Food & Drinks

Introducing the Breakfast Womelette, A Breakfast Like No Other

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Introducing the Breakfast Womelette, A Breakfast Like No Other

So we've all heard of cronuts, the croissant cross donut creation of chef Dominique Ansel, maybe even of Cron Dogs (a sausage cloaked in a cronut), how about brones, ice cream cones made out of brownie batter....convinced? us neither.

Continuing on the food hybrid journey of discovery, let us introduce you to the mighty 'womelette' if you haven't already met.  Yet to appear in Wikipedia, so we're taking a leap of faith here, a 'womelette' is the hybrid of two breakfast heavy weights, the omelette, and the waffle.

A brave move to mess with two proven century old creations. The first written waffle recipe dates back to the 14th century which makes it the daddy when squaring up to the relative new comer of the notoriously tricky omelette, only dating back to the 16th century.

Whilst both are breakfast favourites around the world they are essentially very different. A waffle is classically a leavened batter or dough cooked between hot plates. A traditional waffle recipe uses eggs, flour, baking powder, salt, milk, butter, but is open to many variations, which are mixed together then poured into a hot waffle mould until crispy and brown.

Producing the perfect omlette is enough to make the most reverred of chefs quiver in their boots.  Whilst details can be debated at length, a classic recipe contains no more than a couple of eggs whisked up, seasoning, a knob of butter cooked in a small frying pan where a desired filling can be added.   Watch chef Daniel Boulud rustle up a french omelette in less than 15 seconds to see how it's really done. 

In theory the 'womelette' takes the recipe of an omelette and the cooking device of the belgian waffle iron to get the much loved waffle shape.

The origins of the 'womelette' seem to be the Fat Hen Grocery and Deli, New Orleans, USA (since closed down) where chef Shane Pritchett developed this gut busting verson of the omlette cooked in the belgian waffle iron and served with lashings of cheese, warm maple syrup and other toppings. (see photo above).

These days the womelette has been given the 'skinny' treatment, and sold in as a healthier version of a waffle, see this video to see how

Or if you fancy going all out, stick to the original and try this version of cheesy womelette with fried egg and avocado.

Let us know what you think of the 'womelette'.

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