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.
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).
We also had spinach (not shown) and the coffee was fresh.
Those waffles looked delicious. When I was young our family made pancakes every Saturday morning (as kids we called them "punkies") and at least once a month we brought out the waffle iron instead of the frying pan. To keep things interesting, my mother would sometimes make cinnamon waffles - the scintillating scent wafting through the house roused everyone, no matter how early.
ReplyDeleteIf you haven't tried cinnamon waffles yet, I suggest you do, with, of course, your own unique approach to make them magical.
Anonymous Rob