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Easter Waffles Florentine

Savory cheese waffles replace the traditional muffin in this decadent eggs Florentine dish, perfect for brunch.

  • Servings: 6
Easter Waffles Florentine

Source: The Martha Stewart Show, April 2011

Ingredients

  • 3 cups whole milk
  • 1/4 cup white vinegar
  • 2 cups all-purpose flour
  • 1/4 cup coarse cornmeal
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs, separated, plus 1 large egg white
  • 1 1/2 cups sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 1/2 cups grated Gruyere cheese
  • 3 ounces fresh goat cheese, crumbled
  • 1/2 cup packed fresh flat-leaf parsley leaves, chopped
  • 3 tablespoons fresh chopped chives
  • 2 tablespoons fresh tarragon, chopped
  • Nonstick cooking spray
  • Sauteed Spinach
  • Poached Eggs
  • Lemony Hollandaise

Directions

  1. Preheat a waffle iron on the highest setting. In a small bowl, whisk together milk and vinegar; let stand until thickened, about 5 minutes.

  2. In a large bowl, whisk together flour, cornmeal, baking soda, salt, and pepper. In a second large bowl, mix together egg yolks, sour cream, butter, and milk mixture. Add flour mixture and mix until just combined. Stir in Gruyere, goat cheese, parsley, chives, and tarragon; do not overmix.

  3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Stir half the egg whites into the batter; gently fold in remaining half.

  4. Spray waffle iron with nonstick cooking spray. Pour 1 cup batter into waffle iron (it should be three-quarters full). Close lid and cook until waffle is golden and crisp, about 7 minutes. Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness. Serve immediately topped with some of the spinach and 1 poached egg, and drizzled with hollandaise. Repeat process with remaining batter.

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