Kimchi-Cheddar Breakfast Waffles with Fried Eggs

Tangy kimchi and sharp cheddar bake into crisp savory waffles, topped with soft-yolk fried eggs and a restrained sesame finish.

40 min

4 servings

Golden kimchi-cheddar waffles are topped with fried eggs and sliced scallions on brunch plates.

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

Equipment

Waffle iron · Mixing bowls · Whisk · Wire rack · Baking sheet · Skillet

Keep the waffles crisp

Drain kimchi thoroughly and avoid overfilling the iron; excess moisture can soften the waffles and cause overflow.

Hold waffles on a rack

Set the wire rack over a baking sheet on a lower oven rack at 200 F. Leave the waffles uncovered so steam can escape while the remaining batches cook.

Heat and mix

01. Heat the waffle iron to medium-high. Set a wire rack over a baking sheet on a lower oven rack at 200 F to keep cooked waffles crisp.

02. Whisk flour, cornstarch, sugar, baking powder, baking soda, and salt.

03. In another bowl, whisk 2 eggs with buttermilk and cooled melted butter.

Fold and cook

04. Fold wet into dry just until nearly combined, then add well-drained kimchi, cheddar, and scallions; stop when evenly distributed.

05. Brush the iron lightly with oil and cook waffles until steam slows and the ridges are deep golden. Move each to the rack in the oven rather than stacking.

Fry and serve

06. As the last waffle cooks, fry 4 eggs in the remaining oil over medium until the whites set and yolks stay soft.

07. Spoon hot oil over any translucent whites near the yolks, then take the skillet off the heat.

08. Top each warm waffle with an egg and drizzle lightly with toasted sesame oil. Serve promptly to preserve the crisp edges.