Community recipe
Cornmeal Waffles with Crispy Eggs and Tomato-Avocado Salsa
Golden, lightly crisp cornmeal waffles meet sunny fried eggs and a fresh tomato-avocado salsa brightened with lime and cilantro. The savory waffles are easy to make with grocery-store staples and turn a familiar breakfast into a satisfying brunch. Makes 8 waffles, serving 2 waffles and 1 egg per person.
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup tomato, diced
- 1 avocado, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 0.25 tsp fine salt
- 1.5 cup all-purpose flour
- 0.5 cup fine yellow cornmeal
- 2 tsp baking powders
- 0.5 tsp fine salt
- 1 tsp granulated sugar
- 1.25 cup milks
- 2 eggs, large
- 4 tbsp unsalted butters, melted and cooled slightly
- 1 tbsp olive oil
- 4 eggs, large
- 0.25 tsp fine salt
- 0.13 tsp black pepper
Make it
Instructions
- 01
Prep the salsa and set up
Wash and dry the produce. Core and finely dice the tomato; halve, pit, peel, and dice the avocado; thinly slice the scallions; and chop the cilantro. In a medium bowl, gently combine 1 cup diced tomato, 1 avocado, 2 scallions, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp fine salt. Set aside while you make the batter. Set a wire rack over a baking sheet near the stove, and preheat the oven to 200°F (95°C) for keeping finished waffles warm. | Why: Prepping the salsa first lets its flavors mingle while you cook.
- 02
Heat the waffle iron and combine the dry ingredients
Preheat a nonstick waffle iron according to its manufacturer’s directions, usually until its ready indicator signals. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup fine yellow cornmeal, 2 tsp baking powder, 1/2 tsp fine salt, and 1 tsp granulated sugar until evenly blended. | Why: Mixing the dry ingredients first distributes the leavening and seasoning evenly.
- 03
Whisk the wet mixture and finish the batter
In a medium bowl, whisk 1 1/4 cups milk, 2 large eggs, and 4 tbsp unsalted butter, melted and cooled slightly until smooth. Pour the wet mixture into the dry mixture and fold just until no dry streaks remain; a few small lumps are fine. Let the batter stand for 5 minutes while the iron finishes heating. | Why: A short rest hydrates the cornmeal without overworking the batter.
- 04
Cook the waffles until golden
Lightly coat the hot waffle iron with nonstick cooking spray if its surface is not reliably nonstick. Add enough batter to cover the lower grid without overflowing, close the iron, and cook each waffle for about 3–5 minutes, following the iron’s indicator as a guide. Lift each waffle out when deeply golden, crisp at the edges, and steaming less vigorously; transfer it to the rack and keep it warm in the oven. Repeat with the remaining batter. You should get about 8 waffles. | Why: Cooking until the steam subsides helps the centers set while the edges turn crisp.
- 05
Fry the eggs and serve
Set a large nonstick skillet over medium heat and add 1 tbsp olive oil. When the oil shimmers, carefully crack in 4 large eggs, leaving space between them. Season with 1/4 tsp fine salt and 1/8 tsp black pepper. Cook uncovered for 3–4 minutes, until the whites are opaque and the edges are crisp; for fully set yolks, cover the skillet and cook 1–2 minutes more. Divide the warm waffles among four plates, top each serving with one egg and a generous spoonful of salsa, and serve immediately. | Why: Frying the eggs last keeps their edges crisp and yolks warm for serving.
