I made a creation the other day and since then I have been dying to share the recipe with you! This week is all about waffles and I'm starting off with savory green eggs and Canadian bacon waffle sandwich. If you don't know this about me already, I love, love, love waffles. If I pass by a waffle restaurant, I find myself wanting to try it even if I know nothing about the establishment. Sure, waffles are excellent with a dollop of butter and some syrup, but turning them into waffle sandwiches are my new obsession. I know it's been quite a while since my last waffle sandwich, slow roasted balsamic beef waffle sandwich, but I am back on, fully loaded! Here I present to you, a breakfast waffle sandwich made of pesto, fried eggs, and Canadian bacon, or green eggs and bacon!
Green Eggs and Bacon Waffle Sandwich
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon sugar
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 garlic clove minced
- 2 cups basil
- ½ cup pine nuts toasted
- ½ cup grated parmesan
- ¾ cup olive oil
- salt and pepper
- 12 slices Canadian bacon
- 8 eggs
- Prepare the waffle batter. Combine flour, cornstarch, baking powder, baking soda, sugar and salt in a large mixing bowl. Make a well in the center and add milk, vegetable oil, egg, and vanilla. Mix just until combined. Let batter rest for 30 minutes.
- Heat waffle maker and pour batter to make 4 waffles.
- Make the pesto by blending together basil - pine nuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.
- Heat 1 teaspoon oil on griddle or nonstick pan over medium heat. Add the sliced Canadian bacon and heat until crisp and warm, about 2 minutes. Set aside and keep warm.
- In the same pan, heat ¾ tablespoon butter in nonstick pan over low heat. Melt the butter slowly; the butter should not foam or sizzle. Carefully crack the eggs into the pan, one by one. Cover the pan with a lid and cook for 5 minutes or until the whites have solidified and the yolks have slightly thickened.
- Assemble the sandwiches. Lay 3 slices bacon per waffle on half of the waffle. Top with 2 fried eggs each and 1 tablespoon pesto, reserving the remaining pesto for next time. Serve.
**Helpful tips and common mistakes
In order to make a great waffle sandwich, you need to start with a great waffle. For my balsamic beef waffle sandwich, I used my standard recipe which yields a very light waffle. However, for this recipe, I wanted a waffle with more substance. Hence, time for a new creation! When you first combine the ingredients, the batter may appear thin. Don't worry, as it sits, the starch molecules in the flour absorb the liquid in the batter making it thicken.
Depending on the size of your waffles, you may end up with 3 or 4. This recipe can easily be doubled to make as many waffles as you need.
Of course, you can enjoy the waffles by themselves but why not take it one step further and turn them into green eggs and bacon waffle sandwiches? Make a quick pesto by blending together fresh basil with garlic, pine nuts, olive oil, and parmesan. You can substitute the pine nuts for almonds, walnuts, or even pistachios if you want to switch it up.
Fry the eggs and crisp up that Canadian bacon. Assemble the sandwiches by stacking on the bacon, eggs, and pesto.
The combination of Canadian bacon, sunny-side-up eggs, and pesto just can't be beaten. I prefer the Canadian bacon for the slight sweetness it has compared to regular bacon, but choose what your heart desires! I don't think I even have to tell you how delicious these sandwiches were. Another great factor? The waffles can be reheated in the toaster oven and crisp up beautifully. Stay tuned for my next post for another waffle sandwich (hint: it's a sweet version!).
For more breakfast inspiration check out this goat cheese, chive, and smoked salmon dutch baby!