Cheesy Chive Waffles With Fried Eggs

No syrup or berries to see here—these hearty, savory waffles are packed with cheese and flecked with flavorful chives. And they come together quickly to boot. A simple waffle batter gets a handful of nutty gruyere cheese, or even cheddar if that's what's in your cheese drawer. The outcome is crispy, golden waffles topped with a fried egg and peppery watercress or arugula. A lemon-spiked mayonnaise brings it all together, adding a bright richness to every plate

Ingredients

• ¼ cup mayonnaise

• 1 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)

• 1.50 cups all-purpose flour

• 2 teaspoon baking powder

• 1 teaspoon kosher salt, divided

• 1 ⅓ cups whole milk

• 5 large eggs

• 6 tablespoons (¾ stick) unsalted butter, melted

• 4 ounces Gruyère cheese, shredded (about 1 cup)

• ¼ cup chopped fresh chives, divided

• Cooking spray

• 2 cups torn watercress or arugula

Directions

1. Preheat oven to 200°F. Combine mayonnaise, lemon zest, and lemon juice in a small bowl. Refrigerate until serving.

2. Whisk flour, baking powder, and ¾ teaspoon salt in a large bowl. Whisk milk and 1 egg in a medium bowl. Add milk mixture to flour mixture; stir until just combined. Stir in melted butter, then cheese and 2 tablespoons chives.

3. Preheat a waffle iron. Coat with cooking spray and add 1 scant cup of batter. Cook until golden, 3 to 4 minutes. Place cooked waffle on a baking sheet fitted with a wire rack. Keep warm in oven. Repeat with remaining batter to make 4 waffles.

4. Heat a large nonstick skillet over medium. Crack remaining 4 eggs into skillet; cook until whites are opaque, about 1½ minutes. Transfer eggs to a plate and sprinkle with remaining ¼ teaspoon salt. Serve waffles with eggs and watercress. Dollop mayonnaise mixture on waffles and top with remaining 2 tablespoons chives.