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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This recipe scores points for uniqueness & its very good, not sure though if it'll leave an impression on people. The cheeses make the waffle a little pricey & honestly, I couldn't taste the Goat Cheese, I'll leave it out next time. The taragon flavor really came through. I have a regular waffle iron & it made about 20 waffles. I thought the spinach, egg, hollandaise, waffle ratio was good, if I had used the large waffle iron I think two poached eggs would have been better. Worth trying though