Today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head.
If there’s one thing the team at Wisconsin Food absolutely loves about the weekend it’s the lazy factor. There’s no rushing around the house trying to find our keys, no barking dog begging to go out while frantically prepping for that 9 AM meeting. There’s no stress of sitting in rush hour traffic, cursing because we forgot our coffee cup on the kitchen counter. No, on the weekends we’re waking up slowly and greeting the day with a steaming cup of java while tackling the crossword in our favorite chair—no gridlock traffic in sight.
Our other favorite thing about the weekend is breakfast. Yes, there’s something extra special about a Saturday morning meal. Pancakes taste lighter and fluffier, eggs are richer, and the bacon is always crispier. The idea of taking our time to put together a meal that’s satisfying and comforting is more appealing than quickly pouring ourselves a bowl of cereal and wolfing it down in two-minutes flat.
With that in mind, today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head. She uses a coarse cornmeal instead of the classic flour batter, giving these waffles a savory crunch, then adds chives and fresh herbs for a bit of flavor. Joy tops it all off with a beautiful fried egg and a sprinkling of chives for a meal that is sure to induce weekend bliss.
Savory Cornmeal and Chive Waffles with Salsa and Eggs : (from joythebaker.com)
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