Savory Parm Waffle Egg In A Hole
If you haven’t become an egg-in-a-hole enthusiast yet, this is the mashup to make it happen. A crisp, golden waffle makes the ideal base for a perfectly runny fried egg. Opt for the best eggs (literally) with Eggland’s Best Cage Free Eggs—they contain six times more Vitamin D, ten times more Vitamin E and more compared to ordinary eggs. And, bonus: Kids can help cut the circles out of the waffles. Just remember to place the waffle cutout off to the side in the skillet to keep it warm while your egg cooks through.
Make This Recipe
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 Eggland’s Best Cage Free Eggs, large, room temperature
Cooking spray
5 tsp. extra-virgin olive oil
2 tbsp. chopped chives (optional)
Maple syrup, for serving
Preparation
- In a large mixing bowl, whisk flour, Parmigiano-Reggiano, baking powder, baking soda, ¾ teaspoon salt, and ¾ teaspoon pepper.
- In 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.
- Heat 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 the remaining batter.
- Using 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 it aside.
- Preheat 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 centerpiece of the 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.
- To serve, sprinkle with chives, more Parmigiano-Reggiano, and more pepper. Drizzle with maple syrup, serve, and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 656 |
| Fat | 48.5g |
| Saturated Fat | 21.5g |
| Cholesterol | 338mg |
| Sodium | 701mg |
| Carbohydrates | 19.1g |
| Dietary Fiber | 0.4g |
| Protein | 36.9g |