Monday, October 21, 2013

Savory Waffles With Cremini Mushrooms And Poached Eggs

My husband has been wanting me to try making Chicken and Waffles.  I would love to, but I haven't had them before and I'm not sure just what they should taste like.  Today is meatless Monday, and I saw this recipe, so I figure it would be a great place to start.  I really liked this.  If I were to complain about anything, it would be that I think it needed more of a sauce.  Perhaps I reduced the cream a bit too much.  With the mushroom 'sauce' as I made it and the runny yolk, it was just a tad dry.  I had another revelation, waffles are super filling!  I think I am going to be making savory waffles often! They are a quick and easy bread to make for a variety of open faced sandwiches.




Savory Waffles With Cremini Mushrooms And Poached Eggs
 
Waffles
2 Cup all-purpose flour
1 Tbl sugar
2 Tsp baking powder
1/2 Tsp salt
1/4 Tsp freshly ground pepper
4 Tbl unsalted butter melted
1/4 Cup minced shallots or red onion
1 Tbl finely chopped rosemary
3 large eggs
2 Cup buttermilk
Topping
2 Tbl extra-virgin olive oil
3/4 Cup thinly sliced shallots (about 2) or -red onion
3 garlic cloves minced
1 1/2 Lb cremini or white mushrooms
1/2 Cup sweet sherry or Marsala
1/4 Cup chopped flat-leaf parsley
2 Tsp chopped thyme
Salt and freshly ground pepper
1/2 Cup heavy cream
1 Tsp vinegar
8 large eggs

1. 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. 
2. 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. 
3. 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. 
4. 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. 
5. 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. 

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.



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