Waffle and egg II. Homemade whole wheat waffles and eggs using with the Waring Pro waffle iron I got for Christmas from J. Breaking open the perfectly cooked egg and sopping up the yolk and egg with bites of waffle and syrup little Z was taking huge bites and saying mmmm mmmm good every time. Yum and done, try it!
Waffle and Egg II
Makes 4 servings.
- 1 egg, beaten fluffy (free range organic)
- 1 c. whole wheat flour, white
- 3/4 c. and 2 T. milk
- 1/4 c. canola oil
- 1 T. turbinado sugar, blended into a fine powder
- 2 t. baking powder
- pinch of sea salt
- 1/2 t. vanilla extract
- 4 eggs (free range organic)
- butter, pure maple syrup and fresh cracked black pepper for serving.
Preheat waffle iron, I set mine to 5 for a crispy waffle.
Beat egg until fluffy then add in flour, milk, oil, sugar, baking powder, sea salt, and vanilla extract. Mix into a smooth batter and let rest for 5 minutes at least. The longer the better (20 minutes).
Spray waffle iron with non stick spray then pour batter to fill one side of waffle iron. Close and flip. Cook normally until golden brown and crispy. When done open waffle iron and crack egg in empty side and let cook until done, over easy. To make sure its over easy but no clear uncooked whites slowly lower top iron down just above egg to warm and cook remaining white. I just touched the yellow and seared the top a hint. It was perfect.
Pull out of waffle iron (should be one nice piece) and top with fresh cracked black pepper on egg side and butter and maple syrup on other. Eat together.