- 1 tablespoon butter
- 8 eggs
- 1/4 teaspoon salt
- Dash pepper
- 8 frozen waffles
- 8 bacon strips, cooked and drained
- Maple syrup
- In a large nonstick skillet, melt butter over medium-high heat. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, cut into four wedges.
- Meanwhile, prepare waffles according to package directions. For each sandwich, place one waffle on a plate. Layer with an omelet wedge, two bacon strips and another waffle. Serve with syrup. Yield: 4 servings.
Originally published as Waffle Sandwiches in Quick Cooking March/April 2001, p38
Reviews for Waffle Sandwiches
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Reviewed Sep. 4, 2014
"This merely shows one how to cook some eggs. Where is the recipe for Dutch Honey Syrup? It says " below" yet there is nothing there?"
Reviewed May. 3, 2014
"This is great if you cut the sandwich in half, and then dip in syrup. Yum!"
Reviewed Feb. 11, 2014
"Seriously, this is not a recipe!!!!"