Target: 6 × 4 inches · landscape

Kimchi-Cheddar Breakfast Waffles with Fried Eggs

40 min · 4 servings

Ingredients

□ 1 1/2 cups all-purpose flour

□ 2 tbsp cornstarch

□ 1 tbsp granulated sugar

□ 1 tsp baking powder

□ 1/2 tsp baking soda

□ 1/4 tsp kosher salt

□ 2 large eggs

□ 1 1/2 cups buttermilk

□ 4 tbsp unsalted butter, melted and cooled

□ 1 cup napa kimchi, well drained and finely chopped

□ 1 cup sharp cheddar cheese, grated

□ 3 scallions, thinly sliced

□ 2 tbsp neutral oil

□ 4 large eggs for frying

□ 1 tsp toasted sesame oil

Directions

1. Heat waffle iron; warm oven to 200 F with a wire rack over a baking sheet on a lower rack. Whisk dry ingredients, then whisk eggs, buttermilk, and butter.

2. Fold in drained kimchi, cheddar, and scallions. Oil the iron lightly and cook waffles until steam slows and ridges are golden.

3. Fry 4 eggs in remaining oil over medium until whites set and yolks stay soft; spoon hot oil over any clear white.

4. Top each warm waffle with an egg, drizzle lightly with toasted sesame oil, and serve while crisp.

Cook’s note: Drain kimchi and hold cooked waffles in a single layer on a rack to let steam escape.