Sunday, February 24, 2013

Waffles and Waffle Breakfast Sandwiches

Yesterday morning I made waffles and this morning I used the leftover waffles to make a breakfast sandwich.

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
3 eggs, separated (egg whites, beaten until stiff but not dry)
1-1/4 cups milk
4 tablespoons vegetable oil
Beat egg yolks.  Add milk and oil.  Beat thoroughly.  Add to dry ingredients.  Combine quickly.  Gently fold in egg whites.  Bake 3 to 4 minutes in a hot waffle iron.  Serve with heated maple syrup.  I also used a blueberry sauce that was imported from France (it is made out of fruit and sugar).

Waffle Breakfast Sandwich
(Makes 1 sandwich)
1 egg
1 half of a left over waffle
Slice of cheese
Cut the waffle half in half and place both sections into a toaster and lightly toast.  In a small custard dish, spray with olive oil.  Add egg to custard cup and beat with a fork to break egg yolk.  Place a piece of wax paper over the custard cup and place in microwave.  Cook for 45 seconds at 40% power.  Then cook at regular power for 15 seconds.  (This is what works for my microwave without blowing egg all over the place).  Place egg on toasted waffle, top with cheese and place other half of waffle on top.

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