Prep Time: 10 min. • Cook Time: 30 min.
Preheat your waffle iron. Roughly chop the cilantro. Bring a pot of water to a boil with the white vinegar.
In a medium mixing bowl, combine the flour, cornmeal, baking soda and baking powder. Whisk well to combine. In separate bowl combine buttermilk, 2 eggs, green chilis, corn, salt, sugar and olive oil. Combine wet and dry and whisk to combine.
Once waffle iron is heated, spoon in the batter and cook according to your waffle iron’s instructions.
Lower the boiling water to a simmer. With a spoon create a whirlpool effect in the water and crack the eggs, cooking 2-3 at time. Poach for 4-5 minutes, depending on how soft you like your yolk. Remove with a slotted spoon and reserve on a paper towel lined plate.
Whisk together half and half and cornstarch in small pot. Bring to a boil whisking constantly. Remove from heat and whisk in cheese until smooth.
Serve the waffles with a poached egg on top, the cheese sauce, a sprinkling of the chili powder and cilantro and enjoy!
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