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1
Waffles: Add the whole grain flour, cornmeal, salt, baking soda and pepper to a large mixing bowl and toss until blended. Add the grated potatoes, minced garlic, 2 eggs and then slowly add 2 cups warm water, being careful not to beat it too much (which makes the waffles tough). Let sit for 5 minutes while your waffle iron heats up. Spray the iron and leave on High for 2 cycles to ensure the potatoes inside are done. Transfer each waffle to a warmed plate.
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2
Eggs: Mix 8 eggs with the heavy cream and minced garlic, salt and pepper, then whisk until blended and cook slowly in a well-oiled pan. Gently scramble until done--don't let the bottom brown--you want them softly yellow and fresh looking! Divide the scrambled eggs between the 4 waffles, placing a good mound of them in the middle of each waffle.
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3
Spicy Queso Sauce: In a blender add the crushed crackers, evaporated milk, crumbled Queso, minced cilantro, minced japalenos, and salt. Pulse until fully blended but you don't want it soupy--you are aiming for a medium thickness, rather like a good mayonnaise. Add a little water or more milk if needed, but keep the mix fairly thick. Pour into a bowl and set in the fridge for one hour to let thicken.
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4
Garnish: Sear the yellow and orange pepper strips in a lightly oiled skillet. Garnish with a slice of Cheddar on top of the hot scrambled eggs, then the grated Gouda, then pour over about a 1/2 cup of spicy Queso sauce and garnish with seared pepper strips. Serve with smoked bacon and dilled fresh tomato slices for a real treat!
