Breakfast just got 100X better!
WAFFLE PIES WITH HERBED EGGS
12 mini frozen waffles (thawed)
6 large eggs
3 tablespoons chives (chopped)
1/4 cup parsley (finely chopped)
2 tablespoons butter
1/2 cup maple syrup (warmed, to drizzle for garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 350ºF.
Place the thawed mini waffles into the mini muffin pan forming a cup shape. Place in the oven to bake until golden brown and crisp, about 8 to 10 minutes.
Meanwhile, heat a large non-stick saute pan over medium-low heat. In a large bowl add the eggs, chives and parsley and season with salt and pepper. Whisk until combined. Add the butter to the saute pan and allow to melt. Add the eggs and stir constantly using a rubber spatula, breaking up the curdles that form. Cook until the eggs are just set, about 3-4 minutes.
Remove the eggs from the heat and spoon into the waffle cups. Drizzle with maple syrup and serve.
Tip: Perfect for feeing a large brunch crowd! Bake the waffle cups in advance then reheat in a 200ºF degree oven just before serving.