Huevos Rancheros on Savory Cornmeal Waffles

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How fun is this for a meal?  Savory waffles, fried eggs, cheese, salsa, yum!  Breakfast, lunch, dinner, all great times for this dish!

Huevos Rancheros on {Gluten Free} Cornmeal Waffles

I love Mexican food.  Thank goodness for it too because Mexican is either gluten free or easily made so.

Sadly, Taco Bell was my first taste of “Mexican food.”  My best friend and I, during high school, would pool our lunch money together.  Our $4.00 bought us 3 light soft shelled tacos and 2 small kiwi Mr. Misty Freezes from the Dairy Queen next door.

Years later I moved away from the Midwest to Tucson, Arizona and learned what real Mexican tastes like.  I miss Tucson for many reasons but the food is in my top 3.

Huevos rancheros is typically served on a soft corn tortilla but I wanted to have some fun with the idea.  And what’s my favorite food in the whole wide word?  Waffles!

My family thought I was completely weird.  My daughter kept asking where the syrup was.  Once over the initial shock of savory waffles they dug in and enjoyed them so much we had them the next night as well.  The leftover waffles heat up quite well in the toaster so the next day all I had to do was fry up some eggs and add the toppings.

What a beautiful, delicious, mess this is:

Huevos Rancheros on {Gluten Free} Cornmeal Waffles

Next time I’ll double up the recipe, freeze the leftover waffles, and use them as a super easy “I don’t feel like making dinner tonight” meal.

Gluten Free Huevos Rancheros on Savory Cornmeal Waffles
 
Yields/Serves: 8
Ingredients
  • 1 cup cornmeal (try to find coarse ground for added crunch)
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup potato starch
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground oregano
  • 2⅔ cups buttermilk
  • ¾ cup milk
  • 2 eggs
  • juice from half a lime
  • 5 tablespoons butter, melted
  • 3 tablespoons chopped fresh cilantro
Topping:
  • fried egg, sunny side up, for each serving
  • your favorite salsa
  • feta cheese
Instructions
  1. In medium bowl whisk together first 13 ingredients (that's cornmeal to oregano). Set aside.
  2. In large bowl combine buttermilk, milk, eggs, and lime juice. Whisk in dry ingredients. Stir in melted butter, then fold in cilantro. Let batter sit for 5-10 minutes especially if using coarse ground cornmeal (it allows it to soften a bit).
  3. Preheat waffle iron and oil if needed. Bake waffles according to manufacturer instructions.
  4. Top each waffle with fried egg, salsa, and cheese. Easily reheat leftover waffles the next day in the toaster.
Notes
Yield: 8 six-inch square waffles.

 

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