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