Special Waffle Plate Recipe

Preheat waffle iron according to manufacturer instructions. Lightly grease if required.

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

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

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. Let rest 5 minutes while you heat the waffle iron and start the meat.

Choose bacon or sausages. For bacon: place slices in a cold skillet, turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Drain on paper towels and keep warm in a low oven (200°F/95°C) if making ahead.

For sausages: heat a skillet over medium heat with 1 tsp oil, add sausages and cook, turning frequently, until evenly browned and cooked through (internal temperature 160°F/71°C), about 10–12 minutes. Keep warm in a low oven if needed.

When waffle iron is hot, pour an appropriate amount of batter into the center (refer to your iron for quantity; typically 1/2 to 3/4 cup). Close the lid and cook until waffles are golden brown and crisp, about 3–5 minutes depending on your iron.

Remove waffles and keep warm on a rack in a low oven (200°F/95°C) while you cook the second waffle and the eggs so everything finishes together.

Prepare eggs to order: for fried (any style): heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil. For sunny-side-up, crack eggs into skillet, cook gently until whites are set but yolks still runny, 3–4 minutes. For over-easy/medium/hard, cook until whites set then flip and cook 20–30 seconds for over-easy, 30–60 seconds for over-medium, 1–2 minutes for over-hard. Season with salt and pepper.

For scrambled: whisk eggs with a pinch of salt, melt butter in skillet over medium-low, add eggs and stir continuously until soft curds form, remove just before fully set so they stay tender.

For poached: bring a shallow pan of water to a gentle simmer, add a splash of vinegar, create a gentle whirlpool, slip in eggs one at a time and cook 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.

Place two warm waffles on each plate. Add eggs (2 per plate) beside waffles and arrange bacon or sausage (3 pieces) on the side.

Top waffles with 1 tbsp butter divided between them and drizzle with 2 tbsp maple syrup per plate. Dust with powdered sugar and add berries if using.

Serve immediately while waffles are crisp and eggs/meat are hot.