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.......
- Baked Scotch Eggs from Making Miracles
- Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
- Country Biscuit Breakfast (Copycat) from Palatable Pastime
- Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
- Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
- Sourdough Waffles and Eggs from A Day in the Life on the Farm
- Soy Braised Pork with Eggs from Food Lust People Love
- Spanish Tortilla from Karen's Kitchen Stories
- Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla
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
Yield: 4 servings
Delicious waffles made with sourdough batter and topped with two perfectly cooked eggs. A perfect breakfast to give you energy all day long.
- 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
- Mix together the sourdough discard, flour, sugar and buttermilk in a large bowl. Cover and let rest on the counter overnight.
- 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.
- 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.
- 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.
- Place onto one of the waffles and serve. Repeat until all 4 plates are complete.
Sat. Fat (grams)
Property of A Day in the Life on the Farm
Breakfast, Waffles, Eggs, Vegetarian
Created using The Recipes Generator