3686. CHILI WAFFLE SANDWICHES with CHEESY SCRAMBLED EGGS, BACON and AVOCADO

makes four sandwiches 


For the Chili Waffles:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch of salt
1/2 cup milk
2 eggs, beaten
1 tablespoon sambal oelek (or other chili garlic paste)
1 tablespoon Sriracha chili sauce
2 tablespoons unsalted butter, melted and cooled 

For the Cheesy Eggs:
1 tablespoon butter
8 eggs, beaten
1/3 cup shredded sharp cheddar 

For the Sandwiches:
8 strips bacon, cooked
2 avocados, sliced
1 lime, cut into sections 

For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.

Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently. 

For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat. 

For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.


bacon recipe source: Sydney Oland (@sydneyoland), Serious Eats, May 4, 2013

2582. WELSH RAREBIT on BEER WAFFLES with BACON and TOMATOES

makes 8 open-face sandwiches


For the Waffles:
1 3/4 cups (about 8 1/2 ounces) all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
3 large eggs, separated 
1 1/2 sticks unsalted butter (6 ounces), melted 
1 cup buttermilk 
3/4 cup porter ale 
cooking spray

For the Sauce and Assembly

 16 strips thick-cut bacon 

12 scallions, thinly sliced 

4 tablespoons unsalted butter, cut into 4 pieces 

4 tablespoons all-purpose flour 

2 teaspoons Worcestershire sauce 

2 teaspoons dry mustard 

1/8 teaspoon cayenne pepper 

1/2 cup heavy cream 

1/2 cup porter ale 

2 large egg yolks 

2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese 

Salt and pepper 

16 thick slices tomato from 4 large, ripe tomatoes

 

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.

 

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.

 

In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form. 

 

Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.

Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above). 

 

For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.

 

Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.

Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.

For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.


bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit