Food & Cooking Recipes Breakfast & Brunch Recipes Easter Waffles Florentine 4.4 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Savory cheese waffles replace the traditional muffin in this decadent eggs Florentine dish, perfect for brunch. Ingredients 3 cups whole milk ¼ cup white vinegar 2 cups all-purpose flour ¼ cup coarse cornmeal 2 teaspoons baking soda 1 ½ teaspoons coarse salt ½ teaspoon freshly ground black pepper 4 large eggs, separated, plus 1 large egg white 1 ½ cups sour cream 10 tablespoons unsalted butter, melted 1 ½ cups grated Gruyere cheese 3 ounces fresh goat cheese, crumbled ½ 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 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. Rate it Print