Recipe: Corn and Cheddar Waffles With Bacon and Egg Arugula Salad

Serves 4.

Note: Cornmeal and sharp Cheddar cheese give these savory waffles a delightful crispiness that holds its own as the base for the maple-mustard dressed arugula salad and fried egg. From Meredith Deeds.

Waffles:

• 3/4 c. all-purpose flour

• 1/2 c. cornmeal

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tbsp. sugar

• 1 egg

• 1 egg yolk

• 1 1/4 c. buttermilk

• 2 tbsp. melted butter

• 3/4 c. shredded sharp Cheddar cheese

• 2 green onions, thinly sliced

• Nonstick cooking spray

Salad:

• 1 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• 1/8 tsp. salt

• 1/8 tsp. freshly ground black pepper

• 3 tbsp. extra-virgin olive oil

• 1 tbsp. butter

• 5 oz. baby arugula

• 2 green onions, thinly sliced

Directions

To make the waffles: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, 1/2 teaspoon salt and sugar.

In a medium bowl, whisk together eggs, buttermilk and melted butter. Combine the wet ingredients into dry and stir just until mixed. Measure 1/4 cup of the crumbled bacon, and fold into the batter with the cheese and green onions. Reserve remaining bacon for garnish.

To make the salad dressing: In a small bowl, whisk together vinegar, maple syrup, mustard, 1/8 teaspoon salt and pepper. Slowly drizzle in the oil, while whisking.

To make the eggs: Heat 1 tablespoon butter in a 10-inch nonstick skillet. Crack the eggs into the skillet and cook to desired doneness.