Waffle House Inc. operates a chain of about 1,400 Waffle House Restaurants located in 25 states. The restaurants, which are either company-owned or franchised, pride themselves on serving good food fast, at a reasonable price, in a diner atmosphere 24 hours a day, 365 days a year. The menu includes everything from waffles and eggs to steaks and salads. Waffle House, according to information released in 1995 for the company's 40th anniversary, began as the dream of two neighbors, Joe Rogers, Sr., and Tom Forkner, who envisioned a company dedicated to both its customers and employees. The partners wanted to create a place where friends and neighbors could get together to enjoy good food served with a friendly smile. On Labor Day in 1955 they opened the first Waffle House restaurant in Avondale Estates, Georgia, a suburb of Atlanta. The first Waffle House restaurant was a smash, and the owners soon opened other Waffle House eateries throughout Georgia.

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French Toast Waffles


French Toast Waffles

Yield: 6 servings

2 eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon sugar
12 slices bread (challah, country white or brioche, 1 inch thick)
butter, for greasing the waffle iron
maple syrup (optional)


Preheat waffle iron. In a large bowl, whisk eggs and milk until well blended. Whisk in vanilla and sugar.Pour mixture into a deep pie plate. Dip bread slices, one at a time, making sure to thoroughly  coat each side. Set slices on a plate for 2 minutes to absorb the mixture.

Grease waffle iron with butter. Arrange soaked bread slices on top of iron (you’ll need to cook them in batches). Close and cook according to manufacturer’s directions. Serve with maple syrup, if desired.

New Menu Items at First Watch Cafe


First Watch New Items:

  • Smoked Salmon & Cucumber Toast: Wild Alaska smoked sockeye salmon, English cucumber and chive–caper cream cheese on whole-grain toast, topped with red onion, capers and extra virgin olive oil, served with two basted eggs
  • Ciabatta French Toast with Nutella Drizzle: Ciabatta toast dipped in custard batter, griddled and topped with Nutella-marinated strawberries, toasted hazelnuts, cinnamon powdered sugar and whipped cream
  • Smoked Brisket Hash (pictured): Smoked beef brisket, seasoned potatoes, kale and roasted onions topped with two eggs any style, maple barbecue sauce and herbs, served with whole grain toast, strawberry preserves and fresh fruit

Availability: Through Aug. 21, 2016
  • Melon Cooler: A juice blend of honeydew, English cucumber, agave syrup and lemon

Availability: An unspecified limited time

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First Watch Launches Summer Menu with Unexpected Features


First Watch Launches Summer Menu with Unexpected Features. First Watch, the popular breakfast, brunch and lunch concept, today introduced three new dishes nationwide as part of its limited-time Summer menu. This season’s menu keeps things fresh with a unique twist on the restaurant’s classic French Toast and breakfast hash dishes while maintaining its focus on high-quality ingredients including smoked beef brisket, Nutella and Wild Alaska Smoked Sockeye Salmon.


First Watch begun to expand its beverage program with the introduction of a Fresh Juice Bar in 2015 and has since been juicing in-house daily from fresh fruits and vegetables sourced locally whenever possible. Since the program’s launch, the restaurant has extended its Fresh Juice Bar offerings, which include two permanent juices – Day Glow and Kale Tonic – and a number of seasonal options throughout the year. This Summer, First Watch is featuring a refreshing new beverage, available for a limited time:

  • Melon Cooler – Honeydew, English cucumber, agave and lemon.

First Watch customers can find the following seasonal offerings in addition to familiar favorites at their local First Watch through Sunday, August 21, 2016:

  • Smoked Salmon & Cucumber Toast – Wild Alaska Smoked Sockeye Salmon, English cucumber and chive caper cream cheese on whole grain artisan toast. Topped with red onion, capers and EVOO. Served with two cage-free basted eggs.
  • Smoked Brisket Hash – Smoked beef brisket, seasoned potatoes, fresh kale and house-roasted onions topped with two cage-free eggs any style, maple BBQ sauce and fresh herbs. Served with whole grain artisan toast, all-natural strawberry preserves and fresh fruit.

First Watch serves its entire menu seven days a week from 7 a.m. until 2:30 p.m. The restaurant also offers customers complimentary newspapers and free Wi-Fi Internet access.

