Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly grease the plates with nonstick spray or a little melted butter.

In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1.5 tsp baking powder and 0.5 tsp salt until evenly combined.

In a separate bowl, beat 2 large eggs until slightly frothy. Whisk in 1.25 cups whole milk, 4 tbsp melted butter and 1 tsp vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you heat the waffle iron further and begin other components.

Heat a nonstick skillet over medium-high heat. Add 1 tbsp butter or oil and let it melt and coat the pan.

Add 1 cup frozen shredded hashbrowns in an even layer. Press down lightly with a spatula. Cook without stirring 3–4 minutes until the underside is golden brown and crisp.

Flip or stir the hashbrowns and continue cooking another 3–4 minutes until fully cooked and crisped to your liking. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on low heat or in a low oven (about 200°F / 95°C) while you cook the waffle and egg.

When the waffle iron is hot, pour enough batter into the center to just cover the waffle grid (amount will vary by iron; roughly 1/2 to 3/4 cup). Close the lid and cook according to your waffle iron's settings until deep golden brown and crisp, about 4–6 minutes.

Carefully remove the waffle and keep warm in the oven (200°F / 95°C) while you finish the egg and plate the dish.

Heat a small nonstick skillet over medium heat and add 1/2 tbsp butter or oil. Crack 1 large egg into the skillet.

For a fried egg with set whites and a runny yolk: cook 2–3 minutes until whites are set; spoon hot butter or oil over the yolk or cover the pan for 30–45 seconds. For over-easy, gently flip and cook 10–15 seconds more. Season with 1/16 tsp salt and a pinch of black pepper.

Remove the egg from the skillet and keep warm briefly.

Place the warm Belgian waffle on a kid-sized plate. Add the cooked hashbrowns to one side and the fried egg to the other.

Drizzle about 1/4 cup maple syrup over the waffle or serve syrup in a small cup for dipping. If desired, dust the waffle with 1 tsp powdered sugar and top with 1/2 cup fresh fruit.

Serve immediately while hot. Leftover waffle can be refrigerated up to 2 days or frozen for longer storage and reheated in a toaster or oven until crisp.