Parmesan Waffles with Spicy Buttery Maple Syrup

I have spent the last four days (what should be fun March Break with the kids) potty training my two-year-old. Even if I am fortunate enough to make it to the Pearly Gates, I will still have known something of hell. For those of your who do not have children, be forewarned. Potty training is something mothers often suffer through in silence so that you naively decide to have a child of your own and join in their misery. Yes I am exaggerating slightly….just slightly.

I decided we deserved something of a break and decided to make a savory waffle breakfast. I got the idea for savory Parmesan waffles from Chrissy Teigan’s recent cookbook. For those of you who only know Teigan as a model turned Instagram sensation, you are missing out. Her cookbooks are beautiful and full of delicious recipes from an enthusiastic home cook. Her second cookbook, Hungry for More has come post- kids, and is filled with practical, quick and kid-approved recipes.

These waffles include a significant amount of cheese that crisps up in the waffle iron, giving you a crispy, savory, cheesy crust. Add a fried egg on top and her spicy, sweet butter and this is breakfast nirvana. The perfect combo of salty and sweet. Make sure to finely grate the cheese with a rasp-style (Microplane) grater and do not use the pre-shredded stuff, or they will lose their shattering crispy exterior.

Parmesan Waffles with Spicy Buttery Maple Syrup

Chrissy Teigan, Cravings: Hungry for More

Serves 4

Parmesan Waffles

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp freshly ground black pepper, plus more for sprinkling
1/2 tsp kosher salt
1 1/4 cup buttermilk
3 Tbsp butter, melted, plus more for brushing the waffle maker
1 egg
1 1/2 cup finely grated Parmigiano-Reggiano cheese, plus a little more for sprinkling

Spicy Butter Maple Syrup

1 stick (4 oz or 1/2 cup) butter
1/2 cup maple syrup
1 tsp red pepper flakes
1 tsp kosher salt

4 poached or fried eggs for serving

Preheat the oven to warm. Preheat the waffle iron.

In a large bowl, whisk together the flour, baking powder, baking soda, pepper and salt. In another bowl (or a large measuring cup) whisk together the buttermilk, melted butter, and egg until incorporated. Add the wet ingredients to the flour mixture and whisk until just incorporated (a few lumps are ok) then whisk in the cheese.

Brush the waffle iron with some melted butter, and make the waffles using between 1/2 to 3/4 cup of batter per batch. Cook according to the waffle iron’s directions or until the top and bottom are crisp and deep brown, 5 to 6 minutes. Remove the waffle from the iron and place on a baking sheet in the oven to keep warm while you cook the remaining waffles.

Meanwhile, in a small saucepan, melt the butter, maple syrup, red pepper flakes and salt over medium-low heat. Bring to a simmer to meld the flavours, then remove from the heat. Serve warm.

Arrange a waffle on a plate and top with a poached or fried egg. Drizzle with the syrup and sprinkle with a little more Parm and pepper.