Waffles & Eggs with Chicken Sausage and Green Chiles
Ingredients:
4 tsp peanut or corn oil
2 lbs raw chicken sausage (seasoned simply), removed from casing and crumbled (about 4 cups)
6 oz thick slab bacon, finely diced
1 yellow onion, diced
4 garlic cloves, minced
½ cup all-purpose flour
3 cups milk
1 cup plus 4 tbsp buttermilk
4 4-oz cans chopped green chiles
3 tsp coarse salt
2 tsp black pepper
1 tsp paprika
16 eggs
16 frozen home-style waffles (or you can make your own)
8 tbsp unsalted butter, melted
Garnish: chopped bacon bits; 1 bunch scallions, green part only, roughly chopped
Directions:
Preheat oven to 375 degrees.
Find two deep skillets that are about 12 inches wide. Make sure neither has a plastic handle that will melt in the oven.
Heat 2 tsp oil in each skillet until very hot. In each, add half the chicken sausage and half the bacon and cook over medium heat until browned, 5 to 7 minutes. Add half the diced onions and 2 minced garlic cloves to each skillet and cook until aromatics begin to brown, about 3 to 5 minutes.
Lower the heat and, working one skillet at a time, sprinkle in ¼ cup flour, stirring constantly, to make a quick roux. Keep stirring until sausage is well coated and flour has absorbed the pan fat, 2 to 3 minutes. (Watch carefully as it will burn quickly. As soon as the mixture gets a light amber color, immediately take it off the heat and keep stirring because the hot pan will continue to cook the roux.)
Return the pans to medium-low heat. To each skillet, add 1 ½ cups milk and ½ cup buttermilk, 2 4-oz cans chopped green chiles, and half the salt, pepper, and paprika. Stir constantly until gravy flows from your mixing spoon in a steady stream, not clumps, about 8 minutes.
Turn off the heat and crack 8 eggs over the surface of the gravy in each skillet. (Crack eggs close to surface to keep yolks intact.) Then drizzle 2 of the remaining 4 tbsp buttermilk evenly over the surface of the eggs in each. Transfer both pans to oven.
At the same time, arrange 16 home-style waffles on a sheet pan and drizzle the melted butter over the waffles. (Frozen waffles should be defrosted first or they will steam instead of crisping.) Bake in the oven along with the eggs. The eggs will be ready when egg whites turn opaque and yolks are set but still runny inside, about 12 to 18 minutes. (Keep a good watch, as they can quickly overcook. The cooking time for your eggs will vary depending upon your oven.)
Waffles should be done at the same time the eggs are ready. Cut waffles across the diagonal to make 4 small triangles out of each. As a last bit of culinary genius, grab the pork rinds in a bag and crush them to make a crumble. Sprinkle this right over the eggs, along with chopped scallions, a little salt, and coarse black pepper just before serving.
Put the hot skillets on a towel right in the center of the table with a serving spoon and the waffle points alongside on a plate.
Recipe shared from: http://www.esquire.com/features/guy-food/waffles-and-eggs-recipe-0311#ixzz1s7TpIsoT
Return the pans to medium-low heat. To each skillet, add 1 ½ cups milk and ½ cup buttermilk, 2 4-oz cans chopped green chiles, and half the salt, pepper, and paprika. Stir constantly until gravy flows from your mixing spoon in a steady stream, not clumps, about 8 minutes.
Turn off the heat and crack 8 eggs over the surface of the gravy in each skillet. (Crack eggs close to surface to keep yolks intact.) Then drizzle 2 of the remaining 4 tbsp buttermilk evenly over the surface of the eggs in each. Transfer both pans to oven.
At the same time, arrange 16 home-style waffles on a sheet pan and drizzle the melted butter over the waffles. (Frozen waffles should be defrosted first or they will steam instead of crisping.) Bake in the oven along with the eggs. The eggs will be ready when egg whites turn opaque and yolks are set but still runny inside, about 12 to 18 minutes. (Keep a good watch, as they can quickly overcook. The cooking time for your eggs will vary depending upon your oven.)
Waffles should be done at the same time the eggs are ready. Cut waffles across the diagonal to make 4 small triangles out of each. As a last bit of culinary genius, grab the pork rinds in a bag and crush them to make a crumble. Sprinkle this right over the eggs, along with chopped scallions, a little salt, and coarse black pepper just before serving.
Put the hot skillets on a towel right in the center of the table with a serving spoon and the waffle points alongside on a plate.
Recipe shared from: http://www.esquire.com/features/guy-food/waffles-and-eggs-recipe-0311#ixzz1s7TpIsoT