I seem to have developed a bit of a waffle problem. i.e.: I made three different types of waffles (cornbread, banana chocolate chip and sage) in the space of a week. I blame the new waffle maker.
See, we had inherited a Belgian-style waffle maker from my parents a few years ago, one that they weren’t using. I was so excited to make my own waffles, but…I very rarely did so. As it turns out, I’m just not that big of a fan of thick, dense Belgian waffles. Every time I made a batch, I found myself thinking wistfully of the waffles of my youth. Admittedly, the waffles I remembered were of the processed frozen variety, but what I really missed was their thin crispness. And I knew that no matter what I did, I’d never be able to get that texture out of my Belgian waffle maker.
Lucky for me, Dan feels the same way about waffles as I do (thin classic-style all the way!), and so he gifted me with a Cuisinart round classic waffle maker earlier this month, and I went to town on the waffle-making!
I’ve found that the only way to get them truly crispy is to retoast the waffles after they are made. But that’s fine by me – this way, I can just make a big batch (or um…three batches) of waffles, freeze them, and then toast one or two in the morning for breakfast throughout the week. Crisp waffles on demand, any day of the week? It’s a win-win!
Waffle breakfast sandwiches for everyone!
Fresh sage is added to classic batter to make a savory, herby waffle. Spread a waffle with tomato jam and top with arugula and a runny-yolked egg, and you'll have a delicious waffle sandwich that anyone, vegetarian or not, can enjoy.
- 2 cups crushed tomatoes
- 4 teaspoons lemon juice
- 1/3 cup honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh sage, minced
- 1 3/4 cup milk
- 6 tablespoons melted butter
- 2 eggs
- 6 eggs
- 1 bunch arugula
- Combine all the jam ingredients in a medium saucepan and pulse a few times with an immersion blender until the sauce is just a little chunky (or, pulse a few times in a food processor or blender before adding to the saucepan). Cook the jam over medium heat, stirring occasionally until it is reduced by half and is a shade darker in color. This should take 15-20 minutes.
- Preheat a classic-style waffle maker. Whisk the dry ingredients together, and then create a well in the middle of the bowl. Add the milk, melted butter and eggs, and stir until there are no dry spots left in the batter.
- Cook the waffles, 1/2 cup of batter at a time, according to the instructions that came with your waffle maker.
- Cook your eggs, 1 per person, however you'd like them. I've made the sandwiches with both fried eggs and eggs over-easy, but scrambled would be delicious as well.
- Break a waffle in half. Spread a spoonful or two of tomato jam on one half of the waffle. Add a few arugula leaves, and top with an egg. Place the other waffle half on top. Serve warm.
Make Ahead and Storage