Chive, Scallion, parmesan waffle with braised chuck beef and pickled shallots
Truth be told, I am a pancake over waffles person. That’s my truth and it will never change. Recently I bought a really nice waffle maker on sale and decided that maybe it was time to up my waffle game. I am a whiz at pancake making, but waffles I have very little practice. When it comes to waffles, the only ones I really like are liege waffles. I love the sticky, chewy texture. Eating one of these warm delectable darlings, sways me temporarily to the waffle side.
All the waffles I have been making lately, have been savory ones. There is something about the crunchiness of a waffle with salty, spicy, cheesy ingredients. I think this is my lane for waffles. Drizzle a little bit of Jalapeño maple syrup on a crispy cheddar waffle, and you have my undivided attention.
This recipe came from some leftover braised beef, that I used to make a ragu for my “Labor of Love Lasagna” this past weekend. (check out my Labor of Lasagna on the recipes tab) The chuck steak was braised for 2.5 hours, after being cooked for about 25 minutes on the stovetop. I saved some of this beef and put it aside specifically for this dish. I knew that it would be a great breakfast or brunch option.
Let’s get to it!
Makes 2 waffles
Ingredients:
1 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 egg, separated
1/4 cup vegetable oil (I used sunflower oil)
Optional
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla extract
Pickled shallots:
1/2 thinly sliced shallot
4 tbsp red wine vinegar
1 tbsp brown sugar
Scallions for garnish
Pickled shallots:
Add all the ingredients to a bowl and place in the refrigerator while the waffle cooks.
Waffles:
Preheat your waffle iron. Combine all of your dry ingredients; flour, baking powder, and salt in a bowl. In a bowl whisk the egg yolk with milk and oil until it peaks. Whisk egg whites until they peak slightly. *(for this recipe I skipped this step because of time and just added in the egg into the mixture). Add the milk mixture to the flour and mix well. Fold in the egg whites.
Pour half of the batter into the pre oiled waffle iron and cook until golden brown. Set aside.
Eggs:
Heat a pan with butter or oil and fry the egg to your desired doneness. I like mine on the firmer side with a bit of runny consistency to the egg.
Plating:
Add warm waffle to the plate. Top generously with the braised beef chuck. Top with the fried egg and garnish thinly sliced scallions and the pickled shallots.
I understand that sweet waffles get all that love but these guys are a delightful savory surprise. Trying new things is fun. Let’s be open minded and have some fun with this.
Palate Architect 