Egg in a Waffle Hole Is What Breakfast Dreams Are Made Of

Will we ever get tired of waffle-coated eggs? No. No, we won't. And why we need it — an egg in a hole allows us to mix our favorite breakfast dish (liquid yolk, of course) with anything that could complement fried eggs. This egg-in-the-hole dish, waffle Edition, brings the trend back to breakfast basics by placing an egg with jam in the center of a classic buttermilk waffle.Knead the cornmeal and buttermilk waffle batter to make crispy waffles. Unlike some other recipes, these cornmeal waffles won't get soaked right after you take them out of the waffle iron. It makes an ideal solid base for roasting eggs inside. Make a hole in the center of each finished waffle and place the waffles on a greased baking dish. Break an egg into the waffle glaze, flip the waffle, and repeat to your heart's content. Serve your waffles the traditional way, drizzled with plenty of maple syrup, or get creative — this can be the start of making a pretty epic breakfast sandwich.
Break 2 eggs into a large mixing bowl; beat lightly. Add the buttermilk and melted butter; beat until smooth. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and 1 teaspoon salt in a separate bowl. Add the flour mixture to the egg mixture; beat until smooth.Preheat the waffle iron on medium heat according to the manufacturer's instructions. Brush with cooking spray. Add 1/3 cup of batter to each quadrant. (Store the remaining waffle batter in an airtight container in the refrigerator for up to 3 days.) Cook until light golden brown, 3-4 minutes. (If you only cook waffles, turn up the heat in the waffle iron to medium-high and cook until golden brown.) Remove the waffles from the waffle iron and allow to cool slightly. Using a 2 1/2-inch round cookie cutter, cut a circle from the center of each waffle. Discard round dishes or leave them for other uses.Melt 1/4 cup butter in a large nonstick skillet over medium-high heat until frothy. Add 2 waffles to the skillet; cook for 1 minute. Break 1 egg into each waffle frosting. Cook until the egg whites are almost set and the waffles are golden brown, about 3 minutes. Carefully flip the waffles over and sprinkle each egg with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the whites are set and the yolks are runny. Remove from the pan. Repeat with the remaining 2 waffles, 1/4 cup butter, 2 eggs, and 1/2 teaspoon salt and pepper each. Drizzle with syrup.