I don’t know about you, but the only time I pull out my waffle maker is to… well… make waffles. So, needless to say it isn’t used a whole lot. I’ve seen many recipes using the waffle maker and on those occasions I tell myself that I’m going to try those, but then I move on to something else. So, my lonely little waffle maker stays hidden away (ok not exactly hidden, but more like shoved to the back because I needed more space) and does not get used. Well, today is the day it gets to shine. I decided to make a bacon, egg and cheese breakfast sandwich……with raspberry jam.
Here’s what you need:
Hubby did not want to try one until….. as he said, you go first…. so this is for one serving, but you can make as many as you desire.
*2 slices of bread; I used white bread, but use any kind.
*2 slices of bacon
*2 eggs
*salt and pepper to taste
*1/3 C. Shredded cheese; I used Monterrey Jack Cheddar blend
*raspberry jam; to taste
In a medium skillet ( I used a no stick skillet because I wanted to cook the eggs in the same pan for less clean up), cook bacon until crisp; drain and set aside. Wipe out bacon grease from the pan leaving a small amount to cook the eggs.
In a small bowl, add eggs and beat with a whisk. Heat skillet on medium heat, add eggs, salt and pepper. Cook while lightly stirring with spatula until thickened and there is no more liquid from the egg; set aside.
Heat waffle maker on medium and spray with no stick spray.
Spread raspberry jam on the bread slices. Place one slice into the waffle maker.
Place egg on top of the bread.
Top with the bacon and then the cheese.
Top with the other bread slice, jam side down. Close waffle maker and cook until golden brown, about 3 minutes.
Serve and enjoy!
A Foodie In The South 