Wednesday, June 3, 2020

Sourdough Waffles and Eggs #NationalEggDay

Delicious waffles made with sourdough batter and topped with two perfectly cooked eggs.  A perfect breakfast to give you energy all day long.


The Foodie Extravaganza gang is celebrating National Egg Day.......



My friend, Karen of Karen's Kitchen Stories is hosting this event today.   Karen invited us to join her saying :
June 3 is National Egg Day. Make a dish that prominently features eggs, i.e. quiches, deviled eggs, meringues, egg salad, scrambled eggs, omelettes, etc.
As many of you know we raise laying hens so eggs are often on our menu.  Let's see what the others have cooked up today....... 


The sourdough waffles need to be started the night before and left on your counter so they are ready to go into the waffle iron the following day.  You can keep the waffles warm in a low oven while preparing the eggs to place on top.  

Waffles and eggs is one of our favorite combos.  Sometimes I poach the eggs and top them with a creamy sage sauce which is amazing and impressive if you are having company.  On this day, however, we were busy working outside and realized we were starving.  I had planned on waffles for breakfast but we were waiting for the teen to awaken and then gotten busy.  

I wanted to add some protein to the breakfast to help us stay energized as we continued working in the yard after we ate.  I didn't have any bacon or sausage so I decided to add the eggs.   Delicious, filling and we were able to work straight through to dinner time.



Sourdough Waffles and Eggs
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Sourdough Waffles and Eggs

Yield: 4 servings
Author: Wendy Klik
Delicious waffles made with sourdough batter and topped with two perfectly cooked eggs. A perfect breakfast to give you energy all day long.

Ingredients:

  • 1/2 c. sourdough discard
  • 1 c. flour
  • 1 T. sugar
  • 1 c. buttermilk
  • 1 egg
  • 2 T. butter, melted and cooled
  • pinch of salt
  • 1/2 t. baking soda
  • 8 eggs
  • 2 T. butter, dividedIn
  • salt and pepper, to taste

Instructions:

  1. Mix together the sourdough discard, flour, sugar and buttermilk in a large bowl.  Cover and let rest on the counter overnight.
  2. When ready to make waffles, whisk together the egg and butter and add to the overnight sponge.  Stir in the salt and baking soda.  The batter will get bubbly.
  3. Cook waffles according to the instructions included with your waffle maker.  You may have more waffles than you need but they freeze well.  As the waffles are finished place onto a baking sheet and keep warm in a low oven.
  4. When waffles are done, melt 1/2 T. of butter into a small skillet with a lid.  Crack two of the eggs into a small bowl.  Carefully slip them into the skillet, season with salt and pepper, cover and cook over medium heat until whites are set and yolks are still runny.  
  5. Place onto one of the waffles and serve. Repeat until all 4 plates are complete. 
Calories
427.70
Fat (grams)
23.20
Sat. Fat (grams)
11.22
Carbs (grams)
33.54
Fiber (grams)
0.98
Net carbs
32.56
Sugar (grams)
6.82
Protein (grams)
20.08
Sodium (milligrams)
664.26
Cholesterol (grams)
451.48
Breakfast, Waffles, Eggs, Vegetarian
Breakfast
American
Created using The Recipes Generator

12 comments:

  1. Those eggs are cooked to perfection!! I buy eggs from a small local farmer - we go through SO many each week, we love eggs every way you can eat them. But they just taste better when you can see the chickens they come from happily going about their business. :)

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  2. I have made these waffles, or something similar! They have such an nice tang. And your eggs look perfectly cooked.

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  3. When my girls were growing up, waffles were one of their favorite weekend breakfasts (or even breakfast for dinner on occasion) but now I don't remember the last time I made them. Looks like I really need to get on the sour dough starter bandwagon!

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    Replies
    1. I need to do something with my discard this week and haven't decided what yet LOL.

      Delete
  4. I see that you've been like the rest of America...sourdough crazy! This is a pretty yummy use for the discard! It's been forever since I've made waffles...maybe next weekend!

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    Replies
    1. Enjoy Colleen. It is all Karen's fault that I became a sourdough nut. Once you have the starter you need to keep feeding and using it LOL

      Delete
  5. I love that you make the batter for these waffles the night before! They look wonderful paired with the eggs. I still haven't tried working with sourdough.

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    Replies
    1. I was so intimidated by it Tara but there is really nothing to it. The hardest part (for me) is trying to figure out what goodies I want to make each week with the discard when I feed it. I can't get myself to actually just discard it LOL.

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  6. Waffles look incredible! Love the runny eggs on top of each.

    ReplyDelete

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