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30-Minute Savory Cornmeal Waffle Egg Sandwiches
Crispy on the outside and tender within, these savory breakfast sandwiches swap traditional bread for golden cornmeal waffles. A batter enriched with butter and olive oil creates a rich crumb, while fresh scallions mixed right into the dough provide a bright bite. The vegetal notes cut right through a sweet drizzle of maple syrup. You'll love how easily this upgrades your weekend brunch routine when you want something a little different from the usual morning fare.
Equipment
- Stovetop
- Skillet
Ingredients
- ¼ cup melted butter
- ¼ cup extra-light olive oil, plus 1 tablespoon for frying
- 2 eggs for the batter, plus 12 eggs for frying
- ½ cup cornmeal
- ½ cup corn flour
- 1 cup All-Purpose Flour Blend blend ( page 28 )
- 2 tablespoons chopped scallions, plus 1 tablespoon for garnish
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk of choice
Instructions
- 1Preheat your waffle iron while you prepare the batter.
- 2Whisk the melted butter, extra-light olive oil, two of the eggs, cornmeal, corn flour, all-purpose flour blend, chopped scallions, maple syrup, baking powder, salt, and milk in a large bowl until a smooth batter forms. Don't overmix, as this can make the waffles tough.
- 3Coat the hot waffle iron with olive oil spray. Pour in about one-third of the batter and cook until golden brown. Repeat with the remaining batter.
- 4Heat the remaining tablespoon of olive oil in a skillet over medium heat. Fry six eggs for 90 seconds, or until they reach your preferred doneness. Repeat with the remaining six eggs.
- 5Build the sandwiches by placing one fried egg between two waffle quarters. Finish with a drizzle of maple syrup and a sprinkle of fresh scallions.
Notes
- Flour: Use your favorite all-purpose flour blend for the waffle batter.
- Serving: Offer extra maple syrup on the side for dipping.
- Make ahead: You can cook the waffles in advance and toast them right before building the sandwiches to restore their crispness.