Waffles with Roasted Sweet Potato, Ham, and Gorgonzola Cheese

August 22, 2012 at 8:50 am Leave a comment

It’s a long name, I know.

Actually, the full name today’s recipe is “Savory Waffles with Roasted Sweet Potato, Ham, Gorgonzola Cheese, and Browned Sage Butter”. That seemed a bit excessive though, so I left out the browned sage butter and savory part.
Trust me though, the long name is worth it. These waffles rock.

It all started at Starbucks. Hisa and I somehow started discussing waffles (go figure), and then we started talking about what make good savory toppings for waffles. This is one that I came up with, and it sounded so good, I ended up making it for dinner later that week.

These waffles exceeded my expectations in the best way. They’re really, really good. They’re regular waffles topped with roasted sweet potato, green onions, diced smoked ham, crumbled Gorgonzola cheese, topped with a fried egg (although a poached egg would be great as well), and then lightly drizzled with browned sage butter.

The flavors complement each other wonderfully. The sweetness of the roasted sweet potato is fantastic paired with the tangy Gorgonzola cheese. The smoked ham adds a wonderful depth to it, and the browned sage butter pulls it all together in the best way possible. Hisa and I were both surprised at just how good these were.

These waffles would be great for breakfast, brunch, lunch, or dinner, but I think they would be particularly great for an elegant brunch.
If you’re tired of the same old waffles with syrup, and want to try something different, give these a try.

First, peeled and cut one regular sweet potato into cubes. Drizzle lightly with extra virgin olive oil, and season with salt and pepper. Mix it up a bit so everything is well coated, then bake in a 350° F oven for about 20 minutes, or until tender.

Dice several green onions (or chives) and ham. Cook them in a skillet together over medium heat for 3 – 4 minutes. You don’t need to add any salt, as ham has enough salt in it.

Mix up your favorite waffle batter, and make your waffles like normal. I don’t add any sugar to my waffle batter, but if you do, you should probably leave it out for these.
While your making your waffles in your waffle maker, fry or poach an egg for each person.
Also while your making the waffles, melt some butter in a small saucepan over medium heat. Add fresh sage leaves, if you have any, or dried sage if you don’t. Gently cook the butter until it turns brown (don’t cook it on too high heat or it will burn!). Remove from heat and remove the fresh sage leaves if you used them (leave in the dried sage if you used that).

To assemble, put two waffles on each plate. Spread some of the roasted sweet potato onto to the waffles, and then some of the ham and green onions. Sprinkle the crumbled Gorgonzola cheese on top.

Place the fried or poached egg on top of everything, and then drizzle a small amount of the browned sage butter over everything. Sprinkle a little bit of dried parsley on top (optional), and serve.

Yum.

Savory Waffles with Roasted Sweet Potato, Ham, Gorgonzola Cheese, and Browned Sage Butter

(serves 4)

  • 1 large sweet potato, peeled and cut into cubes
  • 1/2 c. diced green onions (or chives)
  • 2/3 c. diced smoked ham
  • waffle batter (enough to make 8 regular waffles or 4 Belgium waffles)
  • crumbled Gorgonzola cheese
  • 4 eggs
  • 1/4 c. (half a stick) butter
  • 8 fresh sage leaves (or 1/2 tsp. dried sage)
  • dried parsley for garnish (optional)
  1. Pre-heat oven to 350° F. Place cubed sweet potato into a baking pan, drizzle lightly with extra virgin olive oil, and season with salt and pepper. Stir around so sweet potato is well coated. Bake about 20 minutes, stirring once or twice, or until sweet potato is tender.
  2. Add green onions and ham to a skillet over medium heat. Saute for 3 – 5 minutes, then remove from heat.
  3. Make waffles in waffle maker like normal.
  4. While waffles are cooking, melt butter in a small saucepan over medium heat. When melted, add the sage leaves (or dried sage). Continue to cook gently until butter turns brown in color (don’t cook on too high a temperature or for too long or butter will burn). Remove from heat, and remove the whole sage leaves (dried sage can be left in). Set aside.
  5. Fry the eggs sunny-side up or poach them.
  6. To assemble: Place 2 waffles (or 1 Belgium waffle) on each plate. Spread some of the roasted sweet potato onto to the waffles, and then some of the ham and green onions. Sprinkle crumbled Gorgonzola cheese on top. Place one fried or poached egg on top of everything, and then drizzle a small amount of browned sage butter over everything. Garnish with a little dried parsley (optional), and serve.

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Entry filed under: Bread, Breakfast & Brunch, Pork, Recipes. Tags: , , , , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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