Minty Zucchini Waffles with Poached Eggs, Smoked Trout and Ricotta Goat Cheese

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I always love trying new food, especially when it comes to entertaining. We were chatting with food stylist Mariana Velasquez at an event where she was speaking about food styling and taste making. While Mariana being a food stylist is a job description that most understand, she’s also a taste maker. She considers style and trends not only with her ideas about food, but also beyond the table, plus she’s incredibly fashionable and stylish, making chic look effortless.

We invited Mariana up to Stony Ford to see what her ideal menu was for a summer afternoon. Over the next few weeks, we’ll share the entire meal, including all the recipes. Let’s start with these waffles! As soon as I saw this recipe I knew it would quickly become my brunch secret weapon. There is way too much zucchini in the garden (we had no idea three plants were to much for two people). And my love for smoked fish runs deep, but I never know how to eat smoked trout, except the typical New York bagel get up. Then the recipe turns into a triple threat with the poached egg. What more could one ask for in the perfect brunch recipe? Perfectly savory.

Minty Zucchini Waffles with Poached Eggs, Smoked Trout and Ricotta Goat Cheese Recipe

Inspired by a carrot waffle I had the other day, I came up with this sweet and smoky brunch thought… In the fall I want to make a celeriac version. I love waffles but often I crave a savory hardier meal. Mariana Velasquez

Serves 4


  • 4 cups grated zucchini
  • 2 cup  AP flour
  • 2 teaspoon baking powder
  • 2 tablespoons chopped parsley
  • 1 tablespoon mint, chopped
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 eggs
  • ¼ cup buttermilk
  • ½ cup water


  • 8 oz smoked trout, flaked
  • 1 tablespoon lemon zest
  • 4 tablespoons lemon juice
  • 1 tablespoon parsley leaves
  • 1 tablespoon mint leaves
  • 4 tablespoons goat milk ricotta cheese
  • Black Pepper
  • 4 poached eggs, if desired
  • a pinch of esspellete pepper


  1. Toss zucchini, flour, baking powder, parsley and mint in a medium bowl. Season with salt and pepper and preheat your waffle iron.
  2. In a separate bowl (I love using a liquid measuring cup for this for easy pouring and less dishwashing) combine olive oil, eggs, buttermilk and water. Add to the zucchini mixture and fold to combine.
  3. Spread onto the well-oiled waffle iron and cook until golden, remove from the iron and keep warm while you make the next waffle.
  4. Meanwhile, combine trout, zest, lemon juice and herbs in a medium bowl. Season with black pepper.
  5. To serve, break waffles into triangles or keep whole, top with poached egg, trout salad, a dollop of goat cheese and a dash of pepper.

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  1. Denise says:

    I am crushing on this recipe – perfect for end of summer zucchini!

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