I’m always on the lookout for different breakfast and brunch ideas and waffles are my latest obsession. Ever since I uploaded my classic waffles recipe (the slightly sweet ones served with syrup) you asked from me to upload a savoury version. These savoury waffles with cheese are crispy on the outside, soft on the inside and they have cheese in them. Do I need to say more? lol.
To the waffle batter, I also added chopped herbs: chives, rosemary and thyme. It’s optional that you add these herbs, or you could just use one type, the one you like the most. I used three of them because I just had them around in my fridge and love them 🙂 Also, the cheese that I used was mozzarella but you can change it for other cheese types if you prefer. Just make sure that it’s a melting type cheese with some elasticity like Gouda, Edam, Parmesan, etc.
In the photo, I served my savoury waffles with cheese with jammy eggs. If you don’t know jammy eggs, it’s when the egg yolk is on its way to being cooked: between liquid and cooked. You know, jammy. Lol. To get them to this stage of cooking I place the eggs in cold water over really high heat. From the moment that the water starts boiling it’s 3 minutes until they’re jammy. Remove them from the hot water and place them in iced water to stop the cooking process. If you want to achieve the liquid egg yolk, then you need to keep them for 2 minutes from boiling, and if you want them hard-boiled then make it 8 minutes.
You could also add cooked and chopped bacon to this batter as well as paprika, oregano, pepper, etc. It all depends on the flavours you like and what you’ll be serving them with. Let me know in the comments below if you would like to see another waffle version coming up.
For the waffles
- 250 g all-purpose flour
- 2½ tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 200 ml milk whole, skimmed or vegetable, at room temperature
- 2 egg yolks at room temperature
- 120 g melted unsalted butter cooled to room temperature
- 2 egg whites at room temperature
- 50 g grated mozzarella cheese (optional)
- Chopped fresh herbs (optional) I used chives, thyme and rosemary
- Vegetable oil for cooking I used canola
For the waffles
- Mix the flour, sugar, salt and baking powder using a whisk.
- In another bowl, whisk together the milk, butter and egg yolks. When separating the eggs, transfer the yolks straight into the milk so that it doesn't generate a skin, which happens when it's in contact with air.
- Make a well at the centre of the dry ingredients and pour the liquids into it. Whisk them together starting at the centre and slowly incorporating the dry ingredients from the sides.
- Whip up the egg whites in a clean bowl using an electric mixer or by hand with a clean whisk until you get soft peaks.
- Incorporate the egg whites by folding them in using a spatula. Fold in the cheese and herbs as well.
- Preheat the waffle iron.
- Once hot, paint it with oil, making sure to go into the crevices.
- Place about ¼ cup of dough onto the waffle iron and close it up. The exact amount will depend on the size of your iron. It will take 4-5 minutes to be ready. Don't open it up before this time or it will open in half. If it does open in half it means it needs more time.
- You can serve them with eggs, ham, bacon, cheese, butter, sautéed veggies, etc!