Chicken and Waffle EggPop

Chicken N’ Waffle EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 12 large eggs, hard-boiled, peeled
  • 12 lollipop sticks
  • 2 oz. (1/2 cup) waffle, toasted and dried
  • 2 oz. (1/2 cup) chicken skins, crisp
  • 12 mini waffles, toasted
  • 8 oz. (1 cup) chile-maple aioli
  • Salt and pepper, to taste
  • Maple syrup for plating

Directions

  1. For the chicken skin, take chicken skins and lay flat on parchment paper and bake in the oven at 300° F until dry and crisp. Set aside a few pieces of crisp skin for plate garnish.
  2. Toast and dry premade waffle.
  3. Combine chicken skin, waffle, salt and pepper and crush until they resemble breadcrumbs. Coat each egg with this mixture.
  4. To assemble, skewer egg and place atop waffle. Serve with pieces of crisp skin, maple syrup drizzle and chile-maple aioli (recipe follows).

Chile-maple aioli

  • 6 oz. (3/4 cup) mayonnaise
  • 1/2 tsp. red pepper flakes
  • 2 oz. (1/4 cup) maple syrup

Directions

  1. Combine all ingredients and mix well.

EggPops

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