Belgian Waffle Recipe

Preheat

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly grease if recommended.

In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly mixed.

In a separate bowl, whisk the eggs lightly. Add the milk, melted butter (warm, not hot), and vanilla extract; whisk until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you finish prep.

While the waffle iron is preheating, place a large skillet over medium-high heat and add the olive oil. When shimmering, add the diced potatoes in a single layer if possible.

Cook the potatoes, undisturbed for 4–5 minutes to develop a crust, then stir. Add the diced onion and green pepper, reduce heat to medium, and continue to cook, stirring every 3–4 minutes, for a total of 12–15 minutes or until potatoes are tender and golden.

Season with paprika, garlic powder, salt, and black pepper. Cook 1 more minute to allow spices to bloom. Stir in chopped parsley if using. Keep warm on low heat or transfer to a low oven (200°F / 95°C) while finishing waffles and eggs.

If using bacon: Arrange bacon in a cold skillet, then place over medium heat and cook, turning occasionally, until crisped to your liking, 8–12 minutes. Transfer to paper towels to drain and keep warm in a low oven.

If using sausages: In a skillet over medium heat, cook sausages, turning occasionally, until browned and fully cooked through (internal temperature 160°F / 71°C), about 10–12 minutes. Keep warm.

When waffle iron is ready, lightly brush with melted butter or spray with nonstick spray. Pour appropriate amount of batter (refer to your waffle maker — about 3/4 to 1 cup) onto the center of the iron, spreading slightly but not to the edges.

Close the lid and cook until golden brown and crisp, typically 4–6 minutes depending on your iron. Do not open frequently. Repeat with remaining batter. Transfer finished waffles to a wire rack in a low oven to keep crisp while you finish remaining items.

About 5 minutes before serving, heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack two eggs into the skillet and cook to your preference: for sunny-side-up, cover and cook 3–4 minutes until whites are set; for over-easy, cook uncovered 2–3 minutes, flip gently and cook 20–30 seconds more.

Season eggs with 1/4 teaspoon salt and a pinch of black pepper. Remove from heat and keep warm.

Place one Belgian waffle on each plate. Top each waffle with a pat of butter (optional) and a dusting of powdered sugar if desired. Serve two eggs alongside the waffle and a generous portion of country potatoes.

Add your choice of three strips of bacon or two sausages to each plate. Serve maple syrup on the side for drizzling over waffles.

Garnish the potatoes with additional parsley and serve immediately while everything is hot and crispy.