Easter Waffles Florentine


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


  • 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


  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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