Soo, these “BLT” waffles are pretty much magical.
They’re the sort of thing that unicorns might be sighted brunching on out of a golden pot at the end of a rainbow.
They are the sort of sandwich that Hansel and Gretel might’ve left as a breadcrumb trail as they adventurously wove their way through the woods on their way to the, much-sought-after, house made out of candy. That is, if they hadn’t pleasurably polished them all off before they realized that they might need some sort of carb-trail. Come to think of it, even if they had had the foresight to make extras in order to accommodate for their trailing-needs, invariably, the unicorns would’ve swooped in before H&G had finished laying down their path.
I don’t actually know where I’m going with this.
I do know, however, that these “BLT” waffles are beyond reproach.
I also know that you should definitely already be on your way to your kitchen to make them.
And, if you do, please know that I am infinitely jealous. Because even though I didn’t have the pleasure of eating mine at the end of a rainbow, I gobbled them up as though their preciousness might be just as fleeting. And now they’re gone. And I’m genuinely sad.
Adapted from Martha Stewart
…Makes 4 “BLT”s…
3/4 cup cornmeal
3/4 cup all purpose flour
1 Tbsp baking powder
1.5 Tbsp sugar
1 tsp salt
1 cup skim milk
2 eggs, separated
1/4 cup butter, melted
3/4 cup sharp cheddar cheese, grated
1 Tbsp cilantro leaves, roughly chopped
1 tsp lime juice
thinly sliced red onion
cooked bacon (I used my vegan version)
1. Preheat your waffle maker.
2. Into a large bowl, sift together flour, cornmeal, baking powder, salt, and sugar.
3. In a medium bowl, whisk together egg yolks, milk, and melted butter.
4. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in grated cheese.
5. In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
6. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes.
7. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
8. In a small bowl, mash the avocados. Stir in the chopped cilantro, lime juice, and salt and pepper to taste.
9. In a non-stick skillet, over medium-low heat, fry up the eggs in a very modest amount of your choice of oil. Season with salt and pepper. Preferably keep the eggs sunny-side up for a lovelier presentation.
10. Assemble the “BLT”s. Spread the avocado mixture on 4 of the waffles. Lightly spread mayonnaise on the other 4 waffles. On top of the avocado, layer sliced tomatoes, sliced red onion, spinach, bacon, and top with a sunny-side-up egg. Top the “BLT”s with the waffles that are lightly-spread with mayonnaise.
If you prefer a more traditional waffle, how about trying my Healthy Whole Grain Waffles?