Waffle Breakfast Sandwiches
User Reviews
5
Waffle Breakfast Sandwiches
Description
This recipe begins with waffles made from a batter of all-purpose flour, sugar, baking powder, salt, egg, milk, melted butter, and vanilla extract, cooked until golden in a waffle iron. Meanwhile, mushrooms are sautéed in butter until soft, and canned baked beans are heated through. Eggs are fried to the cook's preference using a neutral oil. Assembling the sandwich involves layering warm baked beans, mushrooms, eggs, and fresh arugula between two waffles, seasoned with salt and pepper for balance.
The waffles provide a slightly sweet and crispy foundation that contrasts with the savory, moist filling ingredients. The arugula adds fresh, peppery notes and a textural lift. The sandwich presents as a balanced breakfast choice combining sweet, savory, creamy, and earthy elements.
Serving these while warm preserves optimal texture and flavor. Baking or toasting the waffles to a crisper finish helps prevent sogginess when loaded with the moist toppings. For variation, poached eggs can be used, ideally serving the sandwich open-faced to reduce mess. Leftover waffles can be stored frozen for months and reheated before assembling.
Ingredients
For the waffles
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
For the toppings
- 1 teaspoon butter
- 1 cup mushrooms sliced
- 1 baked beans canned
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 egg
- arugula small handful
- salt
- black pepper
Instructions
- Preheat the waffle iron.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate small bowl, bet the eggs then stir in the milk, butter and vanilla.
- Pour the wet mixture into the flour mixture and stir to combine well.
- Ladle the batter into the waffle iron and cook until golden.
- Meanwhile, heat the butter in a frying pan, then add the mushrooms and saute for a few minutes until soft.
- Heat the baked beans until warm, then set aside.
- Heat the oil in a frying pan, then crack in the eggs and fry to your liking (sunny side up, over easy etc…).
- To serve, place two waffles on two plates. Spoon on some of the baked beans, layer with the mushrooms, then eggs and arugula. Season with salt and pepper, then place the remaining waffles on top, like a sandwich.
- Cut in half and serve.
Notes
- Cooking waffles until well done enhances crispness and helps prevent sogginess in the sandwich.
- Serve sandwiches warm for best texture and flavor.
- If using poached eggs, consider serving open-faced to avoid spills.
- Store leftover components separately in airtight containers to maintain texture; assembled sandwiches may become soggy.
- Freeze leftover waffles for up to 3-4 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 260mg | 87% |
| Sodium | 937mg | 39% |
| Potassium | 781mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
