Egg Waffles with Romesco and Goat Cheese
Egg waffles with romesco and goat cheese make a crisp-edged, savory breakfast with roasted pepper, cheddar, chives, and a bright sauce.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Ingredients
- 8 large eggs beaten
- 1/2 cup roasted red pepper finely diced
- 1/2 cup shredded sharp cheddar divided
- 1/4 cup crumbled goat cheese plus more for serving
- 2 tablespoons chopped chives plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup romesco sauce warmed
- 4 slices bacon cooked and crumbled
- 1 tablespoon butter for the waffle iron
Instructions
Instructions
- Heat the oven to 400°F and warm a waffle iron. Cook the bacon, if using, until crisp; drain and crumble.
- Whisk the eggs with the salt and pepper. Fold in the roasted pepper, cheddar, goat cheese, chives, and optional bacon.
- Brush the waffle iron lightly with butter. Add enough egg mixture to cover the plates without overflowing, close the iron, and cook until the waffle is puffed, set, and golden at the edges, about 3 to 5 minutes.
- Transfer each waffle to a baking sheet and keep it warm in the oven while cooking the remaining mixture. Rebutter the iron as needed.
- Serve the egg waffles warm with romesco sauce, extra goat cheese, and chives.