By 300 Sandwiches
Sunshine beams through the clouds, the snow has melted. Birds are chirping, and buds are on the trees.
And, Sunday brunch is BACK.
New Yorkers aren’t hibernating at home anymore. We’re out in large groups eating French toast and burgers and cobb salads at restaurants that have tables set up on sidewalks and have their window open to let in the street noise and cool breeze. Spring has sprung, y’all.
On Sunday, I was motivated to cook a little brunch at home, before E met up with some friends while I worked all day. That waffle machine I bought a few weeks ago hadn’t been used in a while, so I wanted to give her some love and cook up whole wheat waffles (