This was one of my favorite “special” breakfasts in a long time. Savory cornmeal waffles topped with a runny egg, salsa and avocado – it’s hard not to love. My husband actually declared this the best breakfast I’ve ever made at home. I was a little shocked by his bold statement but not gonna lie that I was pretty happy with it myself. As much as I enjoy granola or english muffins during the week, I couldn’t stop thinking about this weekend breakfast treat. So much so that we had it again the very next weekend. On both Saturday and Sunday. And I have more of the waffles in the freezer ready to go.
OVERNIGHT CORNMEAL WAFFLES WITH EGGS AND SALSA
Prep time:
Cook time:
Total time:
Serves: 12
Recipe Modified from: cookiemonstercooking
Ingredients
- For the waffles:
- 1 ¾ cups Schar gluten free all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 package active dry yeast (2 ¼ teaspoons)
- ½ teaspoon salt
- 1 ¾ cups milk
- 2 large eggs
- ⅓ cup unsalted butter, melted and cooled slightly
- For serving:
- fried eggs
- salsa
- avocado slices
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, yeast and salt. Add in the milk, eggs and butter. Whisk until thoroughly combined. Cover the batter loosely with plastic wrap and place in the refrigerator to chill overnight (or up to 24 hours).
- Preheat a waffle maker. Stir the batter and then pour the recommended amount into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
- To serve, top each waffle with a fried egg, desired amount of salsa and a few slices of avocado.
Photo Credit: cookiemonstercooking