Monday, May 2, 2011

Pecorino Romano Waffles with Sauteed Ramps, Mushrooms and Poached Eggs



Yesterday morning I was thinking about how long it had been since I had made belgian waffles and I was getting pretty hungry for them!  There is nothing like a hot, fluffy on the inside, crispy on the outside large belgian waffle to make your day more delicious...I used to always make them with strawberries when I was younger and have plenty of butter to melt over the hot waffle!  Although most people usually have them for breakfast or brunch, I often times end up making them for dinner when I am the most hungry.  Afterall, nothing wrong with having breakfast for dinner, or "Brinner" as my friend Matt likes to call it...I love that word!  So last night I decided that brinner was in order, and belgian waffles were it! However I did not feel like the usual sweet waffles, as I was a bit sweeted out from eating a large amount of chocolate cake the day before...so savory seemed like the perfect option! 


I had seen a recent episode of Martha Stewart, where she made savory cheese waffles topped with sauteed veggies and a poached egg.  I loved the concept, so I went with my own version of it!  I had some pecorino romano that I thought would be perfect in the waffles, since it has such a delicious nutty salty flavor, and I had some ramps and local crimini mushrooms that I could sautee and top the waffle with!  I am so excited to finally be able to use ramps again, since they are available in stores for the season, so I use them quite a bit!  Lastly I topped the waffle and veggies off with a perfectly poached egg, which is my favorite way to cook them!  It was a delicious meal...the crispy cheese enhanced  waffle topped off with the savory flavorful veggies and delicious egg with a nice runny yolk to add to the deliciousness, almost like a flavorful built in sauce!  It all had me thinking I should make stuff like this more often!  My waffle maker doesn't get used nearly enough and I need to change that!  It is quick to make, and the waffles are wonderfully fluffy due to the whipping of the egg whites before adding them to the batter!  You should try it out...here is the recipe! 


Pecorino Romano Waffles with Sauteed Ramps, Mushrooms and Poached Eggs
Serves 4

Waffles:
1 cup goat milk
3 Tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
2 large eggs, divided
1/4 tsp baking soda
1/2 tsp baking powder
3/4 cup whole wheat pastry flour
1/4 cup cornstarch
1 1/2 cups shredded pecorino romano cheese

Poached eggs:
2 tsp vinegar
1 tsp sea salt
6 cups water
4 organic eggs

Veggies:
1 Tbsp olive oil
2 bunches ramps, ends sliced and leaves kept in tact
about 16 crimini mushrooms, or whatever is locally available
sea salt and freshly ground pepper to taste


To make waffles, preheat belgian waffle maker, and preheat oven to 250 degrees.  Whisk together goat milk, olive oil, sea salt, pepper, and egg yolks in a large bowl.  Place egg whites in a medium bowl, and with an electric mixer and clean beaters, whip to stiff peaks and set aside.  Whisk baking soda, baking powder, whole wheat pastry flour, and cornstarch into the milk mixture.  Add about 1/4 of the egg whites and whisk to lighten, then fold in remaining egg whites and pecorino romano until just blended.  When waffle maker is heated, Drop batter by the 3/4 cup onto the iron and cook according to package directions.  When waffle has finished, remove to the oven to stay warm while you prepare the other 3 waffles and toppings.  Repeat with remaining waffle batter. 
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other 3 eggs.
To make veggies, heat 1 Tbsp oil in a large non-stick pan, and add mushrooms and bottom part of ramps.  Saute until softened, about 5 minutes, then add tops of ramps, and cook until just wilted.  Add sea salt and pepper to taste. 
To plate, top each waffle with the veggies, then a poached egg, and serve!

6 comments:

Lynds said...

This looks so good! I would be happy to eat this for breakfast or dinner. Thanks for the inspiration : )

Sandra said...

Savory waffles are a delicious alternative to the sweet ones. You've stacked your breakfast perfectly.

Belinda @zomppa said...

This is quite a breakfast/dinner/anytime - love the egg!

Kate@Diethood said...

I've never had savory waffles, but if I am ever going to give them a try, it's going to be this recipe - I love pecorino romano! This sounds yummy good!

Happy When Not Hungry said...

This dish looks amazing! I love all the flavors in this!

Señorita said...

Looks super delicious and filling :)

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