Savory Comte Waffles with Poached Eggs

Serves 6

Comte waffles: recipe below

4 oz prosciutto

1 ripe avocado, pitted and sliced

Optional: smoked pepper aioli, recipe below

For the waffles:

2 cups flour

2 tsp baking powder

2 tsp kosher salt

1 ¾ cups whole milk

4 tbsp unsalted butter, melted

2 eggs

1 Egg yolk

2 cups shredded comte or gruyere cheese

1 Tbsp chives, diced

Fresh cracked pepper

In large bowl whisk together flour, baking powder, and salt.
In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk
mixture into the flour and stir just until combined. Fold in cheese.

Heat waffle iron and spray or butter both sides. Add batter
carefully and cook until golden brown. Serve immediately with maple syrup, if
desired.

For the poached eggs:

6 medium eggs

2 tsp white vinegar 

Add vinegar to a medium pot of water and bring to a boil.
Once the water begins to boil turn the heat down to medium-low to keep a slight
constant simmer, but not boiling.

Crack the eggs into a small bowl. Using a long spoon create
a whirlpool with the simmering water, stirring in one direction until it’s
spinning around. Carefully drop the egg into the center of the whirlpool.  Allow to cook for 3-4 minutes or until whites
have cooked completely and yolk is still runny. Remove with a slotted spoon.
Season with salt and pepper.

For the aioli:

2 egg yolks

½ tsp Dijon mustard

1 large garlic clove, minced

1 small smoked pepper from jar or 1/2 tsp smoked paprika

½ lemon, juiced

½ - 2/3 sunflower oil or mild oil

Salt

Combine the egg yolks, mustard, garlic, pepper, and lemon
juice in a large bowl or food processor. If using a bowl, whisk together until
smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking
vigorously, or if using a food processor process on high. Be sure to take your
time as the sauce will break if you pour the oil too fast.  Once oil is incorporated completely and sauce
is smooth and creamy season with salt and pepper.