The One Surprising Thing You’re Not Putting on Waffles and Should Be
Move over, maple syrup! You've been replaced.
Next time you cook a batch of fluffy waffles for breakfast, there’s one thing you should add on top to make them even better: an over-easy egg.
You read that right! The taste and texture of a sweet, fluffy waffle combined with a savory egg are what breakfast dreams are made of. It’s truly the best of both worlds. When the yolk breaks and oozes into the waffle’s valleys…oh my.
Need more proof? Taste of Home‘s very own copy chief, Deb Mulvey, is an advocate of this egg-cellent waffle topper. She dresses hers with sea salt, freshly ground pepper and a splash of maple syrup. Here’s how to make this sweet and savory breakfast treat at home.
How to Make Waffles Topped with Over-Easy Eggs
- 4 waffles (Either prepare your favorite recipe or pick up a pack from the freezer aisle.)
- 1-2 tablespoons butter
- 4 eggs
Step 1: Warm up the pan
Heat butter in a nonstick skillet over medium-high heat until it’s hot and foamy.
Step 2: Add the eggs
Break the eggs and gently slide them into the pan, one at a time. Reduce the heat to low. Not a fan of over-easy? Try cooking your eggs in another style.
Step 3: Cook until firm
Cook the eggs slowly until the whites are completely firm and the yolks begin to thicken. Make sure they don’t harden too much.
Step 4: Flip!
Slide a spatula under each egg and carefully flip. Cook until the eggs reach desired doneness.
Step 5: Top your waffles
Set each over-easy egg on top of a waffle. Sprinkle the egg with a dash of salt and ground pepper, then douse it with maple syrup. If you want to make a waffle “sandwich,” simply stack on another waffle. Enjoy!
Find More Surprising Toppings to Try
If you want to add even more flavor, here are some other great toppings to try with your egg-and-waffle combo:
- Savory: green onions, roasted red peppers, mushrooms, sliced avocado
- Sweet: cinnamon, maple syrup, gingerbread syrup, berries
- Spicy: sliced jalapeno peppers, sliced banana peppers, hot sauce (Make your own at home or scope the store for our Test Kitchen’s pick.)