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Cheddar Chipotle Waffles with Scrambled Eggs

Cheddar Chipotle Waffles with Scrambled Eggs
Prep Time
15 min
Cook Time
20 min
Yields
4 servings

Waffles get a hearty makeover with the addition of cheddar and chipotle. What a way to wake up!

Courtesy of Alison Kent

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ingredients

1
cup (250 mL) all-purpoe flour
½
cup (125 mL) cornmeal
2
tsp (10 mL) each granulated sugar and baking powder
½
tsp (2 mL) each baking soda, salt and pepper
8
eggs
1 ½
cup (375 mL) buttermilk
¼
cup (60 mL) butter, melted
1
Tbsp (15 mL) finely chopped canned chipotle chili in adobo sauce
1
cup (250 mL) Black Diamond Sharp Cheddar Shredded Cheese
4
green onions, white and green parts separated and thinly sliced
½
cup (125 mL) frozen corn, thawed
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directions

Step 1

In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, and half each of the salt and pepper. In a separate bowl, whisk 2 of the eggs, the buttermilk, 2 tbsp (30 mL) of the butter, and the chipotles. Fold in cheese and the green part of the onions. Pour over dry ingredients; stir just until combined.

Step 2

Heat waffle iron; brush with some of the remaining butter. Using about one-quarter of the batter per waffle (or enough to spread to edges), pour batter onto waffle iron. Close lid and cook until crisp and golden, 3 to 4 minutes. (To keep warm, transfer cooked waffles to baking sheet in 200°F/100°C oven.) Repeat with all but 1 tsp (5 mL) of the remaining butter and the batter.

Step 3

In a bowl, whisk remaining eggs with 1 tbsp (15 mL) water and remaining salt and pepper; stir in corn and white part of onions. Heat stick-resistant skillet over medium heat; brush with remaining butter. Cook eggs, stirring, until scrambled and set, about 3 minutes. Serve with waffles.

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