CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA

Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta image

Provided by Bobby Flay

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

Ingredients

12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
1 cup fresh whole milk ricotta
1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

For the bacon: Preheat the oven to 400 degrees F.
Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
For the waffles: Preheat the oven to 200 degrees F.
Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
Put the egg whites in a medium bowl and beat until soft peaks form.
Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
Top each waffle with some creamy ricotta, an egg and some bacon.