Start by heating the waffle iron. I use a Belgian waffle maker because the holes are deeper. Belgian waffles aren't all sweet - this one is savory.

Mix the yogurt with 1/4 of the herbs. Set aside. 

Next, mix all the dry ingredients into a large bowl using a small whisk.

Stir in the herbs and cheese and coat them with the flour mixture.

Slowly pour in the milk, then the butter and last the egg, whisking to fully blend all the ingredients.

Lightly oil the waffle maker with olive oil on both sides. Pour a full cup of the mixture onto the waffle iron. If you are using a regular iron, use just enough to fill all the irons.

Cook on the iron until it's crispy and golden brown.

Carefully remove from the iron to an oven-proof plate and keep warm in the oven.  Fry the eggs to your preference. Over-medium or over-easy keeps the yolk runny. When you break it open onto the waffle it's almost as good as the butter.

Serve the waffles topped with melted butter, a fried egg and a dollop of herbed yogurt. Garnish with a little parsley and crispy fried sage leaves.