“Breakfast for dinner” is often the battle cry of a tired and hungry home cook who simply needs to get something on the table fast. These are the nights when the expectations are low and a plate of scrambled eggs or a bowl of cereal is all that’s necessary.
There’s nothing wrong with these easy, casual meals (they happen in my house often enough), but “breakfast” is a broad term that can include elaborate, sophisticated dishes, deserving of the main-stage spotlight that dinnertime provides.
This week’s Corn and Cheddar Waffles With Bacon and Egg Arugula Salad is a good example. It has all the elements of a standard breakfast — bacon, eggs, waffles — along with the unexpected dinnertime twist of an arugula salad.
The combination comes together beautifully on the dish. The cornmeal-based waffle is crispy and delightfully savory. Loaded with sharp Cheddar, the waffles develop a cheesy crust on the outside, while remaining tender on the inside.
A fresh salad of peppery arugula, sliced red onions, cherry tomatoes, and, of course, a generous scattering of smoky bacon, dressed in a slightly sweet maple-mustard vinaigrette, tops the waffle. A fried egg ties it all together.
While this may not be a good example of the kind of breakfast I find myself eating on any given weekday morning, I would be happy to serve it for brunch on the weekend. This versatile dish is at home with a mimosa or Bloody Mary on a Sunday morning as much as it is with a glass of red wine on a Tuesday night.
Yes, it may take a few minutes longer to pull together than a bowl of cornflakes, but I think you’ll find the combination of the hot waffle, cool salad and rich fried egg worth the effort.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at firstname.lastname@example.org. Follow her on Instagram at @meredithdeeds.