The choice between savoury and sweet is the eternal brunch dilemma. I love these waffles because they strike the perfect chord between savoury and sweet. You don’t have to forfeit your delicious, salty bacon in service of waffles this time, you just combine the two.
Peaches and cream corn takes on a candy-like quality when it’s cooked up in the waffle iron. Monterey Jack cheese and a touch of cayenne bring a subtle heat.
Depending on your waffle iron, the heaping 1/2 cup of batter used to make each waffle won’t be quite enough to spread to the edges of the iron. I actually prefer this before it gives the waffles a bit of a rustic look.
With uneven edges, these savoury waffles look like something you might enjoy on a farmstead with eggs collected from the hen house that very morning.
If you want to dial up the sweetness, you can always pour over a healthy dose of maple syrup. I’m a strong proponent of this approach, I’m that person who asks for a side of maple syrup for my breakfast sausage. Nom nom.
In this recipe, the avocado lends a lovely creamy texture and makes your breakfast more worthy of Instagram – #avotoast. This savoury waffle is the perfect vector for the runny yolk of a sunny side up egg – so, put an egg on it.
Cheesy Bacon and Corn Waffles with Eggs and Avocado
- 8 slices bacon cut into 1/2-inch pieces
- 1/3 cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/4 cup milk
- 1 large egg beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen canned or fresh corn
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp butter
- 4 eggs
- 1 avocado sliced
- Maple syrup
In a medium frying pan, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Reserve a heaping tablespoon of the bacon mixture for topping the waffles upon serving.
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese.
Heat waffle iron and spray with cooking spray. Pour a heaping 1/2-cup of the batter onto the waffle iron and cook until it is golden brown - 5-7 minutes. Repeat with the remaining batter.
As you're cooking the last waffle, melt butter in a large frying pan over medium-high heat. Crack eggs into the pan, leaving space between each, cook without flipping for 4-5 minutes until whites are set and yolks achieve desired doneness.
Serve each waffle topped with an egg, a sprinkle of the reserved bacon/onion, a few slices of avocado, chives, pepper and maple syrup, as desired.
I am mostly always team sweet when it comes to breakfast, but I would definitely go for one of these waffles, at brunch! Beautiful flavors and textures combined together. And yes about that drizzle of maple syrup on top!!
Leanne | Crumb Top Baking
I usually crave sweets for breakfast, but when it’s brunch on the weekends, I’m torn between sweet and savoury. This dish would be the perfect compromise! Love it!
Denise from Urb'n'Spice
I am drooling over the photographs of your beautiful breakfast, Yvonne! Every ingredient that you have used intrigues me – I am a savoury girl at heart. Your tip about using a scant amount of waffle batter is an excellent one – the rustic edges are so appealing. Thanks so much for sharing.