Biscuit and Egg Waffle

Skill

Makes

2 - 4 Servings

Biscuit and Egg Waffle

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Biscuit and Egg Waffle

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Directions

Ingredients

    Topping:
  • 3 Tablespoons butter, divided
  • 2 small leeks, white part only, julienned (approximately 1 cup)
  • 1 red bell pepper, stem removed, cored, seeded and julienned
  • 8 ounces baby bella mushrooms, stems removed and thinly sliced
  • 5 ounces fresh baby spinach
  • 2-4 eggs
  • Salt and pepper

  • Waffle:
  • 1 box Stonewall Kitchen Cheddar Herb Biscuit Mix
  • 8 Tablespoons butter, cold
  • 1 1/3 cup whole milk
  • 1 egg, slightly beaten

Directions

  1. To make the topping, melt 2 Tablespoons butter in a skillet over medium heat. Add leeks, bell pepper and mushrooms and sauté until tender. Add the spinach. Cover pan until spinach has wilted. Set aside.
  2. To make the waffle, cut the butter into the Cheddar Herb Biscuit Mix with a pastry blender in a medium bowl until it resembles coarse crumbs. Add the milk and egg and mix until just combined, do not over mix. Heat a waffle iron to medium-high. Spray with vegetable spray (even if it is non-stick). Add biscuit batter (about 1 cup for a 6-inch waffle) and close lid. Cook 4-6 minutes, or until the waffle is golden brown and crisp. Open lid, cool slightly and remove.
  3. Melt 1 Tablespoon butter in clean skillet over medium heat. Break eggs and gently slip into the skillet. Reduce heat and cook until the whites are set and the yolk begins to thicken.
  4. Top each waffle with sautéed vegetables and egg, season to taste with salt and pepper. Serve immediately.