Ingredients
2 c. unbleached all-purpose flour
1 1/2 c. finely shredded Parmigiano-Reggiano, plus more for sprinkling
2 tsp. baking powder
1 tsp. baking soda
Kosher salt
Freshly ground black pepper
2 c. buttermilk, room temperature
4 tbsp. unsalted butter, melted
7 large Eggland’s Best Cage Free Eggs, room temperature
Cooking spray
5 tsp. extra-virgin olive oil
2 tbsp. chopped chives (optional)
Maple syrup, for serving
Preparation
Step 1In a large mixing bowl, whisk flour, Parmigiano-Reggiano, baking powder, baking soda, ¾ teaspoon salt, and ¾ teaspoon pepper. Step 2In a separate bowl, whisk together buttermilk, butter, and 2 of the eggs until smooth. Pour dry ingredients into wet and stir until just combined; it’s okay if there are a few small lumps. Step 3Heat up waffle maker according to manufacturer’s instructions. Spray heated waffle iron with cooking spray. Pour a generous amount of batter (about 1 cup) into the middle of the iron. Close iron and cook until golden, about 5 minutes. Remove to a wire rack or plate and keep warm. Repeat with remaining batter.Step 4Using a small glass or a biscuit cutter, cut a hole into the center of each waffle (about 2 ½ inches wide). Remove the circle and set aside. Step 5Preheat a large nonstick skillet to medium heat. Add one waffle. Pour 1 teaspoon olive oil into the center hole, then immediately crack an egg into the hole. Season with salt and pepper. Place the center piece of waffle off to the side in the skillet to warm. Cover the skillet and cook until the egg whites are cooked through and yolk is runny, about 3 minutes. Remove to a plate and repeat with remaining waffles.Step 6To serve, sprinkle with chives, more Parmigiano-Reggiano, and more pepper. Drizzle with maple syrup, serve, and enjoy!
Have you made this yet? Let us know how it went in the comments below!
