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
February 1998
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Recipe Summary
Ingredients
Directions
Make Ahead
The waffles can be refrigerated for up to 1 day or frozen for up to 1 month before toasting.
Serve With
A light salad of butter lettuce, red onion and orange slices.
Suggested Pairing
Thyme and rosemary, as well as the sherry-simmered mushrooms, are all complemented by the enveloping flavors of a rich, oaky California Chardonnay.