Smoked Salmon Mini "Chaffles"
Chaffle or “cheese waffle” is a word that you will have to explain every time (like I just did), but once you’ve got the basics of eggs and cheese down, you can literally throw out all the other toppings in this recipe and substitute your own ingredients & ideas.
I've done it with pepperonis, peppers, whole onion slices, diced onions, special cheeses, ham…you get it.
INGREDIENTS YOU WILL NEED:
Eggs
Cheddar cheese
Cream cheese
Everything bagel seasoning
Kosher salt
Black pepper
Cottage cheese
Smoked salmon
PAM non-stick cooking spray
UTENSILS I’D SUGGEST HAVING:
Mini waffle maker
Fork
Spoon
Medium bowl
Whisk
ORDER OF OPERATIONS:
Whisk up eggs, seasoning, and cottage cheese in a bowl.
Preheat and spray down the waffle maker
Sprinkle cheese on the maker, then add egg mixture, then more cheese and close.
Remove waffle, let cool, and add cream cheese and seasoning.
Top with smoked salmon
INSTRUCTIONS:
Preheat? No.
Crack your eggs into a bowl where you’ll whisk them up with salt, pepper, and cottage cheese.
Go ahead and plug in the mini waffle maker and, once ready, spray it down with non-stick (this is an important step for less mess later & one you should repeat between every chaffle you make)
Sprinkle a thin layer of cheddar cheese right into the bottom of the waffle maker. It will start to bubble and melt immediately - that’s fine!
Spoon your egg mixture, making sure to include some of the cottage cheese that can sink to the bottom, on top, trying your best not to crazy overfill it. There is always some that spills on me. It is what it is. :)
Sprinkle another layer of cheddar cheese on top and close the maker. As it cooks, the chaffle will puff up and kind of opens the maker while letting off quite a bit of steam. I just press it down a little whenever I remember as it cooks to try and keep everything together.
Now comes the tricky part - figuring out when it’s done and getting it out of the maker. It’s not an exact time, but it takes about 5 mins for mine to be at a crisp that I like. Often I will take my fork and kind of wedge it into the waffle to wiggle it free and almost always burn my fingertips a little
Tip: if you open the maker and it’s stuck to both sides and not together at all, you’ve opened it too early! Still probably salvageable- just close it quickly and press down on the maker harder to try and get them “together” again
Let your chaffle cool for about 2 minutes
Next, take your cream cheese spread and a butterknife & spread a thin layer on top of the chaffle. Then, sprinkle with everything bagel seasoning
You can then eat it as is, or top with my personal favorite - smoked salmon
Enjoy!
