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flour Gruyere deli ham Parmesan baking powder sugar kosher salt milk unsalted butter vegetable oil eggs scallions waffle iron
Viewed: 84 - Published at: 4 years agoIngredients
- 3/4 cup all-purpose flour
- 1/4 cup shredded Gruyere or Swiss cheese
- 2 ounces sliced deli ham, cut into 1/2-inch pieces
- 2 tablespoons grated Parmesan
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 3/4 cup milk
- 2 tablespoons unsalted butter, melted, plus more for brushing waffle iron
- 2 tablespoons vegetable oil
- 5 large eggs
- 2 scallions, thinly sliced
- Special equipment: waffle iron
Method
- Preheat a waffle iron to medium-high.
- Preheat the oven to 200 degrees F. Whisk together the flour, Gruyere, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl.
- Whisk together the milk, butter, oil, 1 egg and the scallions in another bowl.
- Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter.
- Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing).
- Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes.
- Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Lightly brush the waffle iron bottom with more butter.
- Crack the remaining 4 eggs right onto the waffle iron and keep the iron open (do this in batches if your iron isn't large enough).
- Sprinkle the eggs with salt and pepper.
- Cook until the whites are set and the yolk is still runny, 4 to 5 minutes.
- Serve 1 egg on each waffle, using a spatula to transfer.
