June 28, 2012

To Waffle An Egg

A breakfast graced by the airy, crunchy, pockety, leger-de-pain of a cloud of waffles is bound to be a happy one (provided the coffee is fresh).

And there is no dark, dungeon cell as forgotten as the kitchen cabinet or hall closet that keeps a waffle iron for the other 364 days of the year.

We wanted to get more use out of our waffle iron than just an occasional freezer full of clouds and a forearm full of contact burns. Hence, this: the Cheese Omelette Waffle (or "Chomffle", which is hard to say).

A very hot iron keeps the egg from escaping over the sides.

The cheese awaits the closing of the lid, so as to crispify.

The first photo is a damned dirty liar.

Better than expected! The cheese (barely visible) was crisp and the wafflated tesseracts increased the golden surface area well into the range of "Very Good - Delicious".

We also had spinach (not shown) and the coffee was fresh.
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