Blte Waffle Sandwich Recipe

Preheat your waffle iron according to manufacturer instructions so it's fully hot when batter is ready. Lightly brush or spray with neutral oil if needed.

In a medium bowl whisk together flour, sugar, baking powder and 1/2 tsp salt until evenly combined.

In a separate bowl whisk the egg, milk, melted butter and vanilla until blended.

Pour the wet ingredients into the dry ingredients and stir just until combined — batter should be slightly lumpy but without large streaks of flour. Let rest 5 minutes while you prep other components.

Cook waffles according to your waffle iron's directions, using about 3/4 to 1 cup batter per waffle depending on size, until golden brown and crisp. Transfer cooked waffles to a baking sheet and keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing other components.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust salt or lemon as desired. Cover and refrigerate until ready to assemble. (Make up to 1 day ahead.)

Cook the bacon

Preheat oven to 400°F (200°C). Arrange bacon on a rimmed baking sheet in a single layer. Bake 12–18 minutes until crisp to your liking. Transfer to a paper towel–lined plate to drain. Alternatively, pan-fry over medium heat until crisp. Keep warm.

Prepare tomato, lettuce and avocado

While bacon cooks, slice tomato into 1/2-inch thick slices and season lightly with a pinch of salt. Wash and spin lettuce leaves dry. Halve and slice the avocado, sprinkle a light pinch of salt and a grind of pepper over the slices and set aside.

Cook the eggs (over-easy)

Heat a nonstick skillet over medium-low and add 1/2 tablespoon butter. Crack 2 eggs into the pan, spacing them apart. Sprinkle about 1/8 tsp salt and a pinch of pepper over them. Cook until the whites are mostly set but yolks still runny on top, about 2–3 minutes. Carefully flip each egg with a thin spatula and cook 20–30 seconds for over-easy (longer for firmer yolks). Slide eggs onto a plate and keep warm.

Toast waffles briefly: heat the waffle iron again or use a skillet and melt remaining 1/2 tablespoon butter. Toast each waffle 30–60 seconds until hot and a little crisp (this prevents sogginess from aioli and tomato).

Assemble the BLTE waffle sandwich: Spread about 1 tablespoon garlic aioli onto the inside of the bottom waffle. Layer 2 strips of bacon, a lettuce leaf, a tomato slice, sliced avocado (arranged to cover), then top with the two over-easy eggs (or one egg per sandwich if making two sandwiches). Spread another 1 tablespoon aioli on the inside of the top waffle and place it over the eggs to finish the sandwich. Press gently to compact.

Slice sandwich in half if desired. Serve immediately so egg yolk remains runny and waffles are crisp. Provide extra aioli on the side if desired.