Savory Waffles With Asparagus Gruyere And Onion Recipes

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SAVORY WAFFLES WITH ASPARAGUS, GRUYERE AND ONION



Savory Waffles with Asparagus, Gruyere and Onion image

I took one of our family's favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It's a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. -Leslie Ponce, Miami, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 bunch green onions, finely chopped
16 fresh asparagus spears, trimmed and cut into 1/4-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon pepper
9 large eggs, room temperature, divided use
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1-1/2 cups 2% milk
6 tablespoons butter, melted
1 cup Gruyere cheese, shredded
1 fully cooked boneless ham steak (12 ounces), cubed

Steps:

  • Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping. , Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese, In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.

Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 364mg cholesterol, Sodium 1493mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

ASPARAGUS CREPES



Asparagus Crepes image

"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup 2% milk
1 large egg
1/3 cup plus 2 teaspoons all-purpose flour
24 asparagus spears, cooked and drained
SAUCE:
2 large egg yolks
1/4 cup water
1 tablespoon butter, melted
1 tablespoon lemon juice
1/8 teaspoon salt
Dash cayenne pepper
Paprika

Steps:

  • For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

SAVORY WAFFLES SIX WAYS



Savory Waffles Six Ways image

Doctor up basic waffle batter to make these savory versions.

Provided by Food Network Kitchen

Yield 8 to 12 servings

Number Of Ingredients 0

Steps:

  • Start with recipe for Top Notch Waffles:
  • Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
  • Sesame, Scallion and Sausage
  • Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
  • Smoked Salmon and Chives
  • Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
  • Bacon and Almond
  • Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
  • Goat Cheese and Kale
  • Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
  • Chili Cornbread
  • Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
  • Salami-Provolone
  • Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.

GRUYERE CHEESE AND CARAMELIZED ONION WAFFLES



Gruyere Cheese and Caramelized Onion Waffles image

Next time you saute onions for burger toppings, throw a few extra in the pot, and turn the leftovers into these savory waffles.

Provided by Jennifer Perillo

Categories     main-dish

Time 20m

Yield Twelve 4-inch-square waffles

Number Of Ingredients 14

1 1/2 cups Jennie's All-Purpose Baking Mix, recipe follows
1 cup buttermilk
3 tablespoons butter, melted
2 eggs
2 ounces gruyere cheese, shredded
1/2 cup Caramelized Onions, recipe follows, or leftover sauteed onions
3 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
4 tablespoons butter
3 large yellow onions, thinly sliced
Salt

Steps:

  • Add the Jennie's All-Purpose Baking Mix to a deep bowl, and set aside.
  • Add the buttermilk, butter and eggs to a bowl or measuring cup. Beat with a fork to mix well. Pour into the bowl with the baking mix. Stir with a fork until just combined, and there are no visible traces of flour. Stir in the cheese and the Caramelized Onions. Rest the batter for 5 minutes.
  • Meanwhile, preheat the waffle iron. Drop spoonfuls of the batter onto the waffle iron, and cook
  • Add the flour, sugar, baking powder, baking soda and salt to a large container. Cover and shake well to combine. Store in a cool, dry place for up to 1 month. Shake before each use to re-mix the ingredients.
  • Melt the butter in a deep skillet over medium-low heat. Add the onions. Stir to coat the onions with the butter. Cover and cook, stirring occasionally, until the onions are very tender, 20 to 25 minutes. Uncover the onions, and raise the heat to medium-high. Cook, stirring occasionally until the liquid mostly evaporates and the onions turn a deep golden color, about 10 minutes. Season with salt.

APPLESAUCE/SAUSAGE WAFFLES



Applesauce/Sausage Waffles image

I can remember my mother preparing these hearty "meal-in-one" waffles when I was growing up. Now I often make them for my own clan using eggs from our chickens, and homemade sausage and applesauce.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 waffles (about 6-1/2 inches).

Number Of Ingredients 9

1 pound bulk pork sausage
2-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 eggs, separated
1-1/3 cups milk
1 cup applesauce
2/3 cup vegetable oil

Steps:

  • In a skillet, brown and crumble sausage until no longer pink. Meanwhile, in a large bowl, combine flour, baking powder, cinnamon and nutmeg. In a another bowl, beat egg yolks lightly. Add milk, applesauce and oil; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Drain sausage; add to batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts :

ASPARAGUS, BACON & SHALLOT TART



Asparagus, Bacon & Shallot Tart image

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

Dough for single-crust pie
1 pound fresh asparagus
6 thick-sliced center-cut bacon strips, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, thinly sliced
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1-1/4 cups half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
1/4 cup shredded Gruyere cheese

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

TUNA CHEESE-WAFFLE SANDWICHES



Tuna Cheese-Waffle Sandwiches image

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

5 tablespoons mayonnaise
2 tablespoons cream cheese, softened
2 cans light tuna in water (5 ounces each), well drained
1 celery rib, finely chopped
1/4 cup finely chopped red onion
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 cup diced dill pickle, divided
4 large eggs, beaten
2 cups shredded extra sharp cheddar cheese
8 slices tomato
Lettuce leaves, optional

Steps:

  • Preheat waffle maker. In a large bowl, whisk mayonnaise and cream cheese until smooth. Add tuna, celery, onion, parsley, lemon juice, and 2 tablespoons of chopped pickles. Set aside. , In a separate bowl, whisk eggs. In the preheated waffle maker sprinkle 1/2 cup cheese and half the remaining pickles. Pour half the egg mixture over the cheese. Top with 1/2 cup of cheese. Close lid and bake according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. , Spread the tuna mixture evenly over half of the waffle pieces; top with tomatoes, lettuce leaves if desired and remaining waffle pieces to make sandwiches.

Nutrition Facts : Calories 515 calories, Fat 39g fat (16g saturated fat), Cholesterol 281mg cholesterol, Sodium 881mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

OMELET WAFFLES WITH SAUSAGE CHEESE SAUCE



Omelet Waffles with Sausage Cheese Sauce image

Waffles are fun to make, so I decided to make this waffle omelette recipe! They are topped with browned sausage, onions, peppers and a chunky cheesy sauce. They are the perfect choice when you want to have breakfast for dinner. -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1/2 pound whole fresh mushrooms, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
2 cups half-and-half cream, divided
1 teaspoon seasoned salt, divided
1 cup shredded sharp cheddar cheese
8 large eggs, room temperature
1 tablespoon minced fresh parsley

Steps:

  • Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm., Meanwhile, in a large saucepan, whisk flour, 1-3/4 cups cream and 1/2 teaspoon seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm., In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.

Nutrition Facts : Calories 734 calories, Fat 56g fat (24g saturated fat), Cholesterol 521mg cholesterol, Sodium 1461mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

ROASTED ASPARAGUS WITH GRUYERE



Roasted Asparagus With Gruyere image

Make and share this Roasted Asparagus With Gruyere recipe from Food.com.

Provided by jovigirl

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus
1 small red bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded gruyere

Steps:

  • Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper.
  • Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 62, Fat 3.9, SaturatedFat 1.2, Cholesterol 5, Sodium 114.2, Carbohydrate 4.9, Fiber 2, Sugar 2.5, Protein 3.2

ASPARAGUS, LEEK & GRUYERE TART IN TARRAGON SAVORY CUSTARD



Asparagus, Leek & Gruyere Tart in Tarragon Savory Custard image

Excellent recipe for brunch, also makes great leftovers and freezes well. Tastes delicious warm or at room temperature. I have also lightened the recipe at times by omitting the Gruyere cheese completely and also gotten excellent results with the same cooking time. The pie crust is worth the effort to make from scratch, although a pre-made puff pastry crust may also be used to cut prep time. The recipe was given to me by a friend, which I then modified.

Provided by Daisy D Petals

Categories     One Dish Meal

Time 1h40m

Yield 1 Tart, 6-8 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
3/8 cup cold unsalted butter, cut into 1/2-inch cubes
1 egg, lightly beaten
1 medium leek, quartered lengthwise, then cut crosswise into 1/3-inch pieces (white and pale green parts only)
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
2 eggs
2 teaspoons finely chopped fresh tarragon

Steps:

  • Make pastry.
  • Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  • Make filling while pastry chills.
  • Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
  • Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to.
  • Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat.
  • Finish filling and assemble and bake tart.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
  • Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus.
  • Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
  • Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.

Nutrition Facts : Calories 441.6, Fat 35.9, SaturatedFat 21.6, Cholesterol 213.8, Sodium 458.9, Carbohydrate 23.2, Fiber 2.4, Sugar 1.9, Protein 8.7

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