WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

• 6 ounces of waffle batter
• 2 tablespoons diced crispy bacon
• Butter
• 1 egg
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

• Preheat waffle iron
• Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
• Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
• Heat non-stick griddle or pan, and add butter
• When the butter melts, put in the waffle with the cut-out circle beside it
• Crack an egg into the center of the waffle and season with salt and pepper to taste
• Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
• Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

Watch me make this

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Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

WATCH ME MAKE THIS... 

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg