Saturday, February 20, 2016

Lost Waffles

We woke up this morning to beautiful Spring weather, so we had  to eat breakfast on the balcony.  After a long winter of hibernation, it seemed only right to make something new and fresh.  Scrounging through the fridge, we had a couple eggs, some bacon and a few frozen waffles. This combination led to a kitchen experiment - that's my favorite kind of experiment, you know.  

From the deep dark winter of the freezer emerged Lost Waffles, a play on Lost Bread, a.k.a. French Toast.  These Lost Waffles are soft and pillowy, with the hint of a crispy crust.  With a side of sweet and spicy bacon, eggs done your favorite way, and topped with whipped cream, I invite you to enjoy Lost Waffles, part of this complete breakfast.  

Lost Waffles

4 Frozen Waffles
2 Eggs
1/4 C. Milk (I used almond)
1/2 t. Cinnamon
1/2 t. Vanilla
Spoonful of Sugar (helps the Lost Waffles go down...)

Whipped cream

Preheat the oven to 400 degrees.  Place frozen waffles on a baking sheet and bake until extra crispy.  

In a shallow bowl, beat together the eggs, milk, cinnamon, vanilla and sugar until well combined.  

Add a pad of butter to a medium skillet and heat over medium-high heat.  You want this pan to be HOT when the waffles jump in.  Quickly douse a waffle in the egg mixture, making sure the egg gets into all the nooks and crannies.  Add it to the skillet and let it sizzle away until golden brown and crispy.  (Don't dip the waffles in the egg until just before you put them in the skillet, or they'll become soggy).  Repeat with the remaining waffles.  

To serve, top the waffles with whipped cream and a side of your favorite breakfast accompaniments.  

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