Tuesday, June 14, 2016
A waffle iron is a fairly functional kitchen tool.
It's often over-looked, and only used on the occasion of making delicious waffles.
But when you have the iron out, go ahead and utilize it for other foods!
One Saturday morning, recently, I decided to cook the eggs in the waffle iron, rather than mess up another pan.
After spending the time to make homemade waffles, I switched gears to make omelets-ish.
After all, there really isn't any residue on the grid when making waffles.
So I just sprayed the iron again and began to pour!
I totally ignored the indicator signal and went by looks to determine when the waffle-lets were done.
Now! Where these "just like" making a real omelet?
But that's ok.
It was a breakfast novelty.
I'd do it again!
Especially with company, because I was able to make 4 servings at a time!
I kept the waffle-lets warm in the oven until ready to serve.
For the record; I used my Belgian waffle maker rather than the conventional thin waffle. If you don't have a Belgian waffle iron, you will need to make accommodations as necessary.
1 egg per waffle grid on your waffle iron
smidge of milk
salt and pepper, as desired
add-ins: crumbled bacon, chopped onion, mushrooms, tomatoes, and peppers, and grated cheese.
Preheat Belgian waffle maker and prepared as directed with cooking spray or oil.
Crack the eggs into a bowl and whisk together, adding in a splash of milk and seasoning, if desired.
Pour the egg mixture into each well of the waffle iron and quickly top with desired add-ins.
Close the waffle iron lid and cook, check frequently to ensure the egg is set without overcooking.
Remove from the waffle iron when done and keep warm in the oven, preheated to 170 degrees, or serve immediately.