Peameal Bacon and Egg Waffle Sandwich

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Breakfast sandwiches come in many shapes and sizes. While our perennial favourite is the–please forgive us–McDonald’s breakfast sandwich, I’ve become partial to the wafflewich. It’s not an original idea, but it’s been one we’ve been daydreaming about for quite a while now. You have the peameal bacon, it’s salty and it’s meaty with crispy caramelized fat at its edges. Then there’s the fried egg, not too runny, but not hard either. Next is the spicy sauce, this can be a sriracha mayo of some sorts or whatever you have in your fridge (in our case: tartar sauce mixed with Korean gochujang and dijon). And the vehicle which you’ll use to mop it all up with: soft, fluffy waffles with crisp exteriors. If you want to be naughty, you can make it ultra rich with some sharp cheddar cheese or a drizzle of maple syrup.

The waffles used here are from The Blue Bottle Craft of Coffee recipe book. I was too impatient to wait for the waffles to brown all the way, but despite their anemic look, they were buttery and delicious.

Blue Bottle Coffee's Zachte Waffles

  • Servings: 6-7 big waffles, or 12 small waffles
  • Difficulty: easy
  • Print


2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 eggs, at room temperature
2 cups half-and-half
1/2 teaspoon vanilla extract
7 tablespoons unsalted butter, melted


In a large bowl, combine flour, sugar, baking powder, and salt and mix well. In a medium bowl, combine the eggs and half-and-half and whisk vigorously until well blended. Add the vanilla extract and whisk. Add the flour and stir until evenly combined. Gently stir the melted butter.

Preheat a waffle iron to medium-hight heat. Cook each waffle until the indicator light goes off or until browned and crisp. Serve immediately, or hold the waffles in an oven at 200 F until ready for eating.


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