There are few things in life more rewarding than a tasty breakfast. Sadly, for most of us I think, we tend to miss out on the many joys offered by this one meal. The type of brekfast I'm referring to isn't the one doused in milk or peeled back from a plastic container. Despite my love for scones and the warm goodness they entail, nor is it a warm scone with homemade gooseberry jam (maybe I'll share that with you later, this summer's favorite new treat). Those are all well and good, but the kind of breakfast I'm reminescing about with you today is the super traditional, capital b, Breakfast.
Nothing quite beats the traditional breakfast. While I can't (and know very people who can) have the bacon or sausage, some form of of eggs, and pancakes or waffles every morning, there are some mornings where I pine and yearn for the extra twenty minutes to perfume the air with frying bacon and to sink my teeth into the paradoxical crispy chewyness of the perfect waffle.
When such yearnings strike, its rather uncommon to actually be able to live up to and enjoy them that morning. Usually, I've sacrificed said breakfast for an extra twenty minutes of sleep, or for an early start on the Saturday morning bustle, and I have a feeling most of you probably have too. Luckily however, no one ever said breakfast isn't just as good for dinner. Hence the inspiration, for these:
These my friends aren't any ordinary waffles. To make them into a meal almost all on their own (that pair quite nicely with a summer goat cheese and arugula salad oddly enough), these guys take some extra care and devotion. First, they require a perfectly cooked piece of bacon Now, I'm a crispy bacon girl. I love bacon, but any sign of chewyness and I've lost my appetite. With these though, it's important first and foremost to fry them until barely crisp, meaning that the very edges should be crisp all the way around and starting to darken slightly, the middle should be firming up, but you don't want the super crispness on its way to burnt texture. They'll cook a teeny bity more when you get them into the waffle iron ad you don't want bacon pebbles.
Second, is timing. Breakfast is all about timing. Waking up early enough. Cooking the eggs at the appropriate time so they don't become rubber. Cooking the waffles at the right time so they don't become soggy, etc. This dish is no different. So, you'll want to cook your bacon, leaving enough time for the pan to cool slightly.This will ensure you don't make scrambled eggs in the waffle batter later.
Last, is variety. We were lucky enough on a recent trek to Cleveland to score an assortment of cheddar cheese cubes. Although I had envisioned an awesome grilled cheese out of it, this proved to be even more rewarding, giving just the touch of variety in each bite to keep you wanting more.
Bacon Waffles with Apples and Cheddar
6-8 pieces of bacon cooked until almost crisp and crumbled
4 oz assorted cheddar cheeses (white, smoked, sharp, etc).
2 Apples, sliced thin*
1. Prepare bacon as described.
2. Preheat waffle iron as needed. Combine flour, baking powder, salt, and sugar.
3. In a separate bowl, combine milk and eggs. Carefully whisk in melted butter and cooled bacon grease.
4. Combine wet and dry ingredients, whisking to remove most lumps.
5. Cook waffles per manufactures instructions, sprinkling with crumbled bacon before closing iron.
6. When waffles are done, top with crumbled or shredded cheese while warm.
7. Top with apples.
* You can top the waffles with raw apples sliced thin for a fresher taste. For a truly decadent treat, saute them for a few minutes in the same pan you cooked the bacon in.
There's not much else to say here. It's simply a magical marriage of apple pie and cheddar, and a breakfast super waffle. Enjoy!