Savory Waffles with Cremini Mushrooms and Poached Eggs
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 influence—he used ketchup on everything—but 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
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.