Open-Face Scrambled Egg Waffle Sandwich with Garlic-Infused Honey
Chef Jenny Dorsey
Social Entrepreneur
Los Angeles
This recipe for gluten-free waffles would make a great base for any number of menu items, but Chef Jenny Dorsey tops them with creamy scrambled eggs, sauteed peppers and onions, jalapenos and arugula for a hearty open-face sandwich. Drizzles of garlic-infused honey complete the savory-sweet-hot flavor profile.
Ingredients
Garlic-infused honey
½ cup wildflower honey
6 garlic cloves, peeled
2 tsp. whole cumin seed, toasted
Gluten-free waffles
1 cup buckwheat flour
1 cup almond flour or almond meal
1/3 cup vegetable oil
1 1/3 cups whole milk
1 large eggs
2 tsp. baking powder
1 tbsp. wildflower honey
2 tsp. kosher salt
Sandwich
8 large eggs
¼ cup heavy cream
1 tsp. kosher salt
½ tsp. ground black pepper
1 tbsp. vegetable oil
½ yellow onion, sliced
½ tsp. balsamic vinegar
1 red bell pepper, cored, seeded and sliced
1 jalapeno, seeded and sliced
1 cup arugula
Steps
- For infused honey, combine honey, garlic and cumin in small saucepan over medium heat. Bring to a boil; reduce heat to very low and cook 1 hour, allowing mixture to infuse.
- For waffles, in large bowl, combine all ingredients. Whisk together until smooth.
- Preheat waffle iron. Working in batches, pour batter into hot waffle iron and cook four waffles in total until golden. Remove waffles and set aside.
- For sandwich, In medium bowl, whisk eggs, cream, salt and pepper until smooth, about 1 minute; set aside.
- In medium skillet, heat ½ tablespoon oil; stir in onion and balsamic vinegar. Saute 2 to 3 minutes until onions begin to caramelize. Add red bell peppers and jalapeno; season with dash of salt. Saute 3 to 5 minutes until vegetables are tender-crisp; keep warm.
- Meanwhile, per serving, in small, nonstick skillet over medium heat, heat ½ tablespoon oil. Add one quarter of the eggs; scramble over medium-low heat, stirring constantly, about 2 minutes until soft but cooked through.
- To assemble sandwich, lay one waffle on plate; top with arugula, a portion of sauteed onions and peppers, scrambled eggs and a drizzle of infused honey.
Photo courtesy of National Honey Board