About First Watch

First Watch specializes in award-winning, made-to-order Breakfast, Brunch and Lunch. A recipient of more than 200 “Best Breakfast” and “Best Brunch” accolades, First Watch offers traditional favorites, such as omelets, pancakes, sandwiches and salads, and unique specialty items like Quinoa Power Bowls, Avocado Toast and the Chickichanga. First Watch was named a 2015 Top Consumer Pick by Nation’s Restaurant News and has received other recognition including being named a 2013 “Next 20” Emerging Brand by Nation’s Restaurant News and a 2014 Top Franchise Value by FSR Magazine. First Watch is the largest and fastest-growing daytime-only restaurant concept in the U.S. with more than 280 restaurants in 26 states, including more than 160 First Watch restaurants, 110 The Egg & I restaurants, 9 The Good Egg restaurants and one Bread & Company restaurant in Nashville (with another one under construction). For more information, visit firstwatch.com.

Bananas Foster Waffles



BANANAS FOSTER WAFFLES
Wild Eggs Restaurant Copycat Recipe

Makes 6 servings

Waffles:
1 waffle
1 tablespoon butter
1 fresh banana, sliced
4 ounces Bananas Foster Sauce (recipe below)
1 scoop vanilla bean ice cream

Bananas Foster Sauce:
1 pound whole butter
3 cups brown sugar
3/4 cup light Karo syrup
salt, to taste
4 ounces dark rum
4 ounces banana liqueur
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

Garnish:
powdered sugar
cinnamon

To make Waffles: Bake waffle using your favorite recipe in waffle iron (you can substitute frozen waffles if you do not own a waffle iron).

While waffle is baking, add butter to small saute pan or non stick skillet and melt over medium heat. Add sliced banana to pan and gently stir to coat all slices in butter. Increase heat to medium-high and saute banana until lightly caramelized on all sides, a minute or two. Be careful not to overcook banana slices, or they will become mushy and dissolve in sauce. Add Bananas Foster Sauce to pan and stir to incorporate. Bring all ingredients to a simmer and cook for a minute or so. Remove from stove and reserve.

When all ingredients are ready; place hot waffle onto center of plate. Place vanilla ice cream on top of center of waffle. Pour finished bananas foster sauce over top of ice cream and waffle. Garnish finished plate with a light dusting of powdered sugar and cinnamon.

To make Bananas Foster Sauce: Cut whole butter into 1 inch cubes. Place cubed butter into 2 quart sauce pot and melt over low heat. Stir frequently to avoid burning butter. Add the brown sugar to the pot and whisk thoroughly to dissolve. Bring the butter and sugar mixture to a simmer. Adjust heat and simmer for 2 to 3 minutes. Add Karo syrup and salt, whisking to incorporate all ingredients. Return ingredients to a simmer. Remove from heat; carefully add banana liquor and dark rum. Whisk to incorporate.

Kitchen Notes: Do not add alcohol to pot directly over open flame. Doing so can cause alcohol to prematurely ignite and cause severe burns. With pot off direct heat, carefully ignite liquors to remove excess alcohol. Allow to burn a minute or so until flame starts to die down. Extinguish flame using pot lid.

Remove lid, add cinnamon and nutmeg; whisk to incorporate all ingredients. Return liquid to simmer and cook for 1 minute. Carefully remove finished sauce from stove and reserve. When sauce is finished, you may use immediately or cool and reserve in refrigerator for future use. Sauce will hold for 3-4 weeks under refrigeration.

New Menu Items at Huddle House


It will be something old and something new at Huddle House beginning today with the launch of a Limited Time Offer that includes the return of three past favorites with Prime Rib Tips and the introduction of four new meals featuring Stuffed Hash Browns.

Returning to the menu through mid January 2016 will be the Prime Rib Tips Omelet, Prime Rib Tips Sandwich and Prime Rib Tips Dinner all showcasing tender, juicy tips at prices ranging from $7.69-$8.99.

In addition, Huddle House is introducing four new varieties of Stuffed Hash Browns:

  • Smoked Sausage 
  • Prime Rib Tips 
  • Country Fried Steak 
  • Bacon, Sausage and Sausage Gravy 

The Huddle House Stuffed Hash Browns have your favorite breakfast meats, scrambled eggs and American cheese stuffed between layers of crispy hash browns with prices ranging from $6.49 to $7.99. The  four items will also be available for a limited time only.


