Maple Syrup–Poached Eggs And Waffles Recipe

Oct 12, 2013 9:00 am

Combining two iconic breakfast items into one meal

Why settle for either eggs or waffles this weekend for brunch when you can have both?
Why settle for either eggs or waffles this weekend for brunch when you can have both?
 

We're strong supporters of the "put an egg on it" theory that many dishes can be improved with the addition of a good old-fashioned sunny side-up. But Lara Ferroni's new book takes it a step further, as in, you'll never have to think what to put an egg on again. Her recipes are tailored to feature this ingredient at its finest. First up, a sweet and savory brunch dish involving waffles, syrup and eggs in a way that makes us very hungry.

Wouldn’t you love to be one of those fancy people who can plan far enough in advance to make yeasted waffles for breakfast? Me too. That’s why, instead, I give you this recipe for maple syrup–poached eggs and waffles, which requires only about as much forethought as turning on the waffle iron. And anyway, your waffles will be super fancy because you’re serving them with eggs poached in maple syrup. Yep, you read that right: eggs poached in maple syrup.

Reprinted with permission from Put An Egg On It

Servings: 2

Ingredients

2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
pinch of salt
3 eggs
1/2 cup buttermilk
3 tablespoons unsalted butter, melted
2 -4 strips bacon
1 cup Grade A maple syrup, plus more for serving
Directions: 
  1. Preheat the oven to 250 degrees F and prep your waffle iron according to the manufacturer’s instructions.
  2. In a medium bowl, mix the flour, baking powder, sugar and salt. In a separate small bowl, whisk together 1 of the eggs and the buttermilk. Pour the egg mixture into the flour mixture and stir just to combine. Then stir in the butter.
  3. Cook the waffles according to the instructions for your iron, usually about 4 minutes for each, removing them to a cookie sheet in the oven to keep warm. While the waffles are cooking, fry the bacon and set it aside on a paper towel–lined plate to drain.
  4. When the waffles are done, start the eggs. Place the maple syrup in a small, high-sided saucepan and bring it to a simmer over medium-low heat. Carefully pour 1 of the 2 remaining eggs in (from a ramekin works best), and cook for about 3 minutes, or until the white sets, using a spoon to push some of the syrup over the top of the egg as needed. Gently remove the egg from the pot with a slotted spoon and set it aside. Repeat with the remaining egg.
  5. To serve, place a waffle on a plate and top with a slice or 2 of bacon, followed by 1 poached egg and a drizzle of maple syrup.

More egg recipes for brunch on Food Republic:

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