A twist on the traditional egg in a hole this combination provides some sweet and some savory with lots of variations possible. It is not a fast food big breakfast or a grand slam but is just as filling and more interesting. One side sweet and one side savory for some morning ying and yang. This is only one variation. It could be sauteed apples or fruit on the sweet side and throw some Hollandaise sauce on the other. TIPS -The prep is very simple with the cooking of the egg without overcooking the bottom of the waffle the most challenging. Using your microwave on high for the last minute on a plate could help you finish off the egg and warm the the waffle or leaving it in a warm oven while you prepare the others will cook itself. —Threemealsaday
1 3/4 cups
milled flax seed
1 1/2 cups
pecans, coarsely chopped
canadian bacon, finely diced
In This Recipe
In a large bowl mix the first 6 ingredients with a whisk until well blended. In a medium bowl beat 3 eggs and then add the milk and vanilla. Melt the butter in a glass 1 cup measure or sauce pan. Add to the milk mixture. Whisk mixture until well blended. Add liquid to the large bowl and mix until well blended.
In a small frying pan add the bacon and a small amount of butter and cook on medium heat for two minutes. Add tarragon and mix together. Set aside.
Toast pecans in an oven for 7 minutes at 300 deg F or until lightly toasted.
Heat the waffle iron and then spoon recommended amount spreading to within 1/4 inch of the edge. Close and bake until golden brown. Remove waffle and using a biscuit cutter create a hole on one side of the waffle.
Heat a large frying pan to medium heat and then place the waffle in the pan. Prep the hole with a little butter. Crack the egg in the hole, add a pinch of season salt and cook 4 minutes or until done. (you can cover the egg with a metal measuring cup to help cook the egg).
Remove waffle onto a plate. Garnish one side with bacon and tarragon. Garnish the other side with icing sugar and pecans. Drizzle syrup on the waffle.