Busy winter mornings means breakfast can fall by the wayside. Not for long! Thanks to crispy, golden Van’s® Organic Waffles, we're taking on busy weekday mornings with a warm and filling breakfast (or anytime snack)! Make these extra special and top your waffle with a tart lemon curd, ripe persimmon slices and blood orange segments for a bright combo that will have you fueled up to take on the day. You can even make the curd in advance so this breakfast comes together in no time!
- 1 package Van’s® Organic Waffles
- Lemon curd, (recipe below) for garnish
- Blood orange, supremed, for garnish
- Persimmons, sliced, for garnish
- Pomegranate arils, for garnish
- Mint leaves, for garnish
- Banana, slices, for garnish
Divide cooked Van’s® Organic Waffles between plates and top each with lemon curd, blood orange segments, pomegranate, persimmon slices, mint leaves and banana slices, then serve.
For the Lemon Curd:
- 4 eggs, (yolks only)
- 1/ 3 cup sugar
- 1/ 3 cup fresh lemon juice
- 6 tablespoons room temperature unsalted butter
Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar and lemon juice to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined. Strain through a fine mesh strainer.
Let cool, then place in the refrigerator for at least 2 hours before using.