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.
Savory waffles loaded with cheese, sundried tomatoes, green onions, garlic, fresh herbs and topped with a pan fried egg and fresh avocado.
Ingredients
- 2 large eggs
- 1 3/4 C. milk (any kind works)
- 1/4 C. olive oil
- 1 TBSP. honey
- 1 1/2 C. white whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 2 cloves garlic, crushed/pressed
- heaping 1/3 cup green onions, sliced
- heaping 1/3 C. fresh basil, roughly chopped
- heaping 1/2 C. freshly grated parmesan cheese
- heaping 1/4 C. grated mozzarella cheese
- 1/4 C. chopped sun dried tomatoes (mine were packed in oil)
- eggs for frying (however many you want, usually one per waffle)
- 1-2 avocados, sliced
- 1 green onion, sliced (just the green part) for topping
- a sprinkle of salt
Instructions
- In a medium sized bowl, whisk together the flour,eggs, milk, olive oil, and honey.
- Add the flour, baking powder, baking soda, and salt and whisk until the combined. Don’t over mix, it can still be a little lumpy.
- Fold in the garlic, green onions, basil, parmesan, mozzarella, and sun dried tomatoes.
- Heat and grease your waffle iron. While it is heating up, start heating up a skillet with a little oil or butter for frying the eggs. Once hot, crack 2-3 eggs into the skillet, separated from each other, and let cook for about 2 minutes, just until the bottom starts to brown. Sprinkle some salt on top of the eggs while they are cooking. Gently flip the eggs, careful not to break the yolk. Cook for 1-2 more minutes. You want the yolk to be nice and runny. Transfer to a plate until ready to assemble the waffles.
- While the eggs are cooking, start ladling the waffle batter into the waffle iron. All waffles irons are different sizes, so you will need to figure out how much batter to pour. I used 1/4 cup per waffle. Cook to desired doneness. I like mine a little crispy.
- Assemble the dish by placing a waffle on a plate with a freshly fried egg on top. Break it open a bit to let the yolk run out. Top with a 3 or 4 slices of avocado. Sprinkle with green onions and salt.
Notes
The waffle batter can be made up to a day in advance. Just store in the fridge and stir before cooking.
Left over waffles can be stored in an air tight container and re heated in the toaster.
This looks like the perfect meal for my husband! I love runny yolks, as long as the whites aren't runny…