Chocolate Hazelnut Waffles

Ingredients

For the waffles:

• 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 2 oz. (2/3 cup) natural cocoa powder
• 1-1/2 oz. (1/3 cup) toasted, peeled hazelnuts
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 3 oz. (6 Tbs.) unsalted butter, melted
• 1/3 cup sour cream
• 1/2 tsp. pure vanilla extract

For the syrup:

• 3 oz. (6 Tbs.) unsalted butter
• 3/4 cup packed dark brown sugar
• 6 Tbs. hazelnut liqueur, such as Frangelico
• Pinch of table salt

Preparation

Make the waffles:

1. Heat a waffle maker.
2. Put the flour, cocoa powder, hazelnuts, baking powder, baking soda, and salt in a food processor and process until the nuts are finely chopped, about 30 seconds.
3. In a large bowl, whisk the sugar and eggs until thick and the sugar begins to dissolve, about 1 minute. Whisk in the butter, sour cream, and vanilla until smooth. Whisk in 3/4 cup warm water until smooth. Add the flour mixture and whisk to combine. The batter will be a little lumpy.
4. Cook the batter in the waffle maker according to the manufacturer’s instructions. For crisper waffles, heat the oven to 200°F and set the waffles in a single layer directly on the oven rack.

Make the syrup:

1. While you cook the waffles, cook the butter in a heavy-duty 1-quart saucepan over medium-high heat until melted and lightly browned, 2 to 3 minutes.
2. Remove the pan from the heat and whisk in the brown sugar, hazelnut liqueur, and salt until smooth.
3. Return the pan to medium-high heat and bring to a boil.
4. Cook until the mixture begins to foam slightly, about 30 seconds.

Asparagus & Fried Eggs On Garlic Toast

Ingredients

• 4-1/2-inch-thick slices sourdough bread
• 1 large clove garlic, halved
• 1 Tbs. extra-virgin olive oil, more for brushing the toast
• 1 lb. asparagus, trimmed of tough, woody stems
• Kosher salt
• 4 large eggs
• Freshly ground black pepper
• 1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Preparation

1. Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.
2. Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt.
3. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.
4. Meanwhile, crack the eggs into a shallow bowl.
5. When the asparagus is ready, pat dry and divide it among the pieces of toast.
6. Wipe out the skillet with paper towels if wet.
7. Slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.
8. Top each toast with an egg. Garnish with the shaved Pecorino.

Pancake Souffle Muffins With Strawberry-Maple Syrup

Ingredients

For the muffins

• Nonstick cooking spray
• 10-1/2 oz. (2-1/3 cups) all-purpose flour
• 4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 6 large eggs, separated and at room temperature
• 3/4 tsp. cream of tartar
• 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
• 6 Tbs. granulated sugar
• 1 tsp. pure vanilla extract
• 3-1/3 cups buttermilk, at room temperature
• Confectioners’ sugar, for sprinkling

For the strawberry syrup

• 1 cup pure maple syrup
• 1 cup strawberries, quartered

Preparation

For the Muffins

1. Preheat oven to 400°F. Spray two 12-cup muffin pans with cooking spray.
2. In a medium bowl, mix all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.
4. In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, and lemon-yellow, about 6 minutes.
5. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds.
6. Add 1/3 of the dry ingredients and mix on low speed.
7. Add 1/3 of the buttermilk and mix to combine.
8. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.
9. With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
10. Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims.
11. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes.

For the syrup

1. While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat.
2. Put the strawberries in a medium serving bowl.
3. Pour the syrup over the berries and set aside in a warm spot.

Eggs Benedict

Ingredients

• 2 tsp. white wine vinegar
• 8 large eggs
• 2 Tbs. salted butter, softened
• 4 English muffins, split in half
• Eight 1/4-inch-thick rounds of Canadian bacon
• Your own Hollandaise sauce recipe
• Pinch of paprika, for garnish
• Thinly sliced fresh chives, for garnish

Preparation

1. Pour enough water into a 10- to 12-inch skillet so that it’s 3/4 full. Add the vinegar and bring to a simmer over medium-high heat.
2. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together.
3. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.)
4. Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.
5. Meanwhile, toast and butter the muffin halves.
6. Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side.
7. Transfer to a large plate and repeat with the remaining slices.
8. To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup of the Hollandaise sauce.
9. Garnish with a sprinkle of paprika and some chives (if using).
10. Repeat with the remaining ingredients and serve immediately.

Dipped Strawberries Atop Stack Of Pancakes

Ingredients

• 1-1/2 cups toasted sweetened shredded coconut
• 3/4 cup finely chopped salted peanuts, crushed kettle corn, or chocolate sprinkles
• 3/4 cup strawberry jam or preserves
• 24 large strawberries, preferably with leaves and stems, rinsed and dried well (1 to 1-1/4 lb.)
• Your own pancake recipe

Preparation

1. Make pancakes first.
2. Line platter with parchment paper or cookie sheet.
3. Put toppings into separate small bowls.
4. Heat the jam in an 8-inch skillet over medium-low heat, stirring, until liquefied.
5. Remove from the heat, and strain if necessary.
6. Tilting the skillet with one hand and holding a strawberry by its stem or leaves in the other, dip the strawberry in the jam to lightly coat, letting the excess drip off.
7. Immediately turn the berry in a topping to coat and transfer to the platter.
8. Repeat with the remaining strawberries.

Migas

Ingredients

• 4 Tbs. (1/2 stick) unsalted butter
• 1 small to medium yellow onion, finely diced (3/4 cup)
• 3/4 cup finely diced bell peppers (preferably a mixture of green and red)
• 4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 12 large eggs, beaten
• 1-1/2 cups shredded monterey jack or pepper jack cheese
• 1/2 cup chipotle sour cream
• 1/2 cup salsa
• 1/2 cup thinly sliced scallions, (white and green parts)

Preparation

1. Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes.
2. Add the butter, onions, and peppers, and sauté, constantly stirring, for about 2 minutes or until softened.
3. Add the tortillas and continue to cook, stirring until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more.
4. Season with salt and pepper.
5. Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked.
6. Add cheese and stir to combine and finish cooking the eggs (don’t add the cheese too soon or it will make the eggs runny).
7. Divide the eggs among serving plates and top with a dollop of sour cream, salsa, and a sprinkle of scallions.