Last year I stayed at a historic bed and breakfast in Salem North Carolina. While I was there I had the pleasure to meet a lady who loved to cook. In our talking I found out her favorite dish was chicken and waffles. I told her I would create a unique breakfast dish just for her. This version of a chicken and waffle benedict. can be made by anyone who can poach an egg. To make it as simple as possible use ready to toast waffles and brown and serve breaded chicken patties. All that is left is to poach eggs and warm some maple syrup and stir in some butter. Of course if you want to go all out make your own waffles and chicken.
2 large eggs
2 heat and serve small waffles
2 chicken patties
salt and pepper to taste
1. Poach 2 eggs until the white are just set. While the eggs are poaching heat the waffles in a toaster and prepare the chicken patties as per the instructions.
2. In a small sauce pan heat the maple syrup. When warm, whisk in the butter to your taste. Season with salt and pepper to taste.
3. Start with a waffle, top with the chicken and a poached egg. Pour the butter syrup over the top and repeat. Serves one or two.
Past Posts (click to select)
This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.