Savor the Moment!

Usually, I opt for the sweet breakfast choice over the savory, any day of the week…I’m talking 9 out of 10 times…give me a muffin or chocolate croissant please! Yesterday was an entirely different morning, for some reason I decided to make an uber rich and savory breakfast and it turned out fabulous! Josh and I went out to a steakhouse Friday night and ended up, through quite a mishap of giving our entrees away to another table, etc, with 3 large entrée steaks…so for once, we ended up having leftovers, a rare event in our lives! I was trying to think of something fun to do with the steak because re-heating a steak doesn’t sound too appetizing to me! I got the idea from a combination of  the ever popular dishes ‘chicken and waffles’ and ‘steak and eggs’ and came up with ‘steak and waffles!’ We both absolutely love anything mushroom or Marsala so I decided this would be the ‘syrup’ for the waffles. We made savory herb waffles and topped them with steak slices, Marsala sauce, and a fried egg. I just might swing towards the savory breakfast club if they could all be this good!

Waffles (makes 6):

  • 1 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon garlic salt
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh rosemary
  • 1 cup cheddar cheese
  • 1 cups buttermilk
  • 1 egg
  • 2/3 cup sour cream or plain Greek yogurt
  • 1/4 cup vegetable oil
Marsala Mushroom Sauce:
  • 1 container Portobello mushrooms
  • 1 small onion or shallot, diced
  • 3-4 cloves garlic
  • 1/2 cup Marsala
  • 3-4 T fresh parsley, chopped
  • 2 t chopped thyme
  • 1/2 cup heavy cream
  • salt and pepper to taste
Saute the onion and mushrooms in some olive oil and/or butter until softened, add in garlic. Cook a few more minutes, then add in Marsala, scrape up any browned bits on bottom of pan, add in herbs, salt and pepper. Bring to a simmer, cook a few more minutes. Uncover, add cream and cook, stirring until desired thickness (took me about 8 or so minutes). To assemble: top the waffles with the steak slices, then the Marsala sauce, followed by a fried egg!
My favorite part about this was the fried egg, when you cut into it, the yolk from the egg oozed out all over the steak, mushrooms and waffle. I contemplated adding in a different cheese with the waffle batter or using blue cheese with the Marsala sauce but I think it would have been too rich, this was a very hearty and savory dish already. It was a great way to use leftovers instead of throw them out, that’s for sure!
On another note, I made the stuffed pumpkins again last night, however I substituted ground lamb for the ground beef, added in carrots and peas with the mushrooms and used fresh rosemary and thyme from our garden…they were even better than the first time! They had a Shepard’s Pie feel to them but were stuffed in a pumpkin! I am really loving this recipe, not only because of how amazingly delicious it is but because of how versatile it is and how you can play around with it! Had to get one last round of pumpkins in there before the season officially ends! My next task is going to be to make enough baked mostaccioli and meatballs for Josh’s family’s Thanksgiving of 75+ people! I am going to have to channel my inner Gram for help with this one!

About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on November 14, 2011, in Beef, Breakfast, Non-Bakery Items, Sauces. Bookmark the permalink. 1 Comment.

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