I’m on a massive runny yolk kick. I refused to eat an egg with a runny yolk for twenty six years of my life. My egg would always be squashed flat on the pan cooking a good two minutes longer than my husbands. Then one day I took my sister out for breakfast to a kind-of spendy restaurant and inadvertently ordered something with runny eggs on top. I wasn’t about to be picky about my eggs after paying 13 dollars, so I decided I would just cowboy up and choke it down. But there was no choking or sputtering or gagging involved. It was amazing and I found myself craving that dish everyday after until I made Huevos Rancheros for dinner with runny yolks. I was sold. A new love entered my life.
If you aren’t a runny yolk person, maybe this recipe isn’t for you because it kind of needs the liquid from the egg yolk to run down the waffles and into all the little square crevices. And if you are not a runny yolk person, ask yourself this questions: “Have I actually ever tried eggs with runny yolk?” I had never tried it, though I resisted for 26 years. The concept of it grossed me out, but I had never actually tried it. If you are a first timer, don’t think about it and sprinkle on a little salt. You might just love it.
These waffles are loaded with cheese, sundried tomatoes, green onions, garlic, and fresh herbs. Serve this dish piping hot and don’t skimp on the avocados and green onions. Each waffle should have one egg. But if your waffles are big, please serve with two eggs! This is the perfect “breakfast for dinner” meal. If you serve at breakfast time, make the waffle batter the night before for quick breakfast time prep.