Prime Rib Tips Stuffed Hashbrowns



Ham and Cheese Stuffed Hashbrowns

In addition to the Prime Rib Tips and the Stuffed Hash Browns meals, Huddle House is  also featuring the Huddle Up Sampler Appetizer featuring a combination of Fried Pickles, Jalapeno Poppers and Mozzarella Cheese Sticks on a bed of fries.

How to Make Fluffy Omelets Like Waffle House




The omelets are heavenly because they whip the eggs until they are as fluffy and light as clouds. Served with your choice of American, Swiss style or Cheddar cheese and home style grits
or hash browns and toast.

HEAVENLY OMELETS  at Huddle House


  • Meat Lover’s Omelet-Crispy smokehouse bacon, country sausage, diced ham, onions and tomatoes 6.99
  • Western Omelet-Diced sugar cured ham, green bell peppers, onions and tomatoes 5.99
  • Philly Cheese Steak Omelet-Thinly sliced steak, diced onions and green bell peppers 6.29
  • Garden Omelet-Diced green bell peppers, onions, tomatoes and mushrooms 5.89
  • Ham & Cheese Omelet 5.99

Southern Smothered Biscuit Platters

Huddle House Southern Smothered Biscuit Platters


New! Southern Smothered Biscuit Platter with Smokehouse Bacon:  a fluffy, open faced biscuit, with three slices of smokehouse bacon, crispy hash browns, country sausage gravy and cheddar cheese topped with two scrambled eggs and hot chopped bacon bits.


Southern Smothered Biscuit Platter with Country Sausage: Fluffy, open faced biscuit, two sausage patties, crispy hash browns, country sausage gravy and cheddar cheese topped with two scrambled eggs.

Other Big House Breakfast Platters

  • Smokehouse Platter: Bacon AND Country Sausage
  • Ranch Platter: Country Ham OR Sugar Cured Ham OR Country Fried Steak
  • Original Big House Platter: Bacon OR Country Sausage

All platters come with three eggs, golden hash browns, biscuit and sausage gravy or grits and toast


Apple Cinnamon Oat Waffles



APPLE CINNAMON OAT WAFFLES
Waffle House Copycat Recipe

Makes 4-5
 
1 1/2 cups all purpose flour
1 cup quick cooking rolled oats, apple cinnamon
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 tablespoon vanilla
2 eggs, slightly beaten
1 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons applesauce
3 tablespoon brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, vanilla, butter, applesauce and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking (I use the highest heat level - 7). Use fork to remove baked waffle.

Peanut Butter Chocolate Chip Waffle









PEANUT BUTTER CHOCOLATE CHIP WAFFLES
Waffle House Copycat Recipe

Serves 4

2 cups Bisquick
1 1⁄4 cups skim milk
1 egg
1⁄4 cup semi-sweet chocolate chips
1⁄2 cup peanut butter chips

Combine the first three ingredients in a large bowl, but do not over mix.  Spoon batter into a waffler iron and place the chips on top of the batter. Cook until done.

Huddle House New Stuffed and Smothered Omelets

Huddle House New Stuffed and Smothered Omelets

If there’s one thing Huddle House guests have made loud and clear, it’s that they love items smothered in their signature white pepper sausage gravy. Regulars also can’t seem to get enough of the family restaurant’s fluffy omelets, or anything involving their crispy hash browns made with Real Idaho Potatoes.

Paying close attention to what flies off the menu, the culinary team at Huddle House has created a new line of omelets that delivers all three of these craveable elements. Named “Stuffed and Smothered Omelets”, each starts with two fresh eggs that are whipped for two full minutes until producing a light, fluffy omelet unique to Huddle House. Then, each omelet is stuffed with crispy hash browns and smothered with white pepper sausage gravy. 

And that’s not all – there are three varieties to choose from:

  • Chicken Tenders Stuffed and Smothered Omelet- Stuffed with crispy, southern fried chicken tenders, American cheese and golden hash browns.
  • Bacon and 3 Cheese Stuffed and Smothered Omelet- Stuffed with smokehouse bacon, golden hash browns and melted American, Swiss and Cheddar cheese.
  • 3 Cheese Stuffed and Smothered Omelet- Stuffed with golden hash browns and American, Swiss and Cheddar cheese.

Prices of the omelets, served with creamy, home style grits and toast, range from $5.99-$6.99. Guests may also opt to add a waffle for $1.99.  The Stuffed and Smothered Omelets are available from May 19 through June 2014 at the 385 unit full service family restaurant franchise, best known for its warm atmosphere, delicious comfort food, value pricing and of course, its famous breakfast!