Last month when I was so sick, I spent a lot of time resting on the couch, watching TV. This was on some cooking show, they were making a breakfast sandwich using only a waffle iron. Sounded like fun. It took me a couple of times to get the timing right because it all happens fast. Start to finish it was ten minutes per sandwich. And clean up was a breeze. Paper towel to clean out the waffle iron is all you need.
I started with the biscuits, because I didn’t want the bacon to flavor everything. I first tried refrigerator crescent rolls, but they were hard to work with and way too sweet. My second try was with refrigerator biscuits. I thought they worked about really well. The crew on the show actually reheated store bought bagged croissants. That would work, too. For the biscuit, I used one biscuit that I separated in half to cook. You could use two if you wanted thicker sandwich.
Next up: bacon. My waffle iron is 7 inches across and easily held two slices of bacon, cut in half. It cooks up fast, so keep an eye on it.
It was crisped in less than 2 minutes. I then drained off the excess grease and it was time for the eggs and cheese.
I had no trouble with it sticking, because the bacon grease kept the waffle iron well oiled. Mine held only one egg. Milk worked better than water for mixing. And my iron has adjustable temperature, so on my second try, I lowered it to the lowest setting and got the egg the way I liked, less brown, more light and fluffy.
The eggs were surprisingly fluffy, no matter what, but milk gave them a bit more loft. You could easily add green pepper or onions to the mix, maybe even tomatoes. Just watch the amounts because you don’t want the egg to spill out of the sides, then you have a mess.
The key to preparation is to have everything ready to go. Biscuits separated, egg beaten, cheese shredded and bacon cut. Then it is a quick process – biscuit took 2 minutes, bacon took 2 minutes, egg took less than a minute, then I added the cheese and that was another 30 seconds, tops. Assemble and eat. Yum.
for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
I’ve been dithering a bit on using that tofu but I finally managed to use up about half of the block on this Tyler Florence recipe. I used the dried mushrooms I have in the pantry, some shiitakes I believe, but the original packaging is gone. I keep them in a big plastic jar. I looked for some pork to use in this thing but settled on a half chicken breast. I think I used too much corn starch thickener because the final instruction in the recipe was to stir the soup to set up a swirling current so the egg would self-incorporate. This was so thick that that just wasn’t going to happen so I stirred it with a spoon as the egg drizzled in. I never get the egg right in these things.
I’ll get around to that miso soup I talked about the other day, I swear!