Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 963
- Total Fat
- 63
- Saturated Fat
- 30
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 30
- Cholesterol
- 441
- Sodium
- 978
- Total: 1 hr 25 min
- Active: 45 min
Ingredients
Bacon:
12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
Creamy Ricotta:
1 cup fresh whole milk ricotta
1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
Waffles:
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
Eggs:
4 tablespoons unsalted butter
6 large eggs
Kosher salt and freshly ground black pepper
Directions
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- 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.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.