So, since I started my new promotion at work and have yoga class early on my days off, the idea of making an elaborate and delicious breakfast has pretty much become obsolete from my schedule. With breakfast food being my favorite type of meal, this realization made me very sad until I decided to do something about it. My solution? I started making breakfast for dinner. And no, not that frozen french toast sticks breakfast-for-dinner you use to get served at high school lunch time. I’m talking warm, delicious, breakfast-of-champions inspired type breakfast feasts.
And so far, this meal has taken the cake. My boyfriend dreamed about this meal for days after we made it and he still insists that this should become a weekly regular in our dinner diet. I mean, to be fair, anything lathered in gravy is going to be heavenly. But there is something amazing about the sweet orange tang of the waffles and the savory peppered gravy that just explodes with deliciousness in your mouth. I could not eat this meal every week because I was so stuffed after eating this that I was out of commission for the rest of the evening (Luckily, ‘Coneheads’ was OnDemand).
Anyways, as a hint, this recipe is all about working the different components (waffle, scramble, and gravy) so that they are finished around the same time. I made my boyfriend help me so I could work on the waffle iron while he stirred the gravy but feel free to do whatever works for you (it’s be even better if there was a third person to work on the scramble!)
*Veganize by replacing the eggs with tofu and the butter with EarthBalance! That’s it!
- 1 cup all purpose flour
- 1 cup corn meal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- dash of salt
- 3/4 cup orange juice
- 3/4 cup almond milk (or regular milk if that’s what you have on hand)
- Cooking spray, to grease the waffle iron with
- 3 small red potatoes
- 1/2 bell pepper, diced
- 1/2 onion, diced
- 3 garlic cloves
- 3 eggs
- 1 teaspoon paprika
Peppered Sage Gravy:
- 1/4 cup flour
- 3 Tablespoons nutritional yeast
- 2 cups almond milk (or regular)
- 4 fresh sage leaves, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon butter
Bring a small pot to a boil. Add the red potatoes and let cook for 15 minutes. Remove from heat, drain, and cube.
While the potatoes are boiling, start by preparing the waffle batter. In a large mixing bowl, mix together all the dry ingredients. Next, make a well in the center of the dry ingredients and pour the wet ingredients in the center. Fold the dry into the wet ones until everything is well incorporated. Turn your waffle iron on and prepare according to your waffle iron’s directions.
While you are waiting for your waffle iron to heat up, start preparing the gravy. In a large skillet, whisk the flour, nutritional yeast, and milk together. Once it is a smooth consistency, add all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. This is when you recruit someone to continuously stir the gravy while you start prepping the scramble. Cook the gravy until it is thick and feel free to add more salt/pepper.
For the scramble: In a large skillet, heat the oil over medium heat. Add the onions, peppers, and garlic and saute for about 10 minutes or until the veggies become tender. Then add in the eggs and spices; use a spatula to scrabble all the parts together and saute until the eggs are fully cooked. Remove from heat and season with more salt/pepper.
Assemble your delicious project by putting a waffle on a huge plate and topping it with the egg scramble. Then lathered it all in the yummy pepper gravy and munch down while it’s warm. Also, feel to enjoy while watching ‘Coneheads’ or another episode of ‘Curb Your Enthusiasm’.