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Belgian Liege Waffles

Belgian Liege Waffles

Al Fresco with Megan Mitchell - Sn 1/Ep 9Al Fresco with Megan Mitchell - Sn 1/Ep 9

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You don't have to go to the desert to enjoy these delicious waffles.

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Transcript

- Hey guys, Megan Mitchell here. This week, I'm going to Joshua Tree National Park. I'm doing a little hiking, camping, and cooking up a delicious meal. There are countless reasons to visit this beautiful park. It's chock full of awesome hikes and scenery. It's a haven for rock climbing in California and in case you were wondering, there are actual Joshua trees that can be spotted all over the park. My first stop was at Keys View. Then I climbed some rocks over at Cap Rock. I saw some rocks. Another rock, which is crazy. A lot of rocks out here. And lastly, I checked out Hidden Valley, which was gorgeous. Found it. I'm going to stay out here. Hey. My mind doesn't work so well before coffee. Sun's rising, I'm camping, and the coffee's ready, the most important part. Now I'm ready to cook. Maybe a little more. Onto the second most important thing, well, second and third, my bacon and my butter. You wanna make sure we put the bacon in, it sizzles, so Perfect! You only wanna flip bacon once to make it nice and crispy. This bacon looks beautiful. I'm gonna set my bacon aside and I'm not gonna let this grease go to waste. I'm gonna put some of this in my butter and you'll see why in a little bit. Test, test, test, test. Test, okay. - [Man] Okay, and last time. - And then pop up? - And then I'll pop up. - Okay cannot do that. Folks, the avocado becomes really nice and soft. - [Man] Go for it. - And what you might not be expecting is that. Okay. I don't wanna add hot butter into my eggs 'cause it might scramble them. It's getting a little warm. We're in Joshua tree, it heats up quickly. It helps activate the yeast and it gives it a nice lift. This already smells incredible. I can smell that beer and the vanilla. I'm gonna add my wet ingredients into my dry. It already looks so pretty. I'm just gonna mix it all together until you no longer see any flour and this is the texture you're looking for. It's actually more of a dough than a batter. I'm gonna cover this and put it in a warm place and let it rise for about a half hour. Good thing we're in the desert 'cause anywhere I put this, it'll rise. Now, onto my eggs. I'm in California so obviously, I'm gonna include avocados. And what you might not be expecting is that I'm actually gonna cook the eggs in the avocado. It's like a little avocado boat, and when this cooks, the avocado becomes really nice and soft. I wanna salt and pepper the inside and I'm gonna do one more avocado, just like I did. I like to put the white first and then gently put the yolk on top, that way when it cooks, the yolk stays nice and bright. Let's throw some bacon grease in the pan. I like it 'cause it adds a nice flavor and it prevents the avocados from sticking. I'm adding foil to the top, which actually turns this into an oven. I'm gonna let these cook for about 20 minutes and I'm gonna check on my dough. It's risen, it's ready for some sugar. I just wanna gently fold it and incorporate it all. It's key in this waffle. It helps caramelize the inside and gives it that nice crunch and that crispy texture. All right, this looks perfect, so now I'm gonna separate it into these little waffle dough patties. I'm gonna check on my avocados and put these on a grill. Ooh, these are looking great, and this amazing contraption is my waffle iron, it's just perfect for grilling and for camping. This dough is a little bit thicker than you're used to but if it was a really thin batter, it would go everywhere. I'm gonna lock this into place. I'm gonna pop this directly into the coals. I'm gonna cook it about three to five minutes per side. These are done, so I'm gonna pop them open. Perfectly caramelized, I cannot wait to eat these. Here's our final meal, these beautiful crispy Liege Belgian waffles. These eggs are cooked perfectly in the little avocado boats. And lastly, our bacon, which ties the whole meal together. One for good measure. And I like to finish this off with a little hot sauce. It adds a beautiful color and I like them spicy. It looks beautiful, it's gonna taste amazing and it's great. You don't just have to eat it for breakfast or brunch. It's great for lunch or dinner.

Coming right up

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