Breakfasts, Main Dishes, Snacks

eighty one

Waffle Fried Egg Sandwich

There’s something about wintry weather that makes me want to eat hot breakfast foods for every meal of the day. Maybe ’cause in my book they’re just the ultimate comfort food. And I don’t know about anyone else, but nothing says eat copious amounts of comfort food like being in the middle of the depths of hell finals week, which is where I currently am. It’s the worst, #srsly. Anyway, I guarantee that the moment you bite into this sandwich, which happens to involve at least two great breakfast comfort foods, you will forget about everything else you have to do today for a few brief moments. Trust me, I’m only here to help, guys! My favorite part of this sandwich is the fact that there are endless possibilities in terms of jazzing-it-up-ness (yes, real term. You’re welcome): you could add breakfast meats, several different kinds of cheese, hot sauce, pesto, avocado, tomato, sauteed onions, and more! Have fun with your sandwich!

Sandwich

– Waffles (scroll down for recipe)

– 2 eggs (or however many makes you happy, I don’t judge)

– sharp cheddar cheese

– salt and pepper

Preheat your oven to its lowest setting. Make the waffles. Once the batter is prepared, make a waffle. If you’re planning to make several sandwiches, place the waffles on cookie trays and keep them in the oven, flipping them every 5 minutes so they stay warm and crisp throughout the cooking process. Fry your eggs (I like them fried over medium here, in case you were curious) and then assemble your sandwich using what I included in the recipe, or get fancy with some of the suggestions I included in the explanation! There are no wrong answers!

Waffles (adapted from the Fannie Farmer Cookbook and Pancakes and Waffles, makes about 10 6-inch waffles)

– 1 1/2 cups flour

– 2 tsp. baking powder

– 1/2 tsp. salt

– 3 eggs, separated

– 1 cup milk

– 5 tbsp. butter, melted and cooled

– splash of very bubbly seltzer

Sift dry ingredients. Whisk egg yolks, milk, and melted butter (the best way to do this is to whisk the yolks while streaming in the butter, then slowing streaming in the milk. This helps you avoid any re-solidifying of the butter from the coldness of the milk). Add the dry to the wet ingredients and whisk until just mixed. Beat egg whites with an electric mixer until stiff peaks form. Fold into batter, but don’t overmix. Add the splash of seltzer and make those waffles! (Also: if you’re looking for a sweeter waffle, add 1 tbsp. sugar and 1 tsp. vanilla extract along with the dry and wet ingredients respectively!)

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