In large bowl, whisk eggs, buttermilk and oil. In separate bowl, whisk flour, cornmeal, chives, baking powder, sugar, salt and pepper; stir into egg mixture just until combined. Stir in cheese and bacon. Let stand for 5 minutes.
This savoury spin on the usual weekend waffle is the perfect partner for scrambled eggs. Or, for added luxury, top waffles with poached eggs and prepared McCormick International Hollandaise Sauce.
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Ingredients
In large bowl, whisk eggs, buttermilk and oil. In separate bowl, whisk flour, cornmeal, chives, baking powder, sugar, salt and pepper; stir into egg mixture just until combined. Stir in cheese and bacon. Let stand for 5 minutes.
Heat waffle iron; grease well. Using about ½ cup (125 mL) batter per waffle, pour onto waffle iron. Close lid and cook until golden and crisp, 4 to 6 minutes. Repeat with remaining batter, greasing pan between each waffle.
Test Kitchen Tip:
• Place waffles in single layer on wire rack-lined baking sheet and keep warm in preheated 200°F (100°C) oven.
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