Waffles with Mushroom Sauce and Poached Eggs
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Waffles with Mushroom Sauce and Poached Eggs
These savory waffles are covered in rich mushroom sauce made out of a variety of different mushrooms, such as shiitake, criminis, and morels. They are completed with a nice tender poached egg on top.
Ingredients
Directions
Place the dried morel mushrooms in a bowl of hot water and allow to soak for about 10 minutes. Remove from the water, drain, and chop them into small pieces.
Lightly oil an 8-inch-square waffle iron and preheat it.
In a medium bowl, whisk the flours with the sugar, nutmeg, baking powder, salt and pepper. Add the fried sage leaves, crumbling them into the flour.
In another bowl, combine the Colavita Olive Oil, eggs, milk and chopped morel mushrooms. Gradually stir the wet in¬gredients into the flour mixture.
Pour ⅓ of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches.
In a large skillet, heat 2 tablespoons of Colavita Olive Oil.
Add the diced shallots and cook over medium heat, stirring frequently, about 3 minutes.
Add the mushrooms, parsley and thyme and season with salt and pepper. Sauté for about 3 minutes until the mush¬rooms start to lose water. Add the marsala wine, cover and simmer over moderately high heat for 5 minutes.
Uncover and add the spinach, sautéing just a few minutes until wilted. Then add the cream, stirring, until the sauce is thickened, about 10 minutes.
Season with salt and pepper and keep warm.
Bring a large pot of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat to cook, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs.
Place one waffle on a plate and add a poached egg. Spoon the mushroom sauce over the top, season with salt and pep¬per, garnish with more fresh thyme and serve!
The waffles can be refrigerated in a large resealable plastic bag for up to 1 day or frozen for up to 1 month. If frozen, defrost at room temperature and toast in the oven or toaster oven until golden.
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Ingredients
Directions
Place the dried morel mushrooms in a bowl of hot water and allow to soak for about 10 minutes. Remove from the water, drain, and chop them into small pieces.
Lightly oil an 8-inch-square waffle iron and preheat it.
In a medium bowl, whisk the flours with the sugar, nutmeg, baking powder, salt and pepper. Add the fried sage leaves, crumbling them into the flour.
In another bowl, combine the Colavita Olive Oil, eggs, milk and chopped morel mushrooms. Gradually stir the wet in¬gredients into the flour mixture.
Pour ⅓ of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches.
In a large skillet, heat 2 tablespoons of Colavita Olive Oil.
Add the diced shallots and cook over medium heat, stirring frequently, about 3 minutes.
Add the mushrooms, parsley and thyme and season with salt and pepper. Sauté for about 3 minutes until the mush¬rooms start to lose water. Add the marsala wine, cover and simmer over moderately high heat for 5 minutes.
Uncover and add the spinach, sautéing just a few minutes until wilted. Then add the cream, stirring, until the sauce is thickened, about 10 minutes.
Season with salt and pepper and keep warm.
Bring a large pot of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat to cook, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs.
Place one waffle on a plate and add a poached egg. Spoon the mushroom sauce over the top, season with salt and pep¬per, garnish with more fresh thyme and serve!
The waffles can be refrigerated in a large resealable plastic bag for up to 1 day or frozen for up to 1 month. If frozen, defrost at room temperature and toast in the oven or toaster oven until golden.