Bacon, Cheesy Eggs and Waffle Sandwich

So every weekend I've gotten in the habit of making my boyfriend breakfast on Saturday (and sometimes Sunday) morning. I've pretty much nailed the bacon, egg and cheese on an everything bagel - it's down to a science at this point. It's starting to get kinda boring though and I'm surprised he hasn't gotten sick of them by now. I'm also dangerously starting to get addicted to breakfast sandwiches myself, so I've been trying to think of all the variations I can do. I recently made one for dinner that had caramelized onions and peppers on it - so so good. 

Here is a link to the waffle recipe

For this breakfast sandwich I have bacon, cheesy eggs, a drizzle of good quality maple syrup and of course delicious homemade waffles. Depending on how savory you want to go, cheese might be a nice addition under the bacon.

Cheesy Scrambled Eggs 
*always make your eggs last. This may seem obvious but they get cold SO quickly and they dry up when you try and keep them warm in the oven. 

Ingredients 
About a teaspoon or two of bacon grease
pat of butter
3-4 eggs
splash of milk
2-3 shakes/dashes of Tobacsco sauce
light sprinkle of sharp cheddar cheese
salt and pepper

In a bowl, whisk together the eggs, milk and tobasco sauce.

In a skillet over medium heat, melt the butter with the bacon grease.
(I bake my bacon at 350 for 15-20 minutes in the oven so I can do other stuff at the same time without having to stand over the bacon/get splattered with grease etc. Then, I pour some of the grease off the tin foil into the skillet)

With a rubber spatula, move around the eggs until that are almost fully cooked. Then sprinkle the cheese on top and continue to turn the eggs until they are just barely wet. They will continue to cook in the skillet when the stove is turned off so I don't like to cook them all the way, otherwise they will get dry.

Sprinkle with salt and pepper and serve immediately

Buttermilk Waffles

Out of the three years that Courtney and I have had a waffle maker in our apartment, I think we have used it two times. That is SO pathetic. Especially because it is such a treat to have fresh waffles for breakfast on Sunday after a long weekend, and it's actually a little less involved than making eggs, bacon etc. etc. I was also on a roll this past weekend with cooking because the weather is amazing. It’s officially Spring. This is when I spend WAY too much money buying food to make for other people. But I don’t care because I love it. It’s actually my favorite activity and this semester the more opportunities I have to host people at my place the better. It’s impossible to cook fun things without somewhat exotic ingredients anyway (and when I mean exotic I mean like shrimp, cabbage, buttermilk, chipotles in adobo sauce etc.); basically just “exotic” for a college student in the middle of nowhere with a pretty limited budget. (The shrimp tacos were a serious splurge – next time I host remember NOT to do any kind of seafood…)

After making these I really want to make savory ones now; like savory chive waffles with pulled pork on top...and crispy onions...

Buttermilk Waffles 

Ingredients 

1 ½ cups all-purpose flour

¼ cup sugar

¼ cup cornstarch

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cup low fat buttermilk

2 large eggs

½ cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

*non stick spray (I used bakers spray, and I wish I had used regular pam. I think it prevented the waffles from getting as crispy because its general used for cakes etc.)

Directions 

In a medium sized bowl, mix together the dry ingredients.

In a separate bowl, combine the buttermilk, cooled butter, and vanilla and mix. Then add the eggs. (I suggest adding the eggs last because personally I didn't let my butter cool enough the first time and I thought the eggs might have cooked a little, so I had to start over) The butter might look weird in the milk if you don't let it cool enough (like form tiny clumps) but this isn't a big deal. It doesn't make a difference in the end result.

Add the wet ingredients to the dry and whisk until just combined. Pour about 3/4 of a cup of batter into the waffle iron and cook to your preference. (amount of batter my vary depending on the size of your iron so place a tray or towel under for easy cleanup)

Waffles

Courtney got a waffle maker from her aunt for Christmas, and we have been planning on making waffles for ages now. To be honest, I never thought it was actually going to happen. The only time we would be able to make breakfast would be over the weekend. Considering the condition the both of us are usually in Saturday and Sunday morning as a result of the previous evenings festivities, there is no way we could rally ourselves to make them. I decided the best solution to this problem would be to make them for dinner/dessert. The dining halls serve breakfast for dinner sometimes, so why not us? I think over two thousand people liked this recipe (or some absurd number like that) so I knew these had to be a winner. Its a pretty fool proof recipe and doesn't require any specific ingredients (like buttermilk. I mean the stuff is good, but who has buttermilk hanging around on the reg?) It's also nice to be able to make something that I can basically put all of the ingredients in at once without having to worry about over beating, under beating, folding versus blending etc. Baking is such a specific science so its nice to get out of the lab every now and then.


Homemade Waffles
Find the waffle recipe here. Find homemade whipped cream recipe here.

Ingredients

2 eggs
2 cups all purpose flour
1 3/4 cups whole milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

While the waffles iron is heating up, beat the eggs in a large bowl until foamy. Then add the rest of the ingredients and blend until no longer lumpy.

Cooking time depends on your iron, but I cooked mine for about 6.5 minutes on slightly higher than medium heat. (They probably could have been crunchier - slash cooked longer - but I couldn't really stand the wait...)