Wacky Worldly Waffle Wednesday: Chile

Recently, some of my coworkers went to Chile.  They came back with many wonderful tales of delicious food.  Serendipitously, The Boy asked for Chilean Waffles this week, and my parents happened to have a cookbook full of Chilean recipes that I borrowed. 

I decided to make potato waffles again, because they were so great the last time, and the recipe I was working off of said that the dish is sometimes served with potatoes.

This was delicious - the sweetness of the corn really came out well.  Unfortunately, I overcooked the eggs slightly, so they didn't have a soft yolk like I wanted, but it was still lovely.  The Girl wants it again.

For the Potato Waffles, follow the directions and recipe from our French Canadian waffles, but leave out the Canadian bacon.

Chilean Inspired Potato Waffles with Baked Eggs in Creamy Corn Sauce with Basil

Potato Waffles (leave out the Canadian Bacon)

1 Tbsp butter
1 onion, chopped
3 cans corn, drained (or ~4 c corn)
1 1/2 c whole milk (I used 1/2 c heavy cream and 1 c 1% milk)
1 Tbsp chopped basil
4 eggs
salt and pepper to taste

In a saucepan, melt the butter and saute the onion until soft but not brown.  Add the corn and milk and bring to a boil.  Reduce to a simmer and cook until most of the liquid has been absorbed (this took about 20-30 minutes for me), stirring occasionally.

 

Preheat the oven to 400 F.  Remove the corn from the heat and make divots for each egg.  Carefully slide the egg into the divot, top with salt and pepper and a small dollop of butter (optional) and bake for 7-10 minutes, or until the white is set but the egg is runny.

Serve over potato waffles and enjoy.