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🍳 Savory Waffles with Fried Egg and Bacon

756 kcal · 30 min · 4 servings

Ingredients

• Oil 80 ml
• Buttermilk 500 ml
• Eggs 6 pcs
• Wheat flour, Type 405 260 g
• Baking powder 1 tbsp
• Salt pinch
• Iceberg lettuce 0.25 pcs
• Vine tomatoes 2 pcs
• Bacon 8 slices
• Honey 1 tbsp
• Pepper, black ground pinch
• Mayonnaise 4 tbsp

Instructions

1. 1. Combine 80 milliliters of oil, 500 milliliters of buttermilk, and 2 eggs in a large bowl.
2. 2. Sift 260 grams of flour, 1 tablespoon of baking powder, and a pinch of salt over the liquid.
3. 3. Stir the mixture with a whisk until smooth and no lumps remain.
4. 4. Separate 4 leaves from the lettuce head and wash them thoroughly.
5. 5. Wash the tomatoes, remove the hard stem, and slice them into thin rounds.
6. 6. Preheat your waffle iron and lightly grease the mold.
7. 7. Pour one ladleful of batter into the hot mold.
8. 8. Bake the waffles for about 2 to 3 minutes until they are golden brown.
9. 9. Heat a frying pan on medium to high heat without adding extra fat.
10. 10. Fry the bacon in the pan for 4 to 6 minutes until crispy.
11. 11. Remove the bacon from the pan and drizzle it with 1 tablespoon of honey.
12. 12. Leave the pan unwashed to use the fat for the next steps.
13. 13. Reduce the heat to medium.
14. 14. Crack 4 eggs and carefully slide them into the hot pan.
15. 15. Fry the eggs for about 4 minutes to make sunny-side-up eggs.
16. 16. Season the sunny-side-up eggs with salt and pepper.
17. 17. Spread the finished waffles thinly with mayonnaise.
18. 18. Top the waffles as desired with lettuce, tomato slices, bacon, and fried egg.
19. 19. Cover the sandwich with another waffle.
20. 20. Secure the waffle sandwich with a toothpick if necessary and serve.

Nutrition per serving

• kcal: 756
• Protein: 29 g · Fett/Fat: 42 g · Carbs: 62 g