Eggs & Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the plates with vegetable oil or nonstick spray.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon fine salt until evenly combined.

In a separate bowl, beat the 2 large eggs briefly, then whisk in the whole milk, melted butter and vanilla extract until mixture is smooth.

Pour the wet ingredients into the dry ingredients and gently whisk until just combined. A few small lumps are fine — do not overmix or the waffle will be tough.

Let the batter rest for 5 minutes while the waffle iron finishes heating. This helps the baking powder activate and the batter to hydrate.

When the iron is ready, pour or ladle enough batter into the center of the iron to just cover the waffle grid (about 3/4 to 1 cup depending on iron size). Close and cook until the waffle is deep golden brown and crisp — typically 3–5 minutes, following your iron's indicator.

Carefully remove the waffle and transfer to a wire rack set over a baking sheet to keep crisp. Spread a little softened butter on top if desired. Repeat with remaining batter to make 1 whole golden waffle total (adjust batter quantities if your waffle iron yields smaller waffles).

Method: soft scrambled eggs (creamy)

Crack 2 large eggs into a bowl, add 1 teaspoon milk or cream (optional) and a pinch of salt and pepper. Whisk until yolks and whites are fully combined and a bit frothy.

Heat a nonstick skillet over low to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. The pan should be warm but not hot; the butter should foam but not brown.

Pour the eggs into the pan. Let them sit undisturbed for about 10–15 seconds until edges just begin to set. With a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue to move the eggs slowly and continuously, keeping the heat low so the eggs cook gently and remain creamy.

When the eggs are mostly set but still glossy and slightly runny (about 1.5–2 minutes total), remove the pan from the heat. Residual heat will finish the eggs to a soft, custardy consistency. Season with an additional pinch of salt and 1/8 teaspoon freshly ground black pepper to taste.

Stir in chopped chives or parsley if using. Keep warm until the waffle is ready.

Place the whole golden waffle on a plate. Spoon the soft scrambled eggs gently on top of one side of the waffle or in the center, leaving some waffle exposed so it stays crispy.

Dot the eggs with a little extra softened butter if desired, sprinkle a pinch of flaky sea salt, and grind a little black pepper over the top. Drizzle maple syrup around or lightly over the exposed waffle portion (not directly over all the eggs unless you prefer a sweet-savory contrast).

Garnish with additional chopped chives or parsley and serve immediately while the waffle is crisp and the eggs are warm and creamy.