Ingredients
1 bunch green onions, finely chopped16 fresh asparagus spears, trimmed and cut into 1/4-inch pieces3/4 teaspoon salt, divided 1/4 teaspoon pepper9 large eggs, room temperature, divided use2 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon cayenne pepper1-1/2 cups 2% milk6 tablespoons butter, melted1 cup Gruyere cheese, shredded1 fully cooked boneless ham steak (12 ounces), cubed
Preparation
Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping.
Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese
In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle batter. Bake waffles according to manufacturer’s directions until golden brown.
Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.
