I’m a huge supporter of using store-bought ingredients and making them special. As if using two waffles as your breakfast sandwich bread wasn’t awesome enough, an impressive spicy maple butter will knock this meal out of the park.
Whipping up a special butter right after you’ve crawled out of bed may seem like climbing Mount Everest before you’ve had your coffee. Instead, make it ahead of time. I promise you it is so worth it.
If you are feeling extra fancy, experiment with a variety of frozen waffles. Blueberry waffle egg sandwich with spicy maple butter, anyone? You may be on to something.
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Waffle Egg Sandwiches with Spicy Maple Butter
For the spicy maple butter:
1/2 cup real maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt
8 tablespoons (1 stick) unsalted butter, at room temperature
For the sandwiches:
8 frozen waffles
2 tablespoons butter
4 large eggs
Salt and pepper
4 slices cheddar cheese
8 slices of cooked bacon, cut in half crosswise
Bring the maple syrup to a boil in a small saucepan. Reduce the heat and cook until a candy thermometer reads about 240 degrees, 8 to 10 minutes. Swirl the pan off the heat occasionally to prevent the syrup from boiling over. The syrup is at the right temperature when the foam begins to thicken and the bubbles pop less rapidly. Remove from the heat and stir in the cinnamon, cayenne and salt.
Transfer the mixture to a stand mixer fitted with the paddle attachment. Beat until the syrup cools slightly, 1 to 2 minutes. Add the butter a tablespoon at a time and beat until the whole mixture is well-incorporated and opaque. Refrigerate in an airtight container up to 2 weeks. You’ll need 1/4 cup for the sandwiches.
For the sandwiches: Toast all of the waffles. Spread each waffle with 1/2 tablespoon of the spicy maple butter.
Warm a large skillet or griddle on medium heat. Add the 2 tablespoons butter, swirling to coat pan as it melts. Crack the eggs into the pan and season with salt and pepper. Cook a few minutes until the edges start to crisp and the white begins to set. Cover the pan or flip each egg and cook until the whites are completely set and the yolks are still runny, about 2 minutes longer.
Turn off the heat, place 1 slice of cheese on each egg, cover and let the residual heat melt the cheese, about 30 seconds.
Use a spatula to place each egg on a waffle. Divide the bacon over the eggs. Top with the remaining waffles. Serve, cut in half.
Yield: 4 servings.