Egg Waffles with Romesco and Goat Cheese
Make Egg Waffles with Romesco and Goat Cheese for a savory weekend brunch with crisp edges, creamy goat cheese, and bright romesco.
Ingredients
- 4 eggs
- 1 1/2 cups frozen hashbrowns (or just a grated potato works, too)
- 1/4 cup bacon or pancetta or cooked sausage (optional)
- 1/4 cup shredded cheddar cheese (see FAQs for more cheese options)
- a few shakes of garlic powder
- 1/2 – 1 teaspoon salt
- 1/2 cup spinach, torn or cut into small pieces (optional)
- 2 ounces of cheddar cheese to put on top (for extra cheesy-golden-brown spots)
- 3 tablespoons olive oil
- 1 lb. mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced into thin pieces
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 cup goat cheese
- 1 avocado
- 1/4 cup romesco sauce (store-bought – see notes – or homemade)
- 2 tablespoons chives
- 2 tablespoons hot sauce
Instructions
Step 1: Confit the Mini Sweet Peppers and Garlic
Heat olive oil in a skillet and slowly caramelize the sliced mini sweet peppers until they are deeply softened and browned at the edges, stirring only occasionally so glossy patches of char develop. In the last 10–15 minutes add the thinly sliced garlic so it turns golden and melts into the oil without burning. In the final five minutes splash in the red wine vinegar, swirl to lift the fond, then spoon the warm confit into a small white ceramic ramekin to rest and concentrate—soft, syrupy pepper rings with satin olive oil and flecks of browned garlic.
Step 2: Mix the Egg–Hashbrown Waffle Base
Crack the eggs into a medium bowl and whisk until just combined, then fold in the frozen grated hashbrowns (or freshly grated potato), shredded cheddar, a few pinches of garlic powder and salt, torn spinach if using, and the cooked bacon or pancetta if you want that savory bite. The mixture should read as a cohesive, chunky batter—wet and bindable but studded with potato shreds and cheesy pockets. Reserve the extra cheddar chunks to place on top of each waffle before closing the iron; the pieces will melt into molten golden spots.
Step 3: Cook the Egg Waffles to Golden Crisp
Ladle the portioned batter onto a preheated nonstick waffle iron (about 1/2–3/4 cup depending on size), top each mound with the cheddar chunks, close the lid and cook until the eggs are set, the edges are crisp and the cheese has blistered into bronzed islands. Remove carefully to the white quartzite surface—each waffle should be a warm, grid-textured disc with a tender, steam-soft interior and a crunchy, golden exterior.
Step 4: Assemble and Finish with Romesco and Goat Cheese
Plate a single golden egg waffle on a simple round white plate, dollop and smear the reddish-orange romesco, mound a generous spoonful of the pepper-and-garlic confit (from the same small white ramekin used earlier), scatter crumbles of tangy goat cheese, fan thin slices of avocado on one side, and finish with chopped chives, flaky salt and cracked black pepper. The result is a layered interplay of crispy, creamy, silky, and tangy textures—serve with a small ramekin of extra romesco beside the plate for extra drizzle.
Notes
- Use fresh, large eggs for best texture.
- Freeze leftover waffles flat, then reheat in a toaster or oven to crisp.
- Make the pepper confit a day ahead to deepen flavor.
- Swap cheddar for gruyere for a nuttier profile.
- Keep romesco on the side to control salt and acidity.