Fried Egg And Mango Salsa Waffle Recipe

Waffles: You can use store-bought or homemade waffles as the base for this dish.

Eggs: Fried eggs with runny yolks add creaminess and richness.

Mango: Fresh diced mango brings sweetness and juiciness.

Red onion: Finely chopped red onion adds a sharp, tangy crunch.

Jalapeño: Minced jalapeño gives a spicy kick to the salsa.

Cilantro: Chopped cilantro adds a fresh, herbal note.

Lime juice: Freshly squeezed lime juice brightens the salsa with citrus flavor.

Olive oil: Used to fry the eggs and add a smooth texture.

Salt and pepper: Season to taste and bring all the flavors together.

One of the trickiest parts of this recipe is cooking the fried eggs just right. You want the whites to be fully cooked so they’re not runny or slimy, but the yolks should still be soft and runny to add that rich, creamy texture to your waffles. Here’s how you can do it step by step:

1. Heat your pan over medium heat and add the olive oil. You want the oil hot enough to cook the eggs gently but not so hot that it burns them.
2. Crack the eggs carefully into the pan, one at a time, so the yolks don’t break.
3. Let the eggs cook without moving them. You’ll see the whites start to turn from clear to white around the edges.
4. After about 3-4 minutes, the whites should be set, but the yolks still look shiny and soft on top. If you want, you can cover the pan with a lid for a minute to help the whites cook through without flipping the eggs.
5. Use a spatula to gently lift the eggs out of the pan and onto your waffles.

Getting the eggs just right makes the whole dish better because the runny yolk mixes with the mango salsa and softens the crispiness of the waffles. It’s like a little sauce that brings everything together.

When I first tried this, I cooked the eggs on too high heat, and the bottoms got crispy while the tops were still runny. It wasn’t bad, but not quite what I wanted. Now, I keep the heat medium and wait patiently. Also, I like to use a non-stick pan because it makes flipping or lifting the eggs easier without breaking the yolks. Give it a try—you’ll see how much better your fried eggs taste on the waffles!

• waffles - Substitute with pancakes: Pancakes offer a similar texture and can easily be used as a base for the toppings.

• eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of scrambled eggs and is a great vegan alternative.

• diced mango - Substitute with diced pineapple: Pineapple provides a similar sweetness and tropical flavor to the salsa.

• red onion - Substitute with green onion: Green onions offer a milder flavor and can be used in a similar quantity.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and can be used as a direct replacement.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor and can be used if cilantro is unavailable.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the salsa.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and is a healthy alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities.

• Allow the waffles to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled waffles in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
• For longer storage, freeze the waffles by placing them in a single layer on a baking sheet and freezing until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months.
• To reheat frozen waffles, pop them in the toaster or oven until they are crispy and heated through.
• Store the mango salsa in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
• Avoid freezing the mango salsa as the texture of the mango and red onion can become mushy upon thawing.
• Cook the eggs fresh when ready to serve. Fried eggs do not store well and should be made just before eating.
• If you need to store cooked eggs, place them in an airtight container and refrigerate for up to 1 day. Reheat gently in a frying pan over low heat to avoid overcooking the yolk.
• Assemble the dish just before serving to ensure the waffles remain crisp, the eggs are perfectly cooked, and the mango salsa is fresh.

• Preheat your oven to 350°F (175°C). Place the leftover waffles on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warm and slightly crispy.

• For the fried eggs, gently reheat them in a non-stick frying pan over low heat. Add a small amount of olive oil or butter to the pan to prevent sticking. Heat for about 2-3 minutes on each side, ensuring the yolks remain runny.

• Alternatively, you can use a microwave to reheat the waffles. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-45 seconds, checking frequently to avoid overcooking.

• To reheat the mango salsa, it's best to bring it to room temperature rather than heating it. Simply take it out of the fridge about 30 minutes before serving. This will help maintain its fresh and vibrant flavors.

• If you prefer a slightly warm mango salsa, you can place it in a microwave-safe bowl and microwave on low power for 10-15 seconds. Be cautious not to overheat, as it can make the salsa mushy.

• Once everything is reheated, assemble your dish by placing the waffles on plates, topping each with a reheated fried egg, and spooning the mango salsa over the top. Season with salt and pepper to taste.

• Mixing bowl: Use this to combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt to create the mango salsa.

• Waffle iron: This is essential for cooking the waffles according to the manufacturer's instructions.

• Frying pan: Heat the olive oil in this to fry the eggs until the whites are set but the yolks are still runny.

• Spatula: Use this to carefully flip and remove the fried eggs from the frying pan.

• Knife: Essential for dicing the mango, finely chopping the red onion, and mincing the jalapeño.

• Cutting board: Provides a safe and stable surface for chopping and dicing ingredients.

• Measuring cups: Use these to measure out the ¼ cup of red onion and 2 tablespoons of chopped cilantro.

• Measuring spoons: Necessary for measuring the 1 tablespoon of lime juice and 1 tablespoon of olive oil.

• Serving plates: Place the cooked waffles on these before topping with the fried egg and mango salsa.

• Spoon: Use this to mix the mango salsa ingredients and to spoon the salsa over the waffles and eggs.

Use pre-diced mango: Save time by purchasing pre-diced mango from the store instead of dicing it yourself.

Pre-made salsa: Opt for a high-quality pre-made mango salsa to skip the chopping and mixing steps.

Frozen waffles: Use frozen waffles and toast them instead of making them from scratch.

Cook eggs together: Fry both eggs simultaneously in a larger pan to cut down on cooking time.

Batch prep ingredients: Chop and prepare all ingredients in advance and store them in the fridge for quick assembly.