Egg and Sausage Waffle Wrap
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 1/2 teaspoon vanilla extract
- 8 tablespoons (1 stick) butter, melted and cooled
- Nonstick spray
- 1 tablespoon olive oil
- 1 pound bulk breakfast sausage, formed into 4 small patties
- 4 whole eggs
- Smoked salt and freshly ground black pepper
- 4 slices pepper jack cheese
- Chopped fresh cilantro, for garnish
- Hot sauce, for garnish
- Special equipment: waffle iron
Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs.
In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.)
Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco.
Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy of Ellie Krieger