I made this recipe because I wanted a change in pace for breakfast. It says to make waffles but I couldn’t find my iron so I did pancakes instead. I also used buckwheat flour which is why they are so dark. I enjoyed it. The eggs could have used a bit more salt but overall a nice twist on the standard Saturday morning meal.
For the Chili Waffles:
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- Pinch of salt
- 1/2 cup milk
- 2 eggs, beaten
- 1 tablespoon sambal oelek (or other chili garlic paste)
- 1 tablespoon Sriracha chili sauce
- 2 tablespoons unsalted butter, melted and cooled
For the Cheesy Eggs:
- 1 tablespoon butter
- 8 eggs, beaten
- 1/3 cup shredded sharp cheddar
For the Sandwiches:
- 8 strips bacon, cooked
- 2 avocados, sliced
- 1 lime, cut into sections
For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.
Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently.
For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat.
For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.