Cornmeal Waffles with Eggs and Salsa

My new favorite brunch! Overnight cornmeal waffles topped with salsa, eggs, avocado, and a sprinkle of cheese.  Plus, the waffles are super simple and the leftovers freeze well.  Although, I do have one other savory waffle recipe to try- we'll see which is better.  But the meal itself it a definite keeper!

 

Ingredients

For the waffles:
• 1 ¾ cups all-purpose flour (I used half whole wheat)
• ½ cup yellow cornmeal
• 2 tablespoons granulated sugar
• 1 package active dry yeast (2 ¼ teaspoons)
• ½ teaspoon salt
• 1 ¾ cups milk
• 2 large eggs
• ⅓ cup unsalted butter, melted and cooled slightly
• after the first few waffles, I stirred in some spices- garlic, onion, paprika, and a dash of cayenne- to make them extra savory, though as is you could also go with sweet toppings

For serving:
• fried eggs
• salsa
• avocado slices

Instructions

1. In a large bowl, whisk together the flour, cornmeal, sugar, yeast and salt. Add in the milk, eggs and butter. Whisk until thoroughly combined. Cover the batter loosely with plastic wrap and place in the refrigerator to chill overnight (or up to 24 hours).
2. Preheat a waffle maker. Stir the batter and then pour the recommended amount into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
3. To serve, top each waffle with a fried egg, desired amount of salsa and a few slices of avocado.