Happy almost summer, and happy Father’s Day! The weather in San Diego was so gloomy for the past few weeks, I was about to shrivel up from lack of sun exposure. But today the sky is clear, the sun is shining, and it’s starting to look a lot like flip flops and BBQs.
Last weekend, to celebrate Father’s Day, my family and I went to see a Padre’s game. One of my favorite things about living in San Diego is that it’s so easy to find great food! We went to Basic Pizza, that serves enormous, thin crust pizzas cooked in a brick oven. After lunch, we walked a couple blocks to Petco Park. Our seats were behind first base. My sister picked up a swirled ice cream cone, and if you ever get the change to see a Padre’s game, I highly recommend you spend the $7.50! It was luscious, and the kids were crying over who got to eat more. Of course, we went and got another. It was a wonderful day with family in a stadium surrounded by beautiful skyrises and a gorgeous, partly sunny sky. I couldn’t have asked for a better dad and husband to celebrate with.
These savory waffles for your Father’s Day brunch are to die for. A hipster twist on eggs benedict, they’re crispy, cheesy, gooey, and vegetarian. (Bacon on the side, of course, is always an option ;)). I really love sourdough waffles, and these are an easy version you can make in the same time as regular waffles. No starters or rise time, but you still get that nice sourdough tang from the greek yogurt and rice vinegar.
Don’t forget to appreciate the beauty of this meal before you dish it up- your family will be scraping their plates clean before you can blink.
Eggs! We’ve all heard so much back and forth about eggs, right? They give you heart attacks, oh wait they don’t, but yes they do, oh, not anymore! Didn’t you hear the latest study?
Well let me break it down.
Eggs are super high in cholesterol. When I say super high in cholesterol, I mean that 1 egg yolk has 75% of all the cholesterol we’re supposed to eat in an entire day. Yes, you read that correctly, 75% in just one egg.
Now, here comes the scientific back-and-forth. In 2015, the government agencies that make recommendations for nutrition and health (the USDA and HHS) came out saying there is insufficient evidence to support a limit on recommended amounts of cholesterol. That saturated fat was the culprit in heart disease, not actually cholesterol itself.
So, I guess I can’t really say that 1 egg has 75% of the cholesterol we’re supposed to eat in an entire day, because there aren’t any “supposed tos” for cholesterol anymore.
But still!! Relative to most other foods, regardless of what the government says, eggs are super high in cholesterol. Any plant based food, for example, has no cholesterol at all.
So what does all this mean?
Don’t eat that many eggs.
Easy right? LOL.
If you want specifics, I usually recommend my clients limit egg yolks to no more than 4 per week. Egg whites are just fine (and yes I know the yolk is the best part), but if you have to have your eggs in the morning, try mixing one whole egg with one extra egg white, and you’ll drastically reduce your total cholesterol intake.
Ready to head to the kitchen? Let’s make a mess!
- ⅓ cup 2% Greek yogurt
- 1½ cups milk
- 2 teaspoons rice vinegar
- 2 eggs
- 6 tablespoons canola oil
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- Cooking spray
- Melted Gruyere*:
- 1 cup grated Gruyere cheese
- 2 tablespoons half and half
- Fried Eggs:
- 4 eggs
- Cooking spray
- Sprinkle of salt + pepper
- **double recipe if you want extra sauce
- Preheat your oven to 200 degrees.
- Grate the cheese.
- Preheat your waffle iron.
- Stir together yogurt, milk, and rice vinegar in a small bowl. Set aside.
- Combine flour, baking powder, salt and sugar in a large bowl. I like to use an 8 cup measuring bowl with a handle and a pour spout, because it makes it so much easier to pour the batter into the waffle iron.
- Add the canola oil and the eggs to the milk mixture and stir them up.
- Pour the egg/milk mixture slowly into the flour mixture while stirring. Mix until all ingredients are combined. Be careful here, you don’t want to over-mix the batter. It will make the waffles chewy instead of light and fluffy on the inside.
- Spray your preheated waffle iron with cooking spray.
- Pour ⅓-1/2 cup batter into the center of your waffle iron. I like to leave about ½ an inch of space around the edge of the iron, as the batter expands while cooking.
- While you’re waiting for the waffles to cook, place the grated cheese and half and half into a small sauce pan. Let melt over low heat, stirring occasionally.
- Continue to add cooking spray and batter to the waffle iron, following your iron’s light and your own desired crispiness. I like mine extra crisp, so I usually leave them in there a couple minutes longer than the light recommends.
- Place cooked waffles into your preheated oven to keep warm while the rest of the food is prepared.
- While your last waffle cooks, cook your eggs.
- Spray a large saute pan liberally with cooking spray, and crack your eggs into it. Be gentle! You don’t want to break that yolk. Cover the pan, as it helps to get the egg whites to set. Cook over medium heat until the whites are set but the yolks are still runny, about 5 minutes. (For thorough, step by step instructions on how to cook sunny side eggs perfectly, check out the link below the recipe The Pioneer Woman)
- Top each waffle with an egg and drizzle over the melted Gruyere. Serve with plenty of fresh cracked black pepper.
Perfect Sunny Side Eggs by The Pioneer Woman
Happy Father’s Day!