Cornmeal Waffles with Eggs

In large bowl, whisk together flour, cornmeal, baking powder, baking soda and 1/2 tsp (2 mL) each of the salt and pepper. In separate bowl, whisk together 2 of the eggs, buttermilk and 3 tbsp (45 mL) of the oil; pour over dry ingredients. Stir with wooden spoon just until moistened.

Heat waffle iron; brush with some of the remaining oil. Pour in 1/2 cup (125 mL) batter for each waffle, spreading to edges; close lid and cook until steam stops and waffle is crisp and golden, 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight containers for up to 2 weeks.)

In bowl, whisk together remaining eggs, salt and pepper and 1 tbsp (15 mL) water; cook in nonstick skillet over medium heat, stirring gently, until scrambled and set, 3 minutes. Sprinkle with cheese (if using). Serve with waffles.

Additional information :

Variation
Cornmeal Pancakes with Eggs: Use nonstick skillet instead of waffle iron; cook until bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until underside is golden, about 1 minute.

Source : Canadian Living Magazine: March 2003