Churro Waffle & Bacon Brunch Board
with Scrambled Eggs, Creamy Maple Sauce & Cinnamon Orange Slices
Bored with brunch? That's why we’re bringing you this epic brunch board! It’s got all the box office hits, the numero unos, the crème de la crèmes: churro-style waffles (that’s crispy, sweet, and cinnamony to you!) with an extra crisp and smoky bacon topper. There’s also scallion-studded scrambled eggs sprinkled with Parmesan, juicy cinnamon sugar-sprinkled orange slices, and a luscious maple syrup sauce swirled with crème fraîche to drizzle over everything. If that doesn’t get you and yours out of bed, we don’t know what will!
This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
2 unit
Scallions
1 unit
Orange
4 unit
Eggs
(Contains Eggs)
4 tablespoon
Crème Fraîche
(Contains Milk)
2 tablespoon
Maple Syrup
1 teaspoon
Cinnamon
2 unit
Belgian Waffle
(Contains Eggs, Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Let pan cool, carefully discard bacon fat, then wash out pan.
• While bacon cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve orange; cut into thin wedges (we got eight wedges per orange).
• In a medium bowl, whisk together eggs*, half the crème fraîche, 2 TBSP water (4 TBSP for 4 servings), a pinch of salt, and pepper. Set aside. • In a small microwave-safe bowl, heat maple syrup until warm, 30-60 seconds. Whisk in remaining crème fraîche and 2 tsp water (4 tsp for 4) until smooth.
• In a second medium bowl, combine cinnamon and 2 TBSP sugar (4 TBSP for 4 servings). • Toast waffles until golden brown. • Immediately add hot waffles to bowl with cinnamon sugar, tossing to fully coat. (Reserve any remaining cinnamon sugar for Step 6.)
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for bacon over medium heat. Add scallion whites. Cook, stirring occasionally, until tender and fragrant, 1-2 minutes. • Stir in egg mixture; cook, undisturbed, until just set, 30-45 seconds. Continue to cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference. • Taste and season with salt and pepper if desired.
• Transfer scrambled eggs to a serving plate and sprinkle with Parmesan and as many scallion greens as you like. • Transfer waffles to a second serving plate and top with creamy maple sauce and chopped bacon. Arrange orange wedges on a third serving plate and sprinkle with any remaining cinnamon sugar. Serve family style.
Bacon is fully cooked when internal temperature reaches 145°.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
