California Caprese Bubble Waffle
California Caprese Bubble Waffle
Directions
- In a large bowl, combine flour, baking powder, and cornstarch and whisk to evenly combine.
- In a blender pitcher, combine salt, pepper, basil, eggs, sugar, buttermilk, and water and blend until basil pieces are the size of finely ground pepper.
- With the blender running, drizzle in the melted butter until combined.
- Transfer mixture to the bowl with flour and whisk to combine.
- Preheat bubble waffle iron and spray with olive oil or other neutral oil spray.
- Portion 1/4 c of the batter into the waffle iron, filling as many of the waffle cavities as possible.
- Place 1 pearl (or dice) of mozzarella in each bubble cavity and top with another 1/4 cup of the batter.
- Close waffle iron and cook until evenly golden brown on both sides.
- On a serving plate, place the prepared Basil Bubble Waffle and top with 1/2 cup freshly scrambled eggs, 1/4 cup Marinated Tomatoes. and 1/4 cup fried shallots.
- Serve immediately. This bubble waffle can be enjoyed with a knife and fork or folded into a taco or cone for a handheld breakfast on the go.
Ingredients
- 3 cups flour, all-purpose
- 4 tsp baking powder
- 4 tsp cornstarch
- 1/2 tsp black pepper
- 2 1/2 oz. basil, fresh
- 4 ea. egg(s)
- 1/2 cup sugar
- Real California® Buttermilk
- 1 1/3 cup water
- 1/2 cup Real California® Butter, melted
- Vegetable oil spray, as needed
- 10 oz. Real California® Mozzarella, fresh, pearls or 1/2 in. cubes
- 5 cups egg(s), scrambled
- 2 1/2 cup shallot(s), fried
Marinated Tomatoes
Directions
- In a bowl, combine the tomatoes, garlic, oil, basil, and salt to taste. Cover and marinate before service.
Recipe courtesy of Chef Jessica Foust, Little Caesar’s, for the California Milk Advisory Board.
Ingredients
- 4 cups tomato(es), diced
- 1/2 tsp garlic, fresh, grated
- 2 tbsp oil, olive, extra virgin
- 2 tbsp basil, fresh, chiffonade
- salt, as needed