I wanted to start of a series called Waffle Wednesday with this recipe for waffles with eggs and bacon! It’s a delicious savory recipe that works for breakfast, lunch, or dinner!
Just as a heads up, this waffle recipe requires the Scandinavian style heart waffle iron, not the thicker Belgian/American waffle irons.
If you try the recipe I would love to hear what you think! If you try the recipe I would love to hear what you think! If you try the recipe I would love to hear what you think!
Vaffel med egg og bacon - Waffles with Egg&Bacon
Prep Time10 minutes
Cook Time20 minutes
Additional Time30 minutes
Total Time1 hour
200 grams / 7 oz bacon.
2 dl / 7 oz all purpose flour
1 dl / 3 oz corn flour.
1 teaspoon salt.
1 teaspoon dry yeast.
50 grams / 1.7 oz melted butter.
2 dl room temp milk.
2 tablespoons finly chopped chives.
2 canned corn cobs.
3 spring onions.
1 tablespoon oil.
½ teaspoon salt.
¼ teaspoon pepper.
Mix together flour, corn flour, salt, and yeast in a bowl to make the batter.
Melt the butter in a small pot, remove pot from heater and add the milk. Pour the mixture over in the bowl with the dry ingredients and mix everything well together. Stir in the chopped chives and cover the bowl. Let the batter rise for 30 minutes.
Cut around the stalk of the corn cob around the whole piece. Cut the tomato into four pieces, remove the inside and cut the tomato in dices. Mix corn, tomato dices, and finely diced spring onion in a small bowl. Add oil, chives, salt, and pepper.
Cook the waffles in a well oiled waffle iron. Put the done waffles on a cookie rack with a towel over them to keep warm.
Fry bacon slices in a warm frying pan until they're crispy. Lay them on a plate with a piece of paper towel to drain the fat.
Fry the egg in a warm frying pan with a little butter until the white is stiff.
Serve the waffles with the corn mixture, crispy bacon and fried egg.
Recipe Source: Matprat.no Photo Credit: Mari Svenningsen