Name: Cheddar Cornbread Waffles with Fried Eggs
Yield: 4 to 6 (5-inch round) waffles
Ingredients: 1 1/2 cups all-purpose flour; 1 cup coarsely ground cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 3/4 cups buttermilk; 2 large eggs; 6 tablespoons unsalted butter, (melted); 8 ounces sharp white cheddar cheese, (grated); 1 cup cherry tomatoes, (quartered or halved); 4 scallions, (thinly sliced); 3 tablespoons snipped chives; 1/2 tablespoon butter; 1/2 tablespoon flour; 4 ounces half and half; 6 ounces white cheddar cheese, (freshly grated)