Ingredients
Waffles
- 1 cup Emmer Pancake & Waffle Mix or Einkorn Baking Mix 1 cup yields 4 3"x3" waffle squares.
- 1/2 cup cow milk or plant based milk
- 3/4 cup buttermilk may replace buttermilk with plain yogurt
- 1 large egg
- 2 tbsp melted butter plus extra for griddle
Sandwich innards
- 2 large eggs, fried
- 4 strips bacon, cooked
- 1/2 cup microgreens any fresh greens will do.
Methods
- Heat waffle griddle.
- Prepare waffles. Mix together all wet ingredients. Incorporate wet ingredients into 1 cup of Emmer Waffle Mix or Einkorn Baking Mix. Let mixture stand for 5 minutes to let the batter absorb the moisture. If batter is too thick to pour, add extra water or milk to "lighten" the batter. Batter should be slightly thick, but still be able to pour out of the bowl and onto the griddle.
- Lightly grease the waffle iron with cooking spray or butter if necessary. Pour the batter into the preheated waffle iron (amount varies depending on the waffle iron size), and cook (usually for about 3-5 minutes) or until golden brown. Carefully remove the waffles from the grill and let them cool.
- Lay the bacon strips in the skillet without overlapping them. Cook for about 5-7 minutes per side or until the bacon is crisp to your liking. Flip occasionally to cook evenly. Remove from pan and set aside.
- Prepare fried eggs in the same skillet over medium heat and add the butter or oil. Crack the eggs into the pan, being careful not to break the yolk. Cook for about 3-4 minutes until the whites are set. Remove eggs from the pan and set aside.
- Build your waffle sandwich starting with the cooled waffles. Smother one side of each waffle with your choice of condiments (my personal favorites are mayonnaise and fermented chili sauce from Willowbrook Farm). Add an egg, bacon strips, and fresh microgreens. Place the second waffle on top to complete your Bluebird Morning Waffle Sandwich.