I made a creation the other day and since than I have been dying to share the recipe with you! This week is all about waffles and I’m starting off with a 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!
- 2 cups fresh basil
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup olive oil
- 1/2 cup grated parmesan cheese
- 3 waffles prepared according to recipe
- 9 slices Canadian bacon
- 6 eggs
- 3 tbsp pesto
- Make the pesto by blending together basil - pinenuts. 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 tsp 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 3/4 tbsp 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 tbsp pesto, reserving the remaining pesto for next time. Serve.
For complete waffle recipe click here
**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. I decided to try a new recipe this time and find one that creates a crispier waffle that has more flavor, but is not too sweet. Luckily for me, I found the perfect recipe after the first try! I have no shame in admitting that it is much better than my own recipe; the waffles are light with substance, crisp and actual have flavor. I found many waffles to be bland, but this particular one needs no syrup.
The main difference I found in this batter is the consistency. My usual waffle batter is not too thick but not very thin either; this recipe creates a thin, almost watery batter.
Although the recipe states that it yields 4 waffles, I have to agree with other reviewers in that it only actually creates 3. Even with 3 waffles, some of mine has several holes. Double the recipe if preparing for a group (trust me, these waffles will go quickly!)
The color of the waffle may look uneven on this side, but once it was flipped over, the waffle was a beautiful golden brown.
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 sandwiches? The combination of Canadian bacon, sunny side up eggs and pesto just can’t be beat. 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!).