Waffles with Ricotta & Grilled Onions
At brunch, it’s always hard to choose between a sweet breakfast — pancakes, French toast, and the like — and something from the Benedicts and omelets section of the menu. If you’re a friendly morning person and good at sharing, you can always ask for an extra plate, split a couple of breakfasts, and have your eggs and your syrup too. But for our money, the savory waffle has always been the better compromise: fluffy, sweet, and savory all at once, and bonus, it doesn’t undermine our coffee buzz.
The centerpiece of this waffle is a big dollop of lemony ricotta. The cheese has a sweet creaminess, but it also feels light — it’s a wonderful foil for the crispy, golden brown waffle. And we love how the lemon brightens up a melange of smoky, lightly charred onions and mushrooms. Three kinds of onions? Yes, and you’ll want all of them: their variously sweet, earthy, and tangy flavors balance out the meaty mushrooms, and they look very pretty strewn across the waffle with a handful of peppery microgreens.
We created this recipe with spring and vegetarian brunch in mind, but it would also make a very elegant dinner. We’d even go so far as to pair it with a crisp glass of white wine.
Our tip: If you don’t have three different kinds of onions, use what you’ve got, and swap in other veggies for flavor and variety. For example, a grilled sweet pepper could fill in for the sweeter pearl onions. And, if your kiddos (or S.O.) are mushroom averse, chunks of plant-based breakfast sausage would work great.
4 cooked waffles
½ cup ricotta cheese
1 Tbsp lemon juice
3 Tbsp extra-virgin olive oil, plus 1 tsp, divided
Kosher salt, to taste
Black pepper, to taste
1 bunch green onions, ends trimmed and cut into 2-inch pieces
4 portobello mushrooms, stemmed and cut into ½-inch slices
4 oz pearl onions, peeled and sliced in half
¼ cup pickled onions
1 cup microgreens
Lemon zest, for garnish
Cook the waffles while you prepare the rest of the ingredients and make the toppings.
To make the lemon ricotta: In a small bowl, mix together the ricotta, lemon juice, and 1 teaspoon olive oil. Season with salt and pepper. Set aside.
To make the grilled vegetables: Heat a grill or grill pan to medium-high.
Toss the green onions with 1 tablespoon olive oil. In another bowl, mix the mushrooms and pearl onions with the remaining 2 tablespoons olive oil. Season the veggies with salt and pepper.
Grill the green onions, turning periodically, until tender and slightly charred with visible grill marks, around 2 to 4 minutes. Transfer the onions to a serving platter.
Grill the mushrooms and pearl onions until tender and slightly charred with visible grill marks, around 10 minutes. Transfer the mushrooms and pearl onions to the platter.
To assemble the waffles: Divide the ricotta, grilled veggies, pickled onions, and microgreens among the four waffles. Garnish with lemon zest and serve warm.