The Old School Recipe
Waffle, Bacon, Two Eggs, Maple Syrup, Butter
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Ingredients
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Waffle
Bacon & Eggs
Method
Waffle
- 1
Preheat and prepare
Preheat your waffle iron according to the manufacturer's directions so it reaches full temperature. Preheat a small oven to 200°F (95°C) and place a wire rack on a baking sheet to keep cooked waffles warm.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour (0.75 cups), granulated sugar (1 tbs), baking powder (1.5 tsp) and fine salt (0.25 tsp) until evenly combined.
- 3
Mix wet ingredients
In a separate bowl whisk the milk (0.75 cups) and the egg for the batter (1 large) until blended. Whisk in the melted unsalted butter for the batter (2 tbs).
- 4
Combine batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are fine — do not overmix. Let batter rest 3–5 minutes while your waffle iron finishes preheating.
- 5
Oil iron and cook
Brush or spray the preheated waffle iron lightly with neutral oil (1 tsp). Pour the recommended amount of batter for your iron (generally 1/2 to 3/4 cup) onto the center, close the lid and cook until the waffle is golden and crisp, about 4–6 minutes depending on your iron. Cook time may vary — remove when steam slows and waffle is set.
- 6
Bacon & Eggs
- 7
Cook the bacon
Place a cold skillet (preferably cast-iron) over medium heat. Arrange the thick-cut bacon slices (3 slices) in a single layer. Cook, turning occasionally, until browned and crisp to your liking, about 8–12 minutes. If the bacon spits, reduce heat slightly. Transfer bacon to a paper-towel-lined plate to drain and keep warm in the 200°F oven if needed.
- 8
Cook the eggs — sunny-side up (recommended)
In the same skillet over medium-low heat add the unsalted butter for eggs (1 tbs) and let it melt and foam. Crack the two serving eggs (2 large) into the skillet spaced apart. Cook gently until the whites are fully set but yolks remain runny, about 3–4 minutes; cover the pan for 20–30 seconds if you prefer the tops of whites more set. Season with fine salt (0.25 tsp) and freshly ground black pepper (0.125 tsp).
- 9
Alternative: scrambled
If you prefer scrambled eggs, beat the 2 large eggs with a pinch of salt and pepper. Melt the butter (1 tbs) in the skillet over medium-low heat, pour in eggs and stir frequently until soft curds form, about 2–3 minutes. Remove from heat while still slightly runny — they will finish setting from residual heat.
- 10
Assemble the plate
Place the warm waffle on a plate. Add the cooked bacon (3 slices) alongside or draped over the waffle. Place the two eggs on the plate (sunny-side up or scrambled). Drizzle maple syrup (3 tbs) over the waffle (or serve on the side) and add the serving butter (1 tbs) on the waffle if you haven’t already. Serve immediately.
