httpvhd://www.youtube.com/watch?v=OYH_cDUUEXU
I don’t know why, but this recipe reminds me of Dr Zeus’s “Green Eggs and Ham” except here it’s eggs and ham on a waffle (nothing green here – go figure [Helenka interjects: But the parsley was green, so it’s still applicable]). I always get excited when we try breakfast meals for dinner (breakfast is one of my favourite meals of the day and, of course, it’s the most important [Helenka so agrees and cannot understand how people can start their days without proper fuel in their bodies]).
The recipe called for whole wheat waffles. However, without actually running all over the city looking for them (which I have done for other ingredients), I tried my best at my local supermarket that had whole wheat pancakes but not waffles, so we used Aunt Jemima plain waffles. I replaced the ham with smoked Wiltshire bacon rashers (quite delightful as Helenka says), pure Canadian maple syrup, and some old cheddar cheese (I used slices, then chopped them up). I also showed off a new gadget for eggs which keeps them nice and round in a frying pan: perfect for this recipe and also If you happen to want to make something my brother calls a Dave McMuffin (it’s his version of the fast food restaurant’s breakfast sandwich – though he uses a special cup in the microwave). I like collecting little gadgets and gizmos though sometimes I forget what they are for when I go rooting around my drawers or cupboards, so it’s a good idea to keep some clues around of what they are used for … just in case!
We really enjoyed the simplicity of this meal, so why don’t you try it and let us know how you made out or if you discovered a variation that we should try too!
Enjoy your week!
B&H =:)
<Hmm I appear to have put her to sleep>
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Review: Egg and Ham Waffles
Notes from the Chef’s Sidekick (Helenka)
Ooooooh, Brian and I just love-love-love having breakfast for dinner. Because what’s not to love? I was extremely happy that waffles were going to be a part of … um … dinner, especially after I woke up on camera (oops, eh). Why? Well, just around the corner from where I live, a waffle place, The Waffle Works , opened up last year at the lake-end “L” of a long building that I surmised had originally been a motel. [In fact, Brian probably didn’t know this but, in the olden days, I used to drive by all of the motels before they were torn down to erect the condo complex where he lives.] The restaurant itself boasts the original architecture and wall/ceiling design, so I believe it had once been a restaurant-cum-bar … you know, one of those racy establishments (and I’m not referring to a car race, either). [Okay, okay, by now you know I let my imagination get carried away … often!] What adds to the atmosphere is the orange overlay or curtains on ALL of the windows (though, yes, I do concede it was probably intended to soften the glare from the sun’s rays at sunrise (on the lake side) and sunset (on the street side) while still conveying warmth through the interior.
I went there first with John because he’s the one who actually saw the new sign and pointed it out to the blind old lady (meaning me) and then I dragged Brian over on one of our Thursdays when I didn’t feel like cooking anything. I love how they do waffles and cook the eggs with respect. I find it amusing to see how a food ingredient (the waffle, if you hadn’t guessed already) that leans to the sweet side is used as a foundation for eggs and ham or bacon (also blond hash browns) and then the savoury ingredients are drizzled with maple syrup. Oh, yum. Now that’s a juxtaposition of taste that still appeases a hungry tummy. Another selling point for the restaurant’s offering is the addition of fruit to the plate in the form of a crinkle cut kiwi half as well as berries, etc. There may have been a bit of whipped cream as well. ::lets mind wander to that special whipped-cream place::
One of my own idiosyncracies (I’m sure Brian will pipe in with, “One of oh-so-many”) is that I’ve never eaten waffles unless they’re accompanied by eggs and bacon, so I still have not tried some of the more unusual choices such as egg salad or chicken on waffles. Those just boggle my mind.
Brian used the cutest (I believe I said “adorable” twice and “cute” once on camera) gadgets to make perfectly round eggs, namely round – duh – metal egg forms into which he broke the eggs. Well, I figure that either surprising or impressing me gives him a bit of a giggle, although I am entirely sympathetic with his collecting gadgets but not having a clue later on. My problem isn’t that so much but is unique to me. I remember the function but not the name. My favourite and most-often forgotten tool name is “mezzaluna” (aka the rocking hand tool that consists of two rounded blades connected to a handle) which, of course, is for finely chopping herbs. But the name usually escapes me and I flail around, landing on the word “mandoline” which is far more dangerous for me to play with. My fingers are already short enough, thank you very much!
Variations
Though I don’t think I would go to the same extremes that one can order at The Waffle Works, it’s worth exploring at least a couple of variations. If one thinks of this as a variation on Eggs Benedict (where the English muffin is now a waffle), then one can proceed to play with the toppings over the eggs as well. So … smoked salmon, anybody, with a titch of sweet mustard (if you don’t happen to have Gravlax sauce in your fridge … as I do)? Creamed spinach with Monterey Jack to give it some zip? Crumbled ground beef with smoked Gouda? Also, I cannot overemphasize the difference choosing the right salt made. Opening the container of Salish Smoked Alder salt made us immediately think of BBQ season. [Our minds go to happy places a lot.] Even if you don’t have any varieties of salt, you can try to alter and/or enhance the basic flavours with spices or herbs (and I just thought of how delightful Tarragon is with eggs … though it might interfere with maple syrup). Once again, the fun is in using your imagination. And knowing that you can have this type of meal for breakfast, brunch, lunch or dinner … any way you want it ! Also, take my word for it, more than worth waking up for!!!
Cooking time (duration): 60
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (General)
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