Confession: we’d never made waffles until we took this photo. After 3 years with a food blog, we still don’t have a waffle iron; we borrowed one to get the shot above. But after giving it a whirl or two, we’re a little more convinced in this little uni-tasker appliance.
Why the change of heart? A celebration of a very special lady. The ultra-talented Melissa of The Faux Martha is having a sweet baby girl, and our friend Erin was kind enough to arrange a celebration for her. We’ve joined together with some other bloggers to celebrate Melissa by riffing on her whole wheat waffles recipe and sharing a personal kitchen tip, Faux Martha style. (Her blog is a mix of stunning food photography with honest, fresh prose that’s an inspirational read, if you haven’t yet discovered it.)
For our take on waffles, in a moment of telepathy Alex and I both declared we should make savory waffles with a poached egg. (Still not sure how we ended up on exactly the same page, but we went with it.) We added some chopped chives to the batter, topped with some grated white cheddar cheese, and added just a bit of maple syrup to keep it moist. The result: fluffy, savory waffles with a hint of chive and just a hint of maple sweetness mixed with the savory egg yolk.
Our kitchen tip: make sure your eggs are as fresh as can be when you poach them. The whites on older eggs don’t firm up as well, leaving you with some not-so-lovely looking shapes (we know from experience – lots of it!).
Many congratulations to Melissa and her new baby girl! We’re so excited to welcome her into the world.
Also, check out these posts from other bloggers participating in this e-baby shower (our mouths are watering!):
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup unsalted butter
- 1 1/2 cups milk
- 1 large egg
- 2 tablespoons chopped chives
- 4 eggs
- Maple syrup
- 1/4 cup grated white cheddar cheese
- Heat waffle iron on high heat.
- In a medium bowl, combine 1 1/2 cups white whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt; mix to combine.
- In a microwave-safe bowl, melt 1/3 cup butter. Add 1 1/2 cups milk and microwave for another minute. Whisk 1 egg into to the wet ingredients until fully combined.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix (batter can be lumpy).
- Chop 2 tablespoons chives; reserve extra chives for a garnish. Add 2 tablespoons chives to the dough.
- Add the batter to the heated waffle iron and cook the waffles until golden brown. Remove the cooked waffles and place on a baking sheet without stacking. Place in the oven to keep warm.
- Meanwhile, poach the eggs.
- When ready to serve, place the waffle on a plate and drizzle with a bit of maple syrup. Top with a poached egg, additional chopped chives, and grated white cheddar cheese.
Adapted from The Faux Martha
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.