Waffles with Mushroom Sauce and Poached Eggs

For the Waffles:

1 cup all-purpose flour

1 cup spelt flour

1 tbsp sugar

2 tsp baking powder

½ tsp salt

¼ tsp freshly ground pepper

4 tbsp Colavita Extra Virgin Olive Oil

10-12 sage leaves, fried

4 large dried morel mushrooms, rehydrated

3 large eggs, whisked

1 cup milk

¼ cup heavy cream

pinch of nutmeg

For the Topping:

2 tbsp Colavita Extra Virgin Olive Oil

1 shallot, diced

3 cups mixed mushrooms, morels, shiitakes, creminis or buttons

½ cup sweet sherry or marsala

2 tbsp chopped thyme

3 oz spinach

½ cup heavy cream

1 tsp Colavita Aged White Wine Vinegar

8 large eggs - poached or soft boiled

salt and freshly ground pepper

For the Waffles:

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.

For the Topping:

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.

To Poach Eggs:

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.

To Serve:

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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Waffles with Mushroom Sauce and Poached Eggs