Easter Waffles Florentine
Savory cheese waffles replace the traditional muffin in this decadent eggs Florentine dish, perfect for brunch.
The Martha Stewart Show, April 2011
- 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
- <u>Sauteed Spinach</u>
- <u>Poached Eggs</u>
- <u>Lemony Hollandaise</u>
- Preheat a waffle iron on the highest setting. In a small bowl, whisk together milk and vinegar; let stand until thickened, about 5 minutes.
- 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.
- 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.
- 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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