- 2 cups (about 8 1/2 oz.) all-purpose flour
- 2 tablespoons thinly sliced chives
- 3 teaspoons granulated sugar
- 2 1/2 teaspoons chopped fresh thyme
- 2 1/2 teaspoons chopped fresh sage
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 cups buttermilk
- 1/4 cup melted unsalted butter
- 2 large eggs
- 3 tablespoons unsalted butter, divided
- 8 ounces leftover cooked turkey (white and dark meat)
- 6 large eggs
- 1/2 cup leftover gravy, warmed
- 1/2 teaspoon black pepper
How to Make It
Preheat oven to 200°F. Whisk together flour, chives, sugar, thyme, sage, baking powder, baking soda, and 1 teaspoon of the salt in a medium bowl. Whisk together buttermilk, melted butter, and 2 eggs in a small bowl. Stir buttermilk mixture into flour mixture just until combined.
Cook batter, in batches, in a preheated lightly greased waffle iron until golden brown, 4 to 5 minutes. Place in a single layer on a baking sheet, and keep warm in preheated oven up to 30 minutes. Repeat process to make 12 waffles.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high. Add turkey, and cook until golden brown and crispy, 5 to 6 minutes. Set aside. Melt remaining 1 tablespoon butter in skillet. Gently break eggs into skillet; cook 2 minutes. Cover and cook 1 more minute or to desired degree of doneness.
Place 1 waffle on each of 6 plates.Top evenly with turkey, gravy, and eggs. Sprinkle with pepper and remaining 1/2 teaspoon salt. Top with remaining waffles.