Saturday, March 8, 2014


bacon, lettuce, egg, waffle & tomato open-face sandwich

White Cheddar Waffles
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 large eggs
2 cups whole milk
8 tablespoons unsalted butter (1 stick), melted
2 cups shredded sharp cheddar cheese (about 5 ounces)

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Remove to a plate. Repeat with the remaining batter. When ready to assemble sandwiches, pop the waffle in the toaster for a few minutes until warm. Layer, waffle, lettuce, tomato, bacon with egg on top. Enjoy!
These waffles are also delicious on their own - try with a bowl of soup or cut up for appetizer with a dip. So tasty!

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