The other night after a long workday, Jeff and I wanted breakfast.
I like making breakfast for dinner. My college roommates and I called it "brinner." Brinner meant a late-night meal of beer, pancakes or waffles and bacon. Brinner nights were good.
They still are good. I can't say they are better now- there is something nostalgic about flipping pancakes while sipping generic beer. Brinner is different now, but still great.
So what was it to be, sweet or savory?
I went savory, turning a lunch classic into a breakfast item and serving it up for dinner.
We start with the waffles.
Cornmeal adds density to these waffles, making them perfect for a hearty meal.
All these waffles need is a dollop of mayonnaise, the B, the L, and the T.
Make these for brinner and eat leftovers the next morning.
(makes 4 large waffles)
8 slices of bacon, cooked
1 tomato, thinly sliced
4 large leaves of green leaf lettuce
3/4 c AP flour
3/4 c cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon black pepper
1 Tablespoon chopped chives
1 c buttermilk
1/3 c vegetable oil
cheddar cheese, shredded
1. In a large bowl, mix together cornmeal, flour, sugar, salt, baking powder, soda, and pepper
2. Make a well in the center of the dry ingredients and to it add eggs, buttermilk and oil, whisk until just combined; fold in chives
3. Allow batter to rest for 10 minutes (like with cornbread- this time will allow the cornmeal to absorb some of the liquid)
4. Pre-heat and grease waffle iron
5. Pour batter onto prepared iron and sprinkle with cheddar cheese, cook as directed
6. Repeat process with remaining batter (make sure to re-grease your iron with pan spray before making each waffle)
7. Top with mayonnaise, bacon, lettuce and tomato