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Who ever thought to combine fried chicken and waffles? I imagine a sap sitting at the kitchen counter enjoying the deliciousness of Popeyes fried chicken (because it is the BEST) and wanting something just a little sweet to counter the rich, saltiness of the chicken. Slowly opens up the freezer and oh why, hello strawberry Eggos waffles. Oh wait, that's me...
In all seriousness, the combination is so great and a little heart clogging but it's much deserved every once in a while. Went to Breakfast Klub for Sunday brunch (if you call 12:30 brunch) on a rainy day and there was a long line. BUT, that says something if it's raining and people are still willing to stand outside in the rain for 30 minutes to experience another 30 minutes of goodness heaven eating fried chicken and waffles. Compared to any other brunch place on Sunday, this wait wasn't all that bad and well worth it.
It was my first time to go to Breakfast Klub and wasn't sure of the process. You go in, order at the counter, get a cup and fill your drinks (coffee lined up in row from strongest to weakest), get you condiments, get your silverware and look desperately around for an empty table. The service was ridiculously fast. I got my coffee filled and by the time I got to our table, our food was already there! Amazing!
The fried chicken (either wings or drumsticks) was crispy, flavorful and hot. Even better when you get a little bit of syrup drip over from the waffles on the chicken - yum. The waffles really isn't anything spectacular but I haven't had a waffle in more than a year so for me, it was quite a delight - and probably what made me go buy eggo waffles in the store the following week, sigh. With butter, small bit of strawberry and syrup, heck, it was pretty darn delicious. Also, the serving is huge. I had about three fried wings left over and about 1/4 of my waffle left and I was stuffed like a thanksgiving turkey. They are also known for their fried catfish and that was actually pretty darn tasteful too.
Also, I had the coffee - good, normal restaurant coffee - but wish I had got their house made sweet tea or lemonade. Next time! I'd give this place a 4 out of 5. Good food, good service, just the wait is a little long and they don't have a big enough "entry" for folks to wait inside.
I love eggs. I can probably attribute this to my dad who loves eggs just as much as I do. When I was little and my mom was in Taiwan for the summer, it was the pops and me alone for an entire summer. Pretty fantastic - from getting Burger King Whoppers, learning to sing Taiwan music in the car to having eggs for breakfast, lunch or dinner, it was a pretty memorable two months. He'd put eggs in soup, pan fry eggs for dinner, add an egg to an onion pancake for breakfast.
So I found this recipe from Cooking Light and immediately made this the next morning for brunch. It reminds me of a dish my mom would make for lunch - a salty steamed egg custard that served as a side dish when she'd make rice porridge. Hrm, I need to ask her how for that recipe!
So what is Eggs en Cocette. Baked eggs with cream where the yolks is warm and deliciously runny. Why do you need to have runny yolks? So you can dip your toast and sop up all the goodness! Ack, so good.
These things are popular! Not only did Wednesday Chef make a recent post, Liz Chuk also mentioned how delicious this would be. Too bad our BFs don't appreciate the goodness of such a decadent dish. Le sigh. It's okay, more for us! Wednesday Chef had a good idea to add in some veggies to the dish so I will try that next time. I made one slight adaptation to this recipe and cut down on the butter.
Simple Baked Eggs
Need: 6 oz ramekins (one per serving but I was able to eat two!)
Butter
2 large eggs
S&P
2 tsp heavy cream
fresh grated parmessan cheese
1. Preheat oven to 350.
2. Rub the inside of the ramekins with butter (take 1/2 tablespoon cube and lightly rub). I tried to use as little as possible. Sprinkle a tad bit of parmessan cheese at the bottom then carefully break the egg into the ramekin making sure not to break the yolk. Add a pinch of S&P (be care on salt especially if you add the cheese which has its own amount of saltiness) and a teaspoon of cream. Sprinkle a tad more cheese on top. 
3. Put the ramekins into a deep baking dish and fill the baking dish with hot water until it comes up half way of the ramekins. Bake for 20-25 minutes. Enjoy! Serve with toast so you can sop up the runny goodness of such dish!
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