I just about died when I bit into this BLT-double-E waffle sandwich. Maybe you can’t tell from the picture but there are actually fried eggs cooked into the waffle. That’s right, in the middle of each waffle, there is a precious little egg waiting to satisfy your every bite. Also on the sandwich, is lettuce. It is a BLT after all but if you’ve read my previous posts, you know I hate salad and I hate lettuce. I’ll bear through the green stuff though, if it’s on a bacon sandwich. The best part about this BLT-double-E, besides being so darn delicious, is that it’s flexible! Who says you even have to add lettuce? You could add avocado, more bacon, turkey, more bacon….you get the picture.
One thing I decided to add was some beer to the waffle mix – Third Base by Elevation Beer Co., to be exact. Although the flavors weren’t super strong, (maybe because I covered my sandwich in hot sauce) they still gave it a little kick of malty-ness and added that bit of sweet you expect in a waffle. But, the best part about choosing Third Base, is that it comes in a 750 mL bottle … oh, and it tastes great. So, if you’re like me and add hot sauce to everything, you’ll still be able to taste those delicious hops and malts by pouring yourself a tall glass of cold brew. While you’re sipping it down, expect to taste that classic sweetness of the Tripel style and orangey citrus that works to make the flavors of the sandwich become even brighter. You can’t go wrong with this combo so go ahead, try it out, and see for yourself. It might even change your expectations of boring old BLT’s forever. It did for me.
Serving Size: Should make about 3 sandwiches
1 cup basic mix
2 eggs, separated
2 tbsp butter
¼ tsp salt
½ cup buttermilk
½ cup Third Base by Elevation Beer Company
1 lb bacon
3-5 tomatoes, depending on size
1 bunch of romaine
A bit of mayo
Butter for frying eggs
Any other ingredients you desire 🙂
Start out by frying 6 eggs. I did them one at a time because I wanted them to be nice and flat. You could do two in a pan at a time and still be fine.
While the eggs are cooking, also cook the bacon. I think I’ve said it before but a trick I love to use is cutting the slices in half. This way, they fit better in the pan and better on the sandwich.
Set the eggs and bacon aside when finished. Next, prepare the batter. Melt the 2 tbsp of butter and combine with 2 egg yolks.
Mix the egg whites with the buttermilk, Third Base, and salt.
Then, stir the two egg mixtures together. Finally, in a large bowl, slowly pour in and stir the cup of basic mix.
Now, you’re ready to make the egg waffles. Learn from my mistakes and put some paper towels under your waffle iron to avoid a mess. There is a very good chance it’s going to overflow. Once you’ve prepared yourself for mess, the waffle iron is hot, and the eggs are near, pour a little bit of batter into each waffle spot, then top with an egg, then a little more batter.
Don’t judge these next two pictures, I had to work fast. And you should fill up all the spots, I was just cooking for myself last night.
I closed to top but didn’t snap it all the way shut at first just so all the batter wouldn’t ooze out of the sides (clearly a lot still did). After about a minute or so, I clamped it down a bit harder and let the waffles cook until they were golden brown.
When the amazing egg waffles are finished, you have the bread to your sandwich! Spread on a little mayo and pile up the bacon, lettuce, and tomato slices. Pour yourself a glass of Third Base and grab some napkins because you’re ready to chow down.
ooo a close up.. yum.
Check out the eggs that are INSIDE of the waffles.