for the waffle
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk or milk
1 large egg
4 tablespoons (1/2 stick) unsalted butter, melted
4-5 dashes hot sauce
3-4 strips crumbled cooked bacon
for the sausage-
1 large breakfast sausage patty (about 5-6) inches in diameter, and ½ inch thick
drizzle of oil
for the filling
1 large egg
chopped chive, to taste
maple syrup, to taste
Pre-heat your Belgian waffle iron.
In a medium-sized bowl, mix all of the dry ingredients together. Add the egg, milk, melted butter, and hot sauce and stir until just combined. Gently fold in the crumbled bacon.
Spray the hot waffle iron with cooking spray. Pour about ¼ cup of batter into each square of the waffle iron. Close the iron and allow the waffle to cook, about 3-4 minutes or according to manufacturer’s instructions.
While the waffle is cooking, prepare the sausage. Form the sausage into a large thin patty, or large enough to cover most of a waffle square. Over medium-high heat, add a drizzle of oil to a small skillet. Add the patty to the skillet and cook for 1-2 minutes per side, or until browned and cooked through.
Remove the waffle from the iron once cooked, transfer and reserve. Top one square of waffle with the sausage once cooked.
To the same pan the sausage cooked in, add one egg. There should be enough grease left over from the sausage, but if not add another drizzle of oil. Cook the egg for 2-3 minutes, or until the white is fully cooked but the yolk is still runny. While the egg is cooking, chop some fresh chives.
Top the sausage with the cooked egg. Garnish with chopped chive. Place a second square of waffle over the egg. Drizzle the waffle with maple syrup, to taste. Dig in.