Overnight Cornmeal Waffles with Eggs and Salsa

Overnight cornmeal waffles with eggs and salsa

This was one of my favorite “special” breakfasts in a long time.  Savory cornmeal waffles topped with a runny egg, salsa and avocado – it’s hard not to love.  My husband actually declared this the best breakfast I’ve ever made at home.  I was a little shocked by his bold statement but not gonna lie that I was pretty happy with it myself.  As much as I enjoy granola or english muffins during the week, I couldn’t stop thinking about this weekend breakfast treat.  So much so that we had it again the very next weekend.  On both Saturday and Sunday.  And I have more of the waffles in the freezer ready to go.

Overnight cornmeal waffles with eggs and salsa

The waffles themselves are light and fluffy with an extra savory component from the cornmeal.   Whipping up the batter couldn’t be easier and you make it the night before, which makes breakfast a breeze.  I think that these would also be a great dinner option (although my husband likes to boycott the whole breakfast for dinner thing so that likely won’t be happening in our house).

Overnight cornmeal waffles with eggs and salsa

So go forth this weekend and make these cornmeal waffles.  I mean who could resist that runny yolk??  Not I friends, not I.

Yield: about 12 (4 by 4 inch) waffles

Overnight Cornmeal Waffles with Eggs and Salsa

Recipe for savory overnight cornmeal waffles. Whip up the batter the night before and enjoy in the morning. Top with salsa, an egg and sliced avocado.

Ingredients:

For the waffles:

  • 1 ¾ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • 1 ¾ cups milk
  • 2 large eggs
  • ⅓ cup unsalted butter, melted and cooled slightly

For serving:

  • fried eggs
  • salsa
  • avocado slices

Directions:

  1. In a large bowl, whisk together the flour, cornmeal, sugar, yeast and salt. Add in the milk, eggs and butter. Whisk until thoroughly combined. Cover the batter loosely with plastic wrap and place in the refrigerator to chill overnight (or up to 24 hours).
  2. Preheat a waffle maker. Stir the batter and then pour the recommended amount into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
  3. To serve, top each waffle with a fried egg, desired amount of salsa and a few slices of avocado.

These waffles freeze well. After they have cooled, wrap each in plastic wrap and then place in a freezer-safe plastic bag before storing in your freezer. Pop the frozen waffle straight into the toaster to reheat.

Waffle batter slightly adapted from Better Homes and Gardens.