Waffle Breakfast Recipe

Preheat and prepare

Preheat waffle iron according to manufacturer instructions. Lightly brush or spray the iron with vegetable oil.

Mix dry ingredients

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

Mix wet ingredients

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

Combine batter

Pour wet ingredients into dry and stir gently until just combined. Small lumps are okay; do not overmix. Let batter rest 5 minutes while the iron finishes heating.

Cook waffles

Pour batter onto the hot waffle iron (about 3/4 cup for a standard Belgian size) and cook until deep golden and crisp, about 4–6 minutes depending on your iron. Transfer to a wire rack in a warm oven to keep crisp while you cook remaining waffles.

Combine and cook

In a small saucepan combine Saskatoon berries, sugar, lemon juice and water. Bring to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves and berries begin to release juice, about 5 minutes.

Thicken (optional)

If you prefer a thicker compote, mix cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering berries. Cook 1–2 more minutes until the compote thickens. Remove from heat and cool slightly; it will thicken more as it cools.

Fry eggs

Heat a nonstick skillet over medium-low heat and add butter or oil. Crack two eggs into the pan and cook to desired doneness: for sunny-side up cook gently until whites are set but yolks still runny (about 3–4 minutes), for over-easy flip carefully after whites set and cook 30–60 seconds more. Season with salt and pepper.

Bacon

For bacon, place strips in a cold skillet and cook over medium heat, turning occasionally until crispy, 8–12 minutes. Drain on paper towels.

Sausage

For sausage links, brown in a skillet over medium heat, turning occasionally until cooked through and brown on all sides, about 8–10 minutes. An instant-read thermometer should read 160°F (71°C) for pork sausage.

Ham

For a ham steak, heat a skillet over medium-high heat with a little oil or butter and sear ham 2–3 minutes per side until warmed and lightly caramelized.

Fried Chicken (optional +$7)

For fried chicken add-on: use a small boneless chicken breast or thigh. Season and dredge in seasoned flour, dip in beaten egg, then panko or flour again. Fry in 1/2 inch oil over medium-high heat about 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a rack and keep warm.

Place one or two Belgian waffles on each plate. Spoon 2–4 tablespoons of warm Saskatoon berry compote over the waffles (more to taste). Add the two fried eggs alongside or on top, and arrange the chosen meat portion on the plate. Add a pat of butter to the waffle, dust with powdered sugar if desired, and serve maple syrup on the side. Garnish with a few fresh berries.