American
Cheddar Chive Waffles with Fried Eggs
Sharp cheddar and chives bake into savory waffles, then each plate gets a fried egg so the yolk can soak the squares. Cheese browns fast in the iron, so the first waffle is often darker than the last unless you lower the heat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The waffle and the egg use the same stovetop session, so nothing waits in an oven.
- Cheddar and chives carry the flavor, so the batter does not need meat.
- A rack keeps the grid crisp while the eggs cook.
- Each serving is one waffle and one egg, which portions cleanly for four.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk the flour, sugar, baking powder, salt, and pepper in a bowl.
- 2
Whisk the milk, 2 eggs, and melted butter, stir that into the flour, then fold in the cheddar and chives.
- 3
Heat a stovetop waffle iron over medium, brush it with oil, and cook the batter in batches until the waffles are crisp and the cheese is browned.
- 4
Keep finished waffles on a rack while you finish the batter so the bottoms do not steam.
- 5
Melt the remaining butter in a skillet over medium and fry the 4 eggs until the whites are set and the yolks are still loose, or longer if you want them firm.
- 6
Set one fried egg on each waffle and finish with any leftover chives.
Pro tips
- Do not overfill the iron; cheddar spills and smokes.
- Shred the cheese yourself so it melts instead of sitting in dry shreds.
- Fry the eggs after the waffles so the yolks are hot at the table.
Easy substitutions
- Sharp cheddar
- Monterey Jack
- Fresh chives
- 2 tablespoons sliced green onion
- Milk
- Unsweetened soy milk
Storage and reheating
Storage
Refrigerate leftover waffles, without the eggs, for up to 3 days; fry new eggs when you serve them.
Reheating
Reheat plain waffles in a toaster or a dry skillet until crisp, then add a freshly fried egg.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 540
- Protein
- 23 g
- Carbs
- 42 g
- Fat
- 30 g
- Fiber
- 2 g
Moderate · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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