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1
Lightly oil an 8-inch-square waffle iron and preheat it.
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2
In a medium bowl, whisk the flour with the sugar, baking powder, salt and pepper.
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3
In another bowl, combine the butter, shallots and rosemary; whisk in the eggs and then the buttermilk.
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4
Gradually stir the wet ingredients into the flour mixture.
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5
Pour one-third of the batter into the waffle iron and bake until browned, about 8 minutes.
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6
Set the waffle aside and bake the remaining batter in 2 batches.
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7
In a large skillet, heat the olive oil.
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8
Add the shallots and garlic and cook over moderate heat, stirring frequently, until softened but not browned, about 3 minutes.
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9
Add the mushrooms, sherry, parsley and thyme and season with salt and pepper.
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10
Cover and simmer over moderately high heat for 5 minutes.
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11
Uncover and add the cream.
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12
Cook, stirring, until the mushrooms are tender and the sauce is thickened, about 10 minutes.
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13
Season with salt and pepper and keep warm.
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14
Bring a large skillet of water to a boil and add the vinegar.
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15
Break 4 of the eggs into the water, 1 at a time.
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16
Simmer gently over moderate heat until the whites are firm and the yolks soft, about 3 minutes.
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17
Using a slotted spoon, transfer the eggs to a paper towel-lined platter.
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18
Repeat with the remaining eggs.
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19
Meanwhile, cut each waffle into 4 squares and toast until crisp.
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20
Set 2 squares on each of 4 warmed plates.
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21
Arrange 2 eggs on each plate and spoon the mushrooms on top.
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22
Pass the remaining waffles separately.
