Approximate yield: 4 servings
Prep time: 45 minutes
These delicate and crispy waffles will finally make you want to take that old waffle iron out of the cabinet. Smoked salmon, sunny-side-up eggs, and fresh, airy waffles with a creative flavor twist will certainly make it worth your while. Gooey egg yolks and springy egg whites paired with crispy yet fluffy waffles are a classic combination. The optional addition of chopped jalapenos, lemon juice, and a dash of vanilla also bring this dish a pleasant level of flavor complexity. What really brings this dish together though is Acme's luscious and delightful Nova smoked salmon. This breakfast or brunch dish is so easy to put together that that old waffle iron might earn a place on the counter as one of your most used kitchen tools.
For the waffles
8 tablespoons unsalted butter, more for waffle iron
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup plain yogurt (can substiture sour cream or buttermilk)
1 tablespoon lemon juice (optional)
1 1/2 cups milk
1 tablespoon vanilla extract (optional)
4 large eggs
1 jalapeno, chopped (optional)
For the eggs
3 tablespoons of olive oil (more if cooking more eggs)
4 eggs (or as many as required for additional servings)
Salt and pepper, to taste
8 ounces Acme Smoked Fish Nova smoked salmon (or as much as is required for additional servings)
Maple syrup (if desired)
Fresh cracked black pepper, to taste
For the waffles
Melt the butter and set aside.
In a large bowl, whisk the dry ingredients together (flour, sugar, baking powder, salt, and baking soda).
In a separate bowl, whisk the wet ingredients together (yogurt, lemon juice, milk, vanilla extract, melted butter (save a little to coat the waffle iron), and eggs), then fold the wet ingredients into the dry ingredients. If including chopped jalapenos, add them while folding the wet and dry ingredients together.
Preheat the waffle iron. Using a brush, lightly coat the waffle iron with enough of the melted butter to coat all surfaces.
Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the waffle iron in between batches. Waffles can be kept warm in a 200 degree oven until ready to serve.
For the eggs
In a medium (~10-inch) nonstick skillet, heat olive oil over medium heat. This should take about 3 minutes.
Crack the eggs into the pan, cooking 2 at a time. To minimize splatters and spreading, open the shell near the surface of the pan, and slowly let the egg pour out of the shell. Let the eggs cook untouched until the edges just begin to turn a golden brown. This should take about 3 minutes.
Tilt the pan up towards you, and use a spoon to pick up some of the oil. Use this oil from the pan to baste the whites and edges of the yolk (avoid the center of the yolk) until the whites are set and springy. This should take about 1 minute.
Turn off the heat, season with salt and pepper, and then transfer the eggs to plate(s) using a spatula.
Place 1-2 waffles on each plate.
Top each waffle (or every other) with an egg.
Drizzle with maple syrup (if desired), and sprinkle with fresh-cracked black pepper, to taste. Serve immediately.
Note: Any remaining waffles can be stored in the refrigerator for 1-2 days for later use. Beyond 1-2 days, to maintain peak freshness for future use, remaining waffles can be frozen for up to 6 months.