• 2 cups all-purpose flour

• 1 tbls. sugar

• 2 tsp.baking powder

• ½ tsp. salt

• ¼ tsp. freshly ground pepper

• 4 tbls. unsalted butter, melted

• 1 tbls. finely chopped rosemary

• 3 large eggs

• 2 cups buttermilk

• 2 tbls. extra-virgin olive oil

• 2 tbls. sherry or sherry cooking wine

• 1-1/2 lbs. cremini or white mushrooms, sliced thick

• ¼ cup chopped flat-leaf parsley

• 8 large eggs

Prepare waffle batter. In medium bowl, whisk flour with sugar, baking powder, salt, and pepper. In another bowl, combine butter and rosemary, then whisk in buttermilk and eggs. Gradually stir wet ingredients into flour mixture. Set aside, covered.

Make the topping. In large skillet, heat olive. Add mushrooms, sherry, and parsley, then season with salt and pepper. Cover and simmer for five minutes over moderately high heat. Keep warm.

Make the waffles, following manufacturer’s directions. Immediately after each waffle is baked, place it directly on the upper rack of a warmed oven.

Make the eggs how dad prefers them.

Assemble the dish. Place two waffle sections each on four warmed plates. Arrange two eggs on top of the sections, and spoon the mushroom mixture on either side. Garnish with fresh parsley or rosemary and red pepper or tomato slices. Serve the remaining waffles and mushroom mixture separately.