Savory Waffles with Cremini Mushrooms and Poached Eggs

Chef Jesse Cool loves it when the egg yolks blend with the juices of the mushrooms to form a sauce. Maybe it's her dad's influence—he used ketchup on everything—but with these waffles Cool would actually reach for a bottle of ketchup (Muir Glen organic is her favorite). This recipe is adapted from one in her book, Breakfast in Bed (Harper Collins).

Savory Waffles with Cremini Mushrooms and Poached Eggs
Savory Waffles with Cremini Mushrooms and Poached Eggs

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    tablespoon sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 4

    tablespoons unsalted butter, melted

  • 1/4

    cup minced shallots or red onion

  • 1

    tablespoon finely chopped rosemary

  • 3

    large eggs

  • 2

    cups buttermilk

  • 2

    tablespoons extra-virgin olive oil

  • 3/4

    cup thinly sliced shallots (about 2) or red onion

  • 3

    garlic cloves, minced

  • 1 1/2

    pounds cremini or white mushrooms

  • 1/2

    cup sweet sherry or Marsala

  • 1/4

    cup chopped flat-leaf parsley

  • 2

    teaspoons chopped thyme

  • Salt and freshly ground pepper

  • 1/2

    cup heavy cream

  • 1

    teaspoon vinegar

  • 8

    large eggs

Directions

Lightly oil an 8-inch-square waffle iron and preheat it. In a medium bowl, whisk the flour with the sugar, baking powder, salt and pepper. In another bowl, combine the butter, shallots and rosemary; whisk in the eggs and then the buttermilk. Gradually stir the wet ingredients into the flour mixture. Pour one-third of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches. In a large skillet, heat the olive oil. Add the shallots and garlic and cook over moderate heat, stirring frequently, until softened but not browned, about 3 minutes. Add the mushrooms, sherry, parsley and thyme and season with salt and pepper. Cover and simmer over moderately high heat for 5 minutes. Uncover and add the cream. Cook, stirring, until the mushrooms are tender and the sauce is thickened, about 10 minutes. Season with salt and pepper and keep warm. Bring a large skillet of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat until the whites are firm and the yolks soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs. Meanwhile, cut each waffle into 4 squares and toast until crisp. Set 2 squares on each of 4 warmed plates. Arrange 2 eggs on each plate and spoon the mushrooms on top. Pass the remaining waffles separately.

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