Mother's Day Waffles-Savoury or Sweet!
Waffles Topped with Scrambled Eggs and Smoked Salmon
Create a masterpiece on a plate with three simple ingredients-waffles, eggs and salmon. Make mom feel special and serve it up all made up for her. When serving it for many-simply lay out all the ingredients and guests can help themselves.
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs, separated
1-1/2 cups (375 mL) milk
Scrambled Eggs:
1 tbsp (15 mL) butter
8 eggs, beaten
1/4 cup (50 mL) chopped fresh parsley
Salt and pepper
Smoked salmon slices
Sour cream or creme fraiche
Caviar (optional)
In bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together egg yolks and milk. Pour over flour mixture and whisk until smooth.
In clean bowl, beat egg white until stiff peaks form. Fold one quarter into batter; fold in remaining whites.
Heat waffle iron. For each waffle brush lightly with oil; pour in about ½ cup (125 mL) of the batter. Close lid and cook for about 4 minutes or until steam stops and waffle is crisp and golden. (Make-ahead: Stack waffles between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
Scrambled Eggs: Meanwhile, in large non-stick skillet, melt butter over medium heat. Pour in eggs, salt and pepper. Cook, stirring for about 2 minutes or until creamy but starting to set. Stir in parsley and continue cooking for about 3 minutes or until set.
Top each waffle with some of the scrambled eggs, smoked salmon, sour cream and caviar, if using.
Makes about 6 to 8 servings.
Create a masterpiece on a plate with three simple ingredients-waffles, eggs and salmon. Make mom feel special and serve it up all made up for her. When serving it for many-simply lay out all the ingredients and guests can help themselves.
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs, separated
1-1/2 cups (375 mL) milk
Scrambled Eggs:
1 tbsp (15 mL) butter
8 eggs, beaten
1/4 cup (50 mL) chopped fresh parsley
Salt and pepper
Smoked salmon slices
Sour cream or creme fraiche
Caviar (optional)
In bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together egg yolks and milk. Pour over flour mixture and whisk until smooth.
In clean bowl, beat egg white until stiff peaks form. Fold one quarter into batter; fold in remaining whites.
Heat waffle iron. For each waffle brush lightly with oil; pour in about ½ cup (125 mL) of the batter. Close lid and cook for about 4 minutes or until steam stops and waffle is crisp and golden. (Make-ahead: Stack waffles between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
Scrambled Eggs: Meanwhile, in large non-stick skillet, melt butter over medium heat. Pour in eggs, salt and pepper. Cook, stirring for about 2 minutes or until creamy but starting to set. Stir in parsley and continue cooking for about 3 minutes or until set.
Top each waffle with some of the scrambled eggs, smoked salmon, sour cream and caviar, if using.
Makes about 6 to 8 servings.
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