Apricot Ginger Teriyaki Glazed Breakfast Savory Waffles with Crispy Prosciutto and Herb Ricotta

Apricot Ginger Teriyaki Glazed Breakfast Savory Waffles with Crispy Prosciutto and Herb Ricotta

Sweet, savory, and bright, these savory waffles get a glossy finish from Coo Moo Jams Apricot Ginger Teriyaki Glaze. Topped with crisp prosciutto, lemony herb ricotta, arugula, and a drizzle of the glaze warmed with butter, this brunch dish balances textures and flavors for a show-stopping morning or weekend meal.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs, separated
• 1 1/4 cups buttermilk
• 3 tablespoons unsalted butter, melted plus 1 tablespoon for glaze
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon finely grated lemon zest
• 4 ounces thinly sliced prosciutto (about 8 slices)
• 2 cups fresh arugula
• 1 cup whole-milk ricotta
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 teaspoon lemon juice
• Freshly ground black pepper
• 1/2 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze

Instructions

1. Preheat your waffle iron according to manufacturer instructions and lightly oil or spray it.
2. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl whisk the egg yolks with the buttermilk, melted butter, Parmesan, and lemon zest until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy; avoid overmixing.
5. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Fold the beaten egg whites into the waffle batter gently to keep the batter airy.
6. Make the herb ricotta: in a small bowl mix ricotta, chopped basil, chives, lemon juice, a pinch of salt, and several grinds of black pepper. Set aside.
7. Crisp the prosciutto: heat a medium nonstick skillet over medium-high heat. Lay prosciutto slices in a single layer and cook until edges are crisp and slightly brown, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain.
8. Cook the waffles according to your waffle iron instructions until golden and crisp. Transfer waffles to a wire rack placed over a baking sheet to stay crisp while you finish the glaze.
9. Warm the glaze: in a small saucepan combine 1/2 cup Apricot Ginger Teriyaki Glaze and 1 tablespoon butter over low heat. Stir until butter is melted and glaze is glossy, about 1 to 2 minutes. Remove from heat.
10. Assemble: place a warm waffle on each plate. Spoon 2 to 3 tablespoons of herb ricotta onto the waffle and gently spread. Top with a handful of arugula, two pieces of crispy prosciutto torn into large pieces, and a generous drizzle of the warmed Apricot Ginger Teriyaki Glaze.
11. Garnish with an extra sprinkle of lemon zest and cracked black pepper. Serve immediately.

Creative Use of the Product

For an added layer of texture and brightness make a quick Apricot-Ginger compound butter by mixing 2 tablespoons softened unsalted butter with 1 tablespoon Apricot Ginger Teriyaki Glaze and a teaspoon of finely chopped chives. Chill until firm, then grate a little over hot waffles just before serving for a glossy, savory-sweet finish that melts into every crevice.

Notes

• Waffles can be kept warm in a 200F oven on a wire rack for up to 20 minutes without getting soggy.
• Swap prosciutto for thinly sliced smoked salmon for a different savory profile, or make the dish vegetarian by crisping halloumi slices instead.
• Store opened glaze in refrigerator according to product directions. Use leftover glaze as a dip for roasted sweet potatoes or grilled shrimp.