Ham and Cheese Waffles

This past weekend Taylor and I had a breakfast breakthrough.

Ham and cheese waffles.

Oh yes.

Should I say that agian?

Wonderfully hammy, gooey cheddary cheesy, homemade-batter(y?) waffles.

Oh man.

Now if you know me you know that I absolutely LOVE breakfast.

I make an egg, toast, and tea just about every single morning.

Some weekends we go a little crazy and make omelets.

And sometimes we mix it up and make pancakes (from a mix).

This weekend we made ham and cheese waffles.

And they pretty much changed our lives.

We're big on Bon Appetit magazine.

We devour it as soon as it comes in the mail.

[yes, pun intended!]

We received the latest issue this weekend and found this [amazing] recipe on one of the first pages.

The picture above made me want to eat the page.

I resisted because that would be a little crazy, but the ingredients quickly made it onto our grocery list for the week.

This is what you'll need to make this.

And trust me, you want to make this.

Ingredients

• 1 3/4 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large egg whites
• 3 large egg yolks
• 1 cup (2 sticks) melted butter
• 1 cup buttermilk
• 3/4 cup soda water
• Non-stick vegetable oil spray
• 1 cup thinly-cut strips of ham
• 3/4 cup shredded sharp white cheddar
• Maple syrup

• Special Equipment

  Waffle maker
  
  
  Haha. Yes, you need a waffle maker, believe it or not!
  [That really made me laugh the first time I read it]
  
  We halved the recipe because honestly, the idea of 2 sticks of butter
   for breakfast kind of freaked me out.
  And half was way more than enough for two people.
  We ended up with leftover waffles.
  They make a perfect snack.
  
  

  Preparation

  • Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
  • Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

  
  

  
  

  My only suggestion is to let the butter cool a little bit and make
  sure the buttermilk and soda water aren't too cold.
  We combined (rather) warm butter and cold liquids a bit too quickly and the butter partially re-solidified.
  
  We went out and splurged on 100% pure maple syrup and it made all the difference.
  
  Yum
  Yum
  Yum
  This is without a doubt my favorite weekend breakfast recipe ever.
  Well done, Bon Appetit, well done.
  
  Recipe found here