Herb Waffles with Sausage, Peppers, and a Fried Egg

Ingredients

• Vegetable oil
• 3/4 pound sausage, cases removed and crumbled
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• 1/2 green pepper, finely chopped
• Kosher salt and freshly ground black pepper
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 cup chopped mixed herbs
• 1 medium clove garlic, finely chopped
• 7 eggs
• 1 1/4 cups milk
• 4 tablespoons butter, melted
• 1/2 cup sliced scallions

Directions

1. Set an oven rack in the center and heat the oven to 200 degrees F. Warm 1 tablespoon vegetable oil in a large stainless steel skillet over medium high heat; when the oil looks glossy, add the sausage. Stir as it cooks until the meat is browned with no pink remaining, about 5 minutes. Pour off the drippings, leaving about 1 tablespoon in the pan. Add the onion and peppers, then cook until the onion just starts to soften, about 4 minutes. Add salt and pepper to taste, then move the mixture to a bowl and keep it warm.
2. Heat the waffle iron as directed by the manufacturer. In a large bowl, combine the flour with the baking powder, sugar, 1/4 teaspoon salt, 1/2 teaspoon pepper, sugar, and herbs. In another bowl, beat together the garlic, 3 eggs, milk, and melted butter.
3. Pour the wet mixture into the dry mixture and whisk until combined. Make the waffles according to the waffle iron directions, cooking them until they are browned and crisp. As each waffle finishes, set it on a baking sheet and slide it into the oven to stay warm. Continue the same way with the rest of the batter.
4. Once the waffles are done, warm 1 teaspoon vegetable oil in a large non-stick skillet over high heat until the oil shimmers. Crack in the remaining four eggs and fry until the whites have set while the yolks are still runny, about 2 minutes. Top the waffles with the sausage and pepper mixture, then finish each with a fried egg.