Source: Eating Well | Serves: 4 | Time: 25 min
Changes: used regular corn meal (couldn't find blue); used prepackaged tomatillo salsa
1 large egg yolk, pasteurized if desired
¼ cup chipotle peppers in adobo
1 tsp lemon juice
1 small clove garlic, coarsely chopped
¼ cup avocado oil
⅛ teaspoon salt
1 ¼ cups cornmeal
½ cup masa harina
2 tsp baking powder
¼ tsp salt
1 cup cashew milk
3 tbsp vegan butter, melted
1 ½ teaspoons pure maple syrup
1 large egg
1 tablespoon avocado oil
1 15 oz can of black #beans
To prepare aioli: Combine egg yolk, chipotles, lemon juice and chopped garlic in a food processor. Puree until smooth. With the motor running, drizzle in 1/4 cup oil. Season with 1/8 teaspoon salt. Refrigerate until ready to use.
To prepare waffles: Place a baking sheet in the oven; preheat to 200°F. Whisk cornmeal, masa harina, baking powder and salt in large bowl. Whisk milk, butter, maple syrup and 1 egg in a medium bowl. Whisk the wet ingredients into the dry ingredients until smooth. Let the batter rest for 5 minutes to thicken.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until the waffle is crisp and golden brown, 2 to 4 minutes. Transfer the waffle to the baking sheet in the oven. Repeat with the remaining batter.
Heat oil in a large nonstick skillet over medium heat. Crack in the remaining 4 eggs and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.
Top the waffles with the eggs, aioli, salsa and beans. Serve with avocado, lime wedges and cilantro.