Shrek and Donkey's Manly Waffles
- Aug 8, 2016
- 2 min read
Waffle topped by Grilled Ham Steak, Poached Eggs, and Sausage-Milk Gravy
Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 2 cups whole milk 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 teaspoon vanilla extract Nonstick cooking spray 1 (1-pound) fully cooked ham steak (about 1/2-inch thick) Vegetable oil 4 fried eggs Sausage Milk Gravy, recipe follows Chopped chives, garnish
Directions Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200 degrees F. Into a medium bowl, sift the flour, baking powder, and salt. In a large bowl, beat together the egg yolks and sugar until the sugar is dissolved and the eggs are a pale yellow color. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray as required and pour enough batter in the iron to just cover waffle grid. Cook according to the manufacturer's instructions until golden brown, 2 to 4 minutes, depending upon size. (In checking for doneness, open the waffle iron carefully and watch out for steam. Do not open the waffle iron for at least 1 minute.) Place the cooked waffles on a baking sheet and keep warm in the oven while cooking the remaining batter and preparing the remaining ingredients. (Note: Waffle batter makes 2 to 3 large waffles, or 8 to 10 small 4-inch waffles.) Lightly grease the grill and preheat to medium-high heat. Place the ham steak on the grill and cook until lightly browned and slightly crisp around the edges, about 5 minutes per side. To serve, place 1 large waffle on a large dinner plate and top with the grilled ham steak. Position 4 fried eggs on the ham steak, dividing it into quarters, and spoon the sausage-milk gravy over the ham and eggs. Garnish with chopped chives and serve immediately.
Sausage-Milk Gravy:
8 ounces ground pork sausage, mild or spicy, removed from casings and crumbled 1/4 cup finely chopped yellow onions 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 cups milk Salt
In a large, deep skillet, cook the sausage, stirring to break up the pieces, until browned and no longer pink, 5 to 6 minutes. Using a slotted spoon, remove the sausage to paper towels to drain. Carefully remove all but 2 tablespoons of grease from the pan and return to medium-high heat. Add the onions, garlic, and pepper and cook, stirring, until soft, about 2 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Reduce the heat and cook, stirring, until thickened, 4 to 5 minutes. Add the cooked sausage into the gravy, stir well, and cook to heat through, 30 to 45 seconds. Serve hot. Yield: 4 servings
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