This is not my typical Monday night dinner, and I’d actually say it’s an advanced recipe if you have kids underfoot.  You have to measure ingredients for the waffles, which is almost impossible while helping a 3rd grader with her math (too many numbers flying around!).  And you have to cook the waffles and fry the eggs at the same time, at the last minute, which is all kind of tricky when your husband gets home at that exact moment and wants to tell you something great that happened AND your kids are asking a million questions.  Buuutttt……if you can pull it off, you will be so glad you did.  Amazing.


P.S. The kids had their waffles without chives and with syrup; and the eggs, avocado, and tomatos on a separate plate. No salsa.  These would make wonderful breakfast waffles.  So good!


Cornmeal Waffles with Salsa and Eggs


2 1/2 cups all-purpose flour

1/2 cup cornmeal (not cornbread mix)

3 teaspoons baking powder

2 teaspoons sugar

1 teaspoon baking soda

1 teaspoon salt

2/3 cup melted butter

4 large eggs

2 1/2 cups buttermilk

3 tablespoons chopped chives

2 tablespoons chopped cilantro

salsa (purchased or homemade)


grape tomatoes


Preheat waffle iron.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.

In a medium bowl, whisk together eggs, butter, and buttermilk.  Add the wet ingredients to the dry ingredients.  Add the chives.  Stir until just incorporated.

Cook according to your waffle machine instructions.

While the waffles cook, fry the eggs, one per serving.

Serve waffles with salsa and eggs.  Top with extra chives, cilantro, avocado, and tomatoes.  You can keep the waffles warm by placing them in a single layer on a cookie sheet in a 200 degree oven.