Savory Pancetta and Cheddar Waffles
A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: pancetta waffles, savory waffles, savory waffles with eggs
Servings: 6 servings
Calories: 441kcal
Waffles
- 2 eggs lightly beaten
- 2 cups flour
- 1 ¾ cup whole milk
- ½ cup vegetable oil
- 1 Tb baking powder
- ¼ teaspoon salt
- 6 ounces pancetta cooked and chopped
- ½-3.4 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
- 6 eggs 1 fried egg/serving
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.
Calories: 441kcal | Carbohydrates: 38g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 461mg | Potassium: 518mg | Fiber: 1g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 3mg