Lumberjack Brunch

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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Ingredients

Blueberry Johnnycake Waffles:

1 stick (8 tablespoons) unsalted butter

1 1/4 cups all-purpose flour

3/4 cup fine cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt

4 large eggs, separated

1 cup whole milk

1 cup buttermilk

2 teaspoons pure vanilla extract

1 1/2 cups fresh or defrosted frozen blueberries

Nonstick cooking spray

Thick-Cut Maple Glazed Black Pepper Bacon:

12 slices thick-cut bacon

1/2 cup pure maple syrup

2 heaping tablespoons Dijon mustard

Pinch of freshly ground black pepper

Sunny-Side-Up Eggs:

4 tablespoons (1/2 stick) unsalted butter, divided

6 large eggs

Kosher salt and freshly ground black pepper

Chorizo Sausage:

2 tablespoons canola oil

6 Spanish-style chorizo links, butterflied (split in half but still attached) 

Kosher salt and freshly ground black pepper

For Serving:

Ricotta, store-bought or homemade blueberry preserves and maple syrup

Directions

  1. For the waffles: Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
  2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined.
  3. In a medium bowl, whisk together the yolks until smooth. Add the whole milk, buttermilk and vanilla extract to the yolks and whisk until combined.
  4. In another medium bowl, whisk the whites until soft peaks form.
  5. Add the yolk mixture to the dry mixture, and fold in the brown butter until just combined. Some lumps in the batter are fine. Fold in the egg whites. Allow the batter to rest for 1 hour if time allows.  
  6. Heat a waffle iron to high. Spray nonstick cooking spray on both sides of the iron. Ladle a level amount of batter into the waffle iron. Sprinkle blueberries on top of the batter in the waffle iron (see Cook's Note). Close the lid and cook until golden brown, about 7 minutes. Do not open the waffle iron until done. Repeat until all the batter and blueberries are used.
  7. For the bacon: Cook the bacon in batches in a cast-iron skillet over medium heat until crispy, 3 minutes. Flip and cook for another 3 minutes until caramelized and crispy. 
  8. Meanwhile, whisk together the maple syrup, mustard and black pepper in a small bowl.  
  9. Transfer the bacon to a baking rack. Liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes, if time allows; the bacon will really crisp as it cools.
  10. For the eggs: Melt 2 tablespoons butter in a nonstick sauté pan over medium-high heat. Carefully crack three eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove from the pan and set aside.
  11. Repeat the process using the remaining butter and eggs.
  12. For the chorizo sausage: Heat the oil in a cast-iron skillet over high heat until smoking. Add the chorizo and cook until golden brown and just cooked through, about 3 minutes per side.
  13. Remove to a paper towel-lined plate and season with salt and pepper.
  14. To serve: Top each waffle with an egg, some of the bacon and sausage. Serve with ricotta and blueberry preserves and drizzle with maple syrup, if desired.

Cook’s Note

You can also fold the blueberries into the batter if you like.

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