For the Basil Bubble Waffle:
In a large bowl, combine flour, baking powder, and cornstarch and whisk to evenly combine.
In a blender pitcher, combine salt, pepper, basil, eggs, sugar, buttermilk, and water and blend until basil pieces are the size of finely ground pepper.
With the blender running, drizzle in the melted butter until combined.
Transfer mixture to the bowl with flour and whisk to combine.
Preheat bubble waffle iron and spray with olive oil or other neutral oil spray.
Portion 1/4 c of the batter into the waffle iron, filling as many of the waffle cavities as possible.
Place 1 pearl (or dice) of mozzarella in each bubble cavity and top with another 1/4 c of the batter.
Close waffle iron and cook until evenly golden brown on both sides.
For the Marinated Tomatoes:
In a bowl, combine the tomatoes, garlic, oil, basil, and salt to taste. Cover and marinate before service.
Plating:
On a serving plate, place the prepared Basil Bubble Waffle and top with 1/2 c freshly scrambled eggs, 1/4 c Marinated Tomatoes. and 1/4 c fried shallots.
Serve immediately. This bubble waffle can be enjoyed with a knife and fork or folded into a taco or cone for a handheld breakfast on the go.
Recipe courtesy of Chef Jessica Foust, Little Caesar’s, for the California Milk Advisory Board
