By Protein
Egg & Bacon Waffle Breakfast Sandwich Recipe
Ingredients
- 3 ea. Waffles, 5-inch rounds, (Sub-Recipe)
- 2 tbsp. Maple Aioli (Sub-Recipe)
- 4 ea. Wright® Brand Naturally Hickory Smoked Regular Sliced Bacon
- 1 ea. Egg, fried (sunny-side-up)
- 1 ea. Cheddar Cheese, sliced
Crispy Wright® Brand bacon and a golden fried egg with a runny yolk are layered with melty cheddar and sweet-and-savory maple aioli, all pressed between two toasted multigrain waffles.
Made with Wright® Brand Naturally Hickory Smoked Regular Sliced Bacon, Flat-Pack®, 15 Lbs, 14-18 Slices per Pound, Gas Flushed
Directions
- Prepare two waffle rounds to a golden crisp.
- Cook the bacon on a griddle until crispy.
- Fry the egg, keeping the yolk runny in the middle.
- Spread maple aioli on the bottom waffle, then top with a slice of cheddar cheese, two strips of bacon, the fried egg, and two more strips of bacon. Finish with the top waffle.
Waffle Rounds
Yield: Approximately 4 to 5 Waffles
Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp. Granulated Sugar
- 1 tbsp. Baking Powder
- 1/4 tsp. Salt
- 1 3/4 cups Milk
- 2 ea. Eggs
- 1/4 cup Butter, melted
- 1 tbsp. Vanilla Extract
Directions
- Preheat the waffle iron.
- Whisk the dry ingredients (flour, sugar, baking powder, salt) together in a mixing bowl.
- In a separate bowl, whisk the wet ingredients (milk, eggs, vanilla).
- Slowly combine, whisking the wet ingredients into the dry.
- Melt the butter, let it cool, then whisk it into the batter.
- Grease the waffle iron to prevent sticking.
- Pour about 1/2 cup of batter (or what your iron holds) onto the iron, close, and cook until golden brown.
Maple Aioli
Yield: Approximately 3/4 Cup (about 6 Portions at 2 Tbsp. Each)
Ingredients
- 1/2 cup Mayonnaise
- 2 tbsp. Maple Syrup
- 1 tsp. Lemon Juice
- 1/4 tsp. Garlic Powder
Directions
- Whisk all ingredients together until smooth.
- Hold chilled until ready to use.
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