waffle iron
2 thinly sliced green onions
Additional equipment: waffle iron

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Gruyere cheese, Parmesan cheese, ham, green onions, premium flour, eggs, milk

Cooking the dish according to the recipe:

Preheat a waffle iron to medium-high heat. Preheat the oven to 195°F (90°C). In a large bowl, combine the flour, Gruyere cheese, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt, and a few grinds of black pepper.

In another bowl, combine the milk, butter, vegetable oil, 1 egg, and onion. Pour the milk mixture into the cheese and flour mixture and gently stir until a dough forms (it's okay if there are lumps).
Lightly grease the top and bottom of a waffle iron with butter. Fill the iron about three-quarters full with batter (some waffle irons may overflow). Carefully close the lid and cook the waffles until golden brown and crispy, 6-7 minutes. While you cook the remaining waffles, keep the finished waffles warm in the oven or on a plate, covered with foil.

Lightly grease the bottom of a waffle iron with butter. Crack the remaining 4 eggs into the waffle iron and keep it open (if your waffle iron isn't large enough, fry the eggs in batches). Season the eggs with salt and pepper. Cook until the whites are set but the yolks are still runny, 4-5 minutes. Use a spatula to place 1 fried egg on each waffle.

Culinary advice: Waffles can be frozen in a special plastic bag and stored for up to 1 month. Before using, reheat them in a toaster or oven at 150°C until heated through and crispy again.

Categories:

recipe / Breakfast / Main courses / Eggs and dairy products

Recipe collections