The perfect sweet and salty. The perfect “what do we have in the fridge?” meal. The perfect breakfast for dinner (or breakfast for breakfast). Ham and cheese waffles take the usual breakfast fare and make them an extra hearty meal. I don’t really have a recipe for this. Just make it!
- Start with waffle batter – my husband makes the one we use off the top of his head, but if I had to make one, I would go to Mark Bittman’s How to Cook Everything and use that one.
- Cut up the ham – taking deli ham and chopping it up works well because it’s already nice and thin.
- Shred or grate or cut or shave the cheese – we use cheddar, nice and sharp. I found myself in a house without a cheese grater the other night and used a peeler to get the cheese thinly pieced so it would melt well.
- Pour the batter into your waffle maker as usual.
- Sprinkle ham and cheese on top of the batter to taste.
- Close the waffle maker and cook as usual making sure not to attempt taking the waffle out too early as you want it to brown a little bit and cook the cheese so it will release well from the iron.
- Add maple syrup on top if you’d like (I like). Make a side if you so choose.
- Nom nom nom nom. You’re welcome!
*****Switch out ham and cheese for anything you’d like – turkey, broccoli, pepperoni, onions, etc. Maybe not tomatoes or anything too wet, but it’s a great platform for emptying the fridge or perhaps the garden.
P.S. This just in – Mark Bittman is no longer writing for the New York Times.