Chef Jesse Cool loves it when the egg yolks blend with the juices of the mushrooms to form a sauce. Maybe it's her dad's influencehe used ketchup on everythingbut with these waffles Cool would actually reach for a bottle of ketchup (Muir Glen organic is her favorite). This recipe is adapted from one in her book, Breakfast in Bed (Harper Collins).
More Brunch Recipes
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter, melted
1/4 cup minced shallots or red onion
1 tablespoon finely chopped rosemary
3 large eggs
2 cups buttermilk
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced shallots (about 2) or red onion
3 garlic cloves, minced
1 1/2 pounds cremini or white mushrooms
1/2 cup sweet sherry or Marsala
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped thyme
Salt and freshly ground pepper
1/2 cup heavy cream
1 teaspoon vinegar
8 large eggs
How to Make It
Lightly oil an 8-inch-square waffle iron and preheat it. In a medium bowl, whisk the flour with the sugar, baking powder, salt and pepper. In another bowl, combine the butter, shallots and rosemary; whisk in the eggs and then the buttermilk. Gradually stir the wet ingredients into the flour mixture.
Pour one-third of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches.
In a large skillet, heat the olive oil. Add the shallots and garlic and cook over moderate heat, stirring frequently, until softened but not browned, about 3 minutes. Add the mushrooms, sherry, parsley and thyme and season with salt and pepper. Cover and simmer over moderately high heat for 5 minutes. Uncover and add the cream. Cook, stirring, until the mushrooms are tender and the sauce is thickened, about 10 minutes. Season with salt and pepper and keep warm.
Bring a large skillet of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat until the whites are firm and the yolks soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs.
Meanwhile, cut each waffle into 4 squares and toast until crisp. Set 2 squares on each of 4 warmed plates. Arrange 2 eggs on each plate and spoon the mushrooms on top. Pass the remaining waffles separately.
The waffles can be refrigerated for up to 1 day or frozen for up to 1 month before toasting.
A light salad of butter lettuce, red onion and orange slices.
Thyme and rosemary, as well as the sherry-simmered mushrooms, are all complemented by the enveloping flavors of a rich, oaky California Chardonnay.
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