Target: 6 × 4 inches · landscape

Kimchi-Cheddar Breakfast Waffles with Fried Eggs

40 min · 4 servings

Ingredients

□ 1 cup well-drained napa kimchi, finely chopped, plus extra for serving

□ 2 scallions, thinly sliced

□ 1 cup sharp cheddar, coarsely grated

□ 2 cups all-purpose flour

□ 2 tsp baking powder

□ 1/2 tsp baking soda

□ 1/2 tsp kosher salt

□ 2 large eggs

□ 1 3/4 cups buttermilk

□ 5 tbsp unsalted butter, melted and cooled, divided

□ 4 large eggs, for frying

□ 2 tbsp neutral oil

□ 2 tsp toasted sesame oil

1. Warm oven to 200 F with a rack over a pan; heat waffle iron. Squeeze and finely chop kimchi, then blot it dry.

2. Whisk flour, leaveners, and salt. Whisk 2 eggs and buttermilk, then add 4 tbsp melted butter.

3. Fold wet into dry, then fold in kimchi, scallions, and cheddar. Cook waffles until steam slows and ridges are deeply golden; hold on the rack.

4. Fry 4 eggs in neutral oil until whites set and edges crisp. Taste before salting; the kimchi and cheddar bring seasoning.

5. Top waffles with eggs, drizzle lightly with sesame oil, and serve extra kimchi alongside.

Cook’s note: Hold waffles uncovered on a rack so oven heat preserves their crisp ridges.