For breakfast or brunch, serve fresh fruit and yogurt to top these dense waffles.
In a medium mixing bowl stir together the flour, brown sugar, baking powder, and salt. Set aside.
In a small mixing bowl stir together the cream cheese and egg yolk until smooth. Stir the milk and oil into egg yolk mixture. Add egg yolk mixture to flour mixture all at once. Stir just until combined but still slightly lumpy.
In a small mixing bowl beat the egg white until stiff peaks form (tips stand straight). Gently fold beaten egg white into flour and egg yolk mixture, leaving a few fluffs of egg white in the batter. Do not overmix.
Pour half of the batter onto grid of a preheated, lightly greased waffle iron. Close lid quickly; do not open during baking. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid.
If you wish, serve sausage links or ham slices and glasses of fruit juice with these waffles.