By Michele L.
I love breakfast. I love sandwiches. I’ve taken those two loves and combined them in (in my opinion) an innovative way. And guess what…I love it! Today’s recipe is the BWELT. Pronounced bwee – el – tee. I take a savory waffle and top it with crispy bacon, lettuce, tomato, and a fried egg.
First things first – the bacon. Bacon can be messy. You have to stand over the pan to make sure it doesn’t burn. You have to dodge sputtering bacon grease. You have to wipe down the entire kitchen. Who has time for that? That’s why I bake my bacon in the oven. Lay the bacon in a single layer on a parchment paper lined sheet and pop it in the over for 15-25 minutes, depending on the thickness of your bacon. In this case the parchment is important because it prevents scorching, and we are going to amp up the flavor of the waffles by incorporating the bacon fat!
Next up – the waffle. I wanted this sandwich to scream BACON, but I didn’t want it to be so big that you had a hard time eating it. So I decided to add bits of chopped bacon directly to the batter. You could stop there, make the waffles, and cover them in syrup. But I added a few more savory seasonings, like chives and hot sauce, to make sure that this sandwich is packed with flavor. Any time you are making a batter (waffles, pancakes, crepes, etc.) it’s best to let the finished batter sit in the refrigerator for 10-20 minutes. This allows the proteins that form when you mix the batter to relax and will result in a tender, fluffy pastry.
Once you’ve made your bacon and waffles, it’s mostly about assembly. Fry up the egg however you like it, but I highly recommend leaving the yolk a little runny so that when you cut into your sandwich, the yolk becomes like a sauce that will make everything extra decadent. Then stack away! This sandwich if yours to make your own. Add extra tomato, take it easy on the mayo, whatever makes your mouth happy.
The bwee – el – tee would be an excellent addition to any brunch menu, but I like it best as a breakfast for dinner offering. Serve it up with some potato chips and a glass of OJ and you’ve got a new twist on a few old classics. I love a plate of good ‘ol bacon and eggs as much as the next Midwesterner, but takes your ordinary breakfast items and remixes them into something extraordinary.
BWELT – BLT with egg, served on a waffle
- 12 slices applewood smoked bacon
- 1 batch savory waffle batter (below)
- 2 eggs
- 2 tbsp mayo
- 1 large tomato, sliced
- 4-6 leaves lettuce (boston or bibb preferred)
- Salt and pepper to taste
For the waffle
- 2 c. baking mix (such as bisquick)
- 1 ½ c. milk
- 2 tbsp melted butter
- 2 tbsp bacon fat
- 1 tbsp garlic salt
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- ¼ c chopped chives
- ½ c chopped bacon (about 4 slices)
- Non-stick cooking spray
Special equipment – Waffle Iron
- Preheat oven to 375 degrees. Place bacon in single layer on parchment paper lined baking sheet. Bake for 15-25 minutes, or until bacon is crisp, but not dark brown. Remove bacon to paper towel and reserve bacon fat for later use.
- Prepare waffles – Mix all waffle ingredients in bowl until just combined. (some lumps are ok) Allow to chill in refrigerator for 10-20 minutes.
- Preheat waffle iron, spray both sides with cooking spray, and cook according to your waffle irons instructions until waffles are golden brown and cooked through.
- Fry eggs to desired doneness. Slice tomato and season slices with salt and pepper.
- Assemble sandwich: cut waffles in half, spread each side with mayo, and layer lettuce, tomato, four slices of bacon, and egg. Slice in half and serve.