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The trusty lunch-counter trinity of bacon, lettuce, and tomato takes the form of breakfast here, sandwiched between savory bacon and cheddar waffles and topped by a fried egg with crisp edges and a luxuriously molten yolk. You can wrap the whole thing up and eat it on the run, or cook up some hash browns and enjoy breakfast at home.
BY:Nellie's Kindness Crew
For some extra bacon flavor, you can use the bacon fat produced during the cooking process to replace some or all of the melted butter in the waffle batter.
We find a 5" square classic waffle iron works best for this recipe. A Belgian-style waffle iron yielded waffles a bit too large and thick for this particular sandwich.
You can make the waffles ahead of time and just refrigerate them for up to 24 hours or freeze up to 2 weeks. To reheat, toast in a 325F oven directly on the rack until warmed through, about 5 to 7 minutes.
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