Waffle Sandwiches?

This is the first summer two of our kids have REAL jobs. One son is working nights at the Pageant of the Masters while the other is working for the city. Our daughter’s doing odd jobs like babysitting, house watching, and dog walking. Needless to say, we’re over the moon with joy that they’ll be earning some pocket change (and it is only change, alas) this summer.

My son (the one working for the city) has considerably more hours per week than the other son. He also has to climb out of bed at the unthinkable¬†summer hour of 7AM on some mornings, which is quite an accomplishment for a teenager. Since I knew he was pulling a “double” a couple of days ago, I decided to make him a hearty stick-to-your-ribs breakfast (oh, and, let’s not forget that he has the metabolism of an 18 year old male and can eat ANYTHING he wants without gaining an ounce…makes me sick!). I looked around in the cabinets and fridge and came up with eggs, Prosciutto di San Daniele, maple butter, but, sadly, no bread. I looked at the maple butter again and thought of waffles. Could there be anything better to use as an envelope for crispy prosciutto and a sunny-side up egg? Probably not. So I set forth on mixing up a simple waffle batter.

Ingredients

  • 3 tbsp melted butter
  • 1.5 cups of flour
  • 1.5 tsp of baking powder
  • 1.5 cups of milk (you can use buttermilk, too)
  • 2 eggs
  • 2.5 tbsp of sugar
  • a pinch of salt
  • cinnamon to taste (optional)

Preheat your waffle iron. In a large bowl mix your dry ingredients. In another bowl, beat your milk and eggs together. Slowly incorporate your wet ingredients into your dry. Brush some butter or oil on your iron. Now, depending upon the size of your waffle maker, pour out enough batter (I used about 3/4 cup) into the center of your iron to ensure a full-sized waffle. This recipe makes about 4 regular sized waffles.

Before I began mixing up my batter, I preheated my oven to 400 and laid out the prosciutto on a baking sheet lined with aluminum foil. I baked these delicious strips of cured piggy until they were nice and crisp.

Once you remove your prosciutto from the oven, you can begin cooking your eggs. I like my waffles crispy, so save cooking those for last.

My method for sunny side-up eggs is quite simple. I heat a non-stick pan up pretty hot, crack my egg in the pan and turn the heat down to med-low. Once the albumin (the white part) has begun to coagulate, I turn the heat off and put a lid over the top of the pan until the albumin around the yolk no longer looks wet and runny. You have to keep a watchful eye on this or your yolk could become overcooked. An overcooked yolk will not create the luscious sauce you want to drip out, and all over, your sandwich.

Add some salt (I used Maldon sea salt flakes) and pepper. Remove your pan from the heat while you’re cooking your waffles.

Now you can begin cooking your waffles.

Once you remove your waffles from the iron, spread some maple butter on one side and begin assembling.

Salty, sweet, silky, and crispy all in one bite. Yummo!

Pass the maple syrup!!

“If it is true that dinner is becoming a solitary, fast-feed-yourself experience, I’m hoping that breakfast, with its easy, wholesome honesty, will be an opportunity to be with and share oneself with friends and family.” – Marion Cunningham

Eat well!

April

 

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