Savory Cornmeal and Chive Waffles with Salsa and Eggs

Serves 2

1 1/4 cup all-purpose flour
1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 cup melted unsalted butter
2 large eggs*
1 1/4 cup buttermilk
3 tablespoons chopped chives
2 tablespoons chopped parsley
Salsa and eggs*

*Or plant-based egg substitute

Set your waffle iron in a level, clean surface and turn on to preheat.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda,  and salt.

In a medium bowl, whisk together eggs, butter, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.

While the waffles cook, fry up some sunny side up eggs in a nonstick frying pan.

Serve waffles with fresh salsa and hot fried eggs. Top with extra chives and parsley. Waffles are best served immediately.

Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast ever. You can even turn the waffles into bread for sandwiches.