Savory Pancetta and Cheddar Waffles #BrunchWeek

A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg!

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!  (Link to giveaway and prizes at end of post!)

I always look forward to participating in Brunch Week every May, besides dinner, breakfast is honestly one of my favorite meals ever! Thank goodness Joe is my willing guinea pig and deals with all these breakfast concoctions the last few weeks. But really, is there anything better than a drippy egg yolk..on anything? No, I didn’t think so.

Leave it to me to want to savorify a classic sweet waffle! But I can’t help it! Eggs, cheddar cheese and pork are some of my indulgent vices and I have been known to uhh..enjoy this late at night. And with extra hot sauce, thank you!  And can I just add a HUGE thank you to Cabot Cheese for sending over the best gift box ever..full of cheddar cheese! Seriously, just send me a box of cheese and I’ll be your best friend!

You can really add anything you want to your waffles, but I was going for a classic ham and eggs approach this time. I have ideas of adding hatch green chiles or maybe making a waffle benedict? I could go on and on!  And the true gem of these waffles is the compound butter! Have you ever made your own compound butter before? Easy…so easy! Just soften butter and add any flavor you want! Garlic and lemon butter is always in this house! Talk about the perfect garlic bread for Sunday night spaghetti…you’re welcome!

Now go check out all the awesome prizes we have this week! And check back later in the week for more Brunch Week recipes!

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Savory Pancetta and Cheddar Waffles #BrunchWeek

Waffle recipe adapted from All Recipes

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Servings: 6 waffles

Author: Samantha Ferraro

Ingredients

Waffles

• 2 eggs lightly beaten
• 2 cups flour
• 1 3/4 cup whole milk
• 1/2 cup vegetable oil
• 1 Tb baking powder
• 1/4 teaspoon salt
• 6 ounces pancetta cooked and chopped
• 1/2-3.4 cup Calbot Extra Sharp Cheddar Cheese
• 3 green onions chopped

Compound Butter

• 1 stick of butter softened
• 1 Tb lemon zest
• 3-4 basil leaves roughly chopped
• 1 garlic clove grated

Extra toppings

• Chives
• 1 fried egg per serving

Instructions

• Pre-heat waffle iron while you make waffle batter.
• If you haven't already, cook chopped pancetta on medium heat in a skillet until fully cooked and all fat is rendered. Remove from skillet when done and place on paper-towel lined plate. Set aside.
• In a large bowl, add the flour, baking powder and salt and whisk to combine. Then add the milk, oil and eggs and whisk everything together until a thick but pourable batter forms. Then add pancetta, cheddar cheese and green onions and stir everything together.
• Spray waffle iron with cooking spray and use a ladle to pour batter into iron. Cook waffle until iron says done or until golden brown.
• Top with slices of compound butter and a fried egg.
• To make compound butter, add together the softened butter, lemon zest and grated garlic adn stir together. Then wrap butter in plastic wrap and place back in refrigerator to firm up.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Blueberry Sangria from Love and Confections.

BrunchWeek Egg Dishes:

Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.

Crab Cake Eggs Benedict from The Redhead Baker.

Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.

Chimichurri Breakfast Sandwich from Healthy Delicious.

Asparagus, Brie and Smoked Salmon Omelet from girlichef.

Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:

Avocado Toast Bar from Sarcastic Cooking.

Mocha Nut Granola from greens & chocolate.

Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.

Berry Cacao Nib Scone Cakes from The Spiffy Cookie

Spiced Pear Oatmeal from Making Miracles.

Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.

Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.

Vanilla Orange Scones from Sew You Think You Can Cook.

Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.

Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.

Mini Chocolate Chip Muffins from My Catholic Kitchen.

Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.

Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:

Breakfast Wraps from Big Bear’s Wife.

Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:

Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.

Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:

Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.

Lemon Bars from Chelsea’s Messy Apron.

Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Click HERE to See the Giveaway and Prizes!!(Giveaway Ended)

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