Cornmeal Waffle Breakfast Sliders

This season of Top Chef is turning out pretty decent thus far. In recent years, I’ve grown tired of watching it. Ever since Michael beat out Bryan Voltaggio, I haven’t been overly thrilled with any of the winners (exception for Kristen Kish, she’s in a league of her own). Yet this season, there are quite a few contenders that I can already picture as the winner I’d be happy having.

One Quickfire, probably my favorite, involved the cheftestants taking a tired-out trend and revamping it. Bacon and smoked foods made the list, of course. Also on the list of old trends? Topping everything with an egg. I had no idea this was a tired trend and to be honest, I was actually sad. I totally love tossing eggs – in poached, overeasy, sunny side, scrambled or any other form – on top of just about anything.

I’m no Top Chef but I definitely loved this new rendition of breakfast-style sliders. A crunchy, savory cornmeal waffle was my bread. I also tossed some tasty sausage on before layering on a perfectly sunny side up egg on top. When you cut into the sandwich, the runny, gooey yolk drips all over the sausage and cornmeal waffle for an excellent taste combination.

I’m not saying I’d be the best contestant on Top Chef. I’m just saying this breakfast sandwich is tasty.

Prep time: 
Cook time: 
Total time: 

Serves: 4

  • ½ cup cornmeal
  • 1 T. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 T. chopped chives
  • ¾ cup flour
  • 1 egg
  • 7 ounces buttermilk
  • 2½ T. melted butter, cooled
  • 3 large sausages (we used garlic cheddar but feel free to use whatever you like)
  • 4 eggs

  1. Preheat your waffle maker according to package instructions. In a large bowl, combine cornmeal, sugar, baking powder, baking soda, chives and flour and mix well. In another bowl, combine egg, buttermilk and butter.
  2. Make a well in the center of the dry ingredients. Add in the egg mixture and mix to combine but do not overmix. Pour ¼ cup of batter into the well of your waffle maker. Close and cook for 7 to 9 minutes until waffles are crisp.
  3. Remove and set on a plate. In a saucepan over medium high heat, cook the sausages until they are cooked completely through. Remove them from the pan and set them aside to cool slightly.
  4. While the sausages cool, make your eggs. Heat ½ Tbsp. butter in a large sauce pan. Crack the eggs into the pan and cook them, sunny side up, until the whites have set completely. As the whites set, slice your sausages into coins.
  5. To assemble the sandwiches, cut your waffles in half. Layer sausage on top of the waffle then place a sunny side up egg on top of the sausage. Top with the other half of the waffle. Repeat this with your remaining waffles, sausage and eggs.


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