Savory Waffles with Asparagus, Gruyere and Onion
I took one of our family’s favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It’s a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. —Leslie Ponce, Miami, Florida
Total TimePrep: 35 min. Bake: 25 min.
- 1 bunch green onions, finely chopped
- 16 fresh asparagus spears, trimmed and cut into 1/4-inch pieces
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 9 large eggs, room temperature, divided use
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon cayenne pepper
- 1-1/2 cups 2% milk
- 6 tablespoons butter, melted
- 1 cup Gruyere cheese, shredded
- 1 fully cooked boneless ham steak (12 ounces), cubed
- Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping.
- Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese
- In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown.
- Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion, asparagus and remaining cheese.