Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Open-Face Scrambled Egg Waffle Sandwich with Garlic-Infused Honey
Gluten-free waffles are topped with creamy scrambled eggs, sauteed peppers and onions, jalapenos and arugula for a savory open-face sandwich.
Garlic-infused honey ½ cup wildflower honey 6 garlic cloves, peeled 2 tsp. whole cumin seed, toasted Gluten-free waffles 1 cup buckwheat flour 1 cup almond flour or almond meal 1/3 cup vegetable oil 1 1/3 cups whole milk 1 large eggs 2 tsp. baking powder 1 tbsp. wildflower honey 2 tsp. kosher salt Sandwich 8 large eggs ¼ cup heavy cream 1 tsp. kosher salt ½ tsp. ground black pepper 1 tbsp. vegetable oil ½ yellow onion, sliced ½ tsp. balsamic vinegar 1 red bell pepper, cored, seeded and sliced 1 jalapeno, seeded and sliced 1 cup arugulaPhoto courtesy of National Honey Board
Servings
4
4
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Eggs
Chef Jenny Dorsey
Social Entrepreneur
Los Angeles
This recipe for gluten-free waffles would make a great base for any number of menu items, but Chef Jenny Dorsey tops them with creamy scrambled eggs, sauteed peppers and onions, jalapenos and arugula for a hearty open-face sandwich. Drizzles of garlic-infused honey complete the savory-sweet-hot flavor profile.
Ingredients
Garlic-infused honey
½ cup wildflower honey
6 garlic cloves, peeled
2 tsp. whole cumin seed, toasted
Gluten-free waffles
1 cup buckwheat flour
1 cup almond flour or almond meal
1/3 cup vegetable oil
1 1/3 cups whole milk
1 large eggs
2 tsp. baking powder
1 tbsp. wildflower honey
2 tsp. kosher salt
Sandwich
8 large eggs
¼ cup heavy cream
1 tsp. kosher salt
½ tsp. ground black pepper
1 tbsp. vegetable oil
½ yellow onion, sliced
½ tsp. balsamic vinegar
1 red bell pepper, cored, seeded and sliced
1 jalapeno, seeded and sliced
1 cup arugula
Steps
For infused honey, combine honey, garlic and cumin in small saucepan over medium heat. Bring to a boil; reduce heat to very low and cook 1 hour, allowing mixture to infuse.
For waffles, in large bowl, combine all ingredients. Whisk together until smooth.
Preheat waffle iron. Working in batches, pour batter into hot waffle iron and cook four waffles in total until golden. Remove waffles and set aside.
For sandwich, In medium bowl, whisk eggs, cream, salt and pepper until smooth, about 1 minute; set aside.
In medium skillet, heat ½ tablespoon oil; stir in onion and balsamic vinegar. Saute 2 to 3 minutes until onions begin to caramelize. Add red bell peppers and jalapeno; season with dash of salt. Saute 3 to 5 minutes until vegetables are tender-crisp; keep warm.
Meanwhile, per serving, in small, nonstick skillet over medium heat, heat ½ tablespoon oil. Add one quarter of the eggs; scramble over medium-low heat, stirring constantly, about 2 minutes until soft but cooked through.
To assemble sandwich, lay one waffle on plate; top with arugula, a portion of sauteed onions and peppers, scrambled eggs and a drizzle of infused honey.
Photo courtesy of National Honey Board
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
