Monday, February 22, 2016

Waffles & Eggs with Creamy Sage Sauce #SecretRecipeClub

It's time again for Secret Recipe Club reveal day for my group, Group D! What is Secret Recipe Club? It's a bunch of food bloggers separated into four groups that post once a month on a designated Monday. Each month, we are paired with another foodie from our group secretly (hence the name). We then pick a recipe (or two or more) from that blog and make it. On our reveal day, we reveal whose blog we had and what recipe(s) we chose all at the same time. It's like a Secret Santa every month, but with food and blogs! It's a great deal of fun :)

Today, I am sharing a recipe from one of my "newer" members, Wendy. Wendy and her husband, Frank, are retired cops that moved from the big city to a farm with 12 acres of land. They raise lots of animals and participate in their local Community Sponsored Agriculture program. Wendy is a great storyteller and posts a variety of topics on her blog, not exclusive to some wonderful recipes. I love reading her posts and love having her in Group D! You can find out more about her and her family: here.

I had several recipes pinned from her blog within a matter of minutes, like this Corned Beef & Cabbage Soup, Pumpkin Praline Pancakes because pumpkin, this Milky Way Bundt Cake that looks crazy good, if I could find good rhubarb this Rhubarb Berry Coffee Cake would have been my SRC pick, and Ham Vegetable Barley Soup since I've never had barley before. I was proud of myself for finding more meal recipes rather than dessert ones and will definitely be making each and every one of these recipes from Wendy's blog at some point.

Waffles & Eggs with Creamy Sage Sauce | A play on classic eggs benedict with waffles, a fried egg, and incredible creamy sage sauce #breakfast #recipe #SecretRecipeClub

In the end, I couldn't stop thinking about Wendy's Waffles Benedict with Creamy Sage Sauce. I have never poached eggs and I rarely eat eggs with runny yolks unless I'm really craving them, so I modified the recipe and made a fried egg. I recently cleaned out my spices and tossed those that were past their "best by" date - p.s. it's a good idea to look at your dates on your spices because they lose their oomph after a while. I ended up not having ground mustard OR rubbed sage in my pantry. Thankfully, I had a pack of fresh poultry herbs that contained sage that was still in decent shape. I was going to put 1/4 a teaspoon of ground mustard with a teaspoon or so of honey in place of the honey mustard in the original recipe. I still used honey, but also did a squirt of just plain yellow mustard. My last modification was to use some ham steak that I had in my fridge instead of deli sliced ham. :)

Waffles & Eggs with Creamy Sage Sauce | A play on classic eggs benedict with waffles, a fried egg, and incredible creamy sage sauce #breakfast #recipe #SecretRecipeClub

All-in-all, this recipe turned out SO WELL! The waffles were amazing - cheese, ham, and sage in them...YES!!! I also could not get enough of that creamy sage sauce. It was hard for me to not grab the ladle and sip the sauce right out of it. I had a little leftover and I think I may fry up an egg and toast a piece of bread and serve the sauce over the top of it. My mom used to make creamed eggs and the creamy sage sauce really reminded me of that. Thank you, Wendy, for sharing such an incredible recipe!!

What you need:
For the creamy sage sauce:
  • 1 cup half and half
  • 1 tsp. honey
  • 1 tsp. yellow mustard or 1/4 tsp. ground mustard 
  • Fresh ground peppercorn (I used 5 grinds of my garlic pepper)
  • 1 tsp. fresh chopped sage - or - pinch of rubbed sage
  • 1 tsp. cornstarch
  • 1/4 cup shredded cheddar jack cheese
  • 1/2 small ham steak, finely diced (divided - half will be used in the waffle mix)
For the waffles:
  • 1/2 cup buttermilk pancake mix
  • 1/3 cup milk
  • 1 egg
  • 1 Tbsp. salted butter, melted
  • 1 tsp. fresh chopped sage - or - pinch of rubbed sage
  • 1/4 cup shredded cheddar jack cheese
For the eggs:
  • 1 Tbsp. salted butter
  • 1 to 2 eggs
  • Salt and pepper, to taste
  1. Make your sauce first by combining half-and-half, honey, mustard, pepper, sage, and cornstarch into a small saucepan. Whisk until smooth. Cook, stirring often, until thickened
  2. Meanwhile, place your finely diced ham steak into a small skillet over medium to medium-high heat. Cook until browned slightly - stirring occasionally. Set aside, saving the skillet for your eggs.
  3. For the waffles: whisk all ingredients together using only half of your cooked ham. Coat your preheated waffle iron with nonstick cooking spray and then pour half the batter into the iron and cook according to your waffle iron's instructions. Repeat with the second half of the batter.
  4. When you start cooking your second waffle, add ham and cheese into your sauce. Whisk until cheese melts. Turn to low and simmer until serving.
  5. Melt 1 Tbsp. butter in small skillet used to cook ham over medium high heat. Add an egg and break the yolk. Season with salt and pepper. Cook until lightly browned on each side. Repeat with your second egg.
  6. Serve your waffles topped with sauce and fried egg.

Waffles & Eggs with Creamy Sage Sauce | A play on classic eggs benedict with waffles, a fried egg, and incredible creamy sage sauce #breakfast #recipe #SecretRecipeClub

Recipe adapted from A Day in the Life on the Farm


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