Cornmeal Waffle Breakfast Sliders
Oct 15, 2013 04:01PM ● Published by Cate Reynolds
1/2 cup cornmeal
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 T. chopped chives
3/4 cup flour
7 ounces buttermilk
2 1/2 T. melted butter, cooled
3 large sausages (we used garlic cheddar but feel free to use whatever you like)
Special tools needed: waffle maker
Preheat your waffle maker according to package instructions. In a large bowl, combine cornmeal, sugar, baking powder, baking soda, chives and flour and mix well. In another bowl, combine egg, buttermilk and butter. Make a well in the center of the dry ingredients. Add in the egg mixture and mix to combine but do not overmix. Pour 1/4 cup of batter into the well of your waffle maker. Close and cook for 7 to 9 minutes until waffles are crisp. Remove and set on a plate. In a saucepan over medium high heat, cook the sausages until they are cooked completely through. Remove them from the pan and set them aside to cool slightly. While the sausages cool, make your eggs. Heat 1/2 Tbsp. butter in a large sauce pan. Crack the eggs into the pan and cook them, sunny side up, until the whites have set completely. As the whites set, slice your sausages into coins.
To assemble the sandwiches, cut your waffles in half. Layer sausage on top of the waffle then place a sunny side up egg on top of the sausage. Top with the other half of the waffle. Repeat this with your remaining waffles, sausage and eggs.