What to do when you wake up at 7am on Sunday morning and you have some excellent leftover ingredients about? Why, make a special breakfast of course. This was certainly a good break from my usual cereal.
After this week’s tasty tuesday, I had extra eggs and country ham and was trying to think of a good way to employ them, then my eye fixed on the box of Bruce’s Sweet Potato pancake and waffle mix that has been lingering in the kitchen, ready for such an easy Sunday morning (they have been fewer than we’d like lately). It hit me, combine the notion of a benny with bright flavors and a little southern charm.
Starting with the waffles, I used the box recipe for waffles (1 cup mix, 1 egg, 2/3 cups water, 1 Tbsp oil) and then added fresh minced garlic, fresh rosemary from the garden, and salt and cracked pepper. Not wanting to overwhelm the dish, I went light on the garlic (half a clove), but you could certainly add more if you like. Cook it in the iron (this one should really be in a standard iron, not belgian) until slightly crispy.
For the ham, I cut it into smaller pieces, seasoned it with a little black pepper and griddled it for about 10 minutes, while the waffle and eggs were cooking, until there was some nice color. If you are so inclined, this dish would take kindly to a little red-eye gravy drizzle (or bacon-garlic oil).
I cooked the eggs exactly like I did tuesday, with some butter and over medium-low heat. Cover for a few minutes to cook the top, but not to overcook the yolk. You want the yoke to stay runny to act as the syrup for the waffle. I topped the eggs with some hot and spicy oregano from the garden.
Half a waffle for each of us was plenty. We enjoyed this lovely breakfast with some hazelnut coffee. If you’re lucky, someone might wake you up with this tasty plate next weekend!