While not the most outright Patriotic themed recipe, it sure is a darn good one. But I’d like to argue Waffles are pretty ‘Merican due to there beloved place on menus at iconic diners. Aside from the red, white, and blue theme, this recipe was inspired by an incredible brunch I enjoyed at a restaurant called Peck 47 in Brussels. A savory waffle was topped with a poached egg and spicy hollandaise sauce. One the side I enjoyed a beet, sweet potato, and ginger juice. It was a delight at every bite, and I knew immediately I had to recreate this dish. Here is my attempt at a recreation, but in all honesty, nothing really compares to a Belgium waffle- but in true American spirit, we’ll try to recreate it, and make it better!
SAVORY MUSHROOM WAFFLES
- 1 cup Bob’s mills waffle 7 grain mix*
- 2 eggs
- 2 tablespoons of vegetable or coconut oil
- 1 teaspoon of salt
- 1 teaspoon of freshly ground pepper
- ½ teaspoon of granulated garlic
- 1 teaspoon of nutritional yeast
- ½ cup finely diced onion
- ½ cup finely diced baby bella mushrooms
- *Note- you can make your own waffle mix, but it helps to quicken the process with a pre-made mix.
- In a small sauté pan, add in the onions with a touch of olive oil or cooking spray. Once the onions become translucent, add in the chopped mushrooms.
- While the mushrooms and onions cook down, prepare the pancake batter according to the packaging with the addition of the salt, pepper, garlic powder, and nutritional yeast. Once the mushrooms are softened, stir them into the batter.
- On a greased waffle iron, ladle out about ½ of the batter (depending on the size of your waffle maker). Close the iron and allow the waffles to cook until golden brown and the steam coming from the iron stops.
- Serve the waffles with some greens, eggs, and some spicy sauce.