Turmeric Waffles with Egg Salad
Soft, buttery waffles with a warm golden color, topped with creamy egg salad and fresh spring onions. A little nostalgic, a little unexpected — simple ingredients that come together into something comforting and full of flavor.
Ingredients
For the waffles
- 300 g all-purpose flour
- 250 ml milk
- 130 g butter
- 100 g sugar
- 3 large eggs
- 1 tsp baking powder
- 1½ tsp turmeric
For the topping
- 2 eggs
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt & freshly ground black pepper
- 1 tbsp finely chopped spring onions
Method
Melt the butter and let it cool slightly.
In a large bowl, beat the eggs with sugar until pale, fluffy, and increased in volume.
Add the melted butter and milk, mixing gently until combined.
Sift in the flour and baking powder, then stir until smooth.
Add the turmeric and mix until evenly incorporated.
Preheat the waffle maker and cook the waffles until golden and cooked through.
Boil the eggs for 9–10 minutes. Cool, peel, and finely chop them.
In a small bowl, mix the chopped eggs with mayonnaise and Dijon mustard. Season with salt and freshly ground black pepper.
Spoon the egg salad over the warm waffles and finish with chopped spring onions before serving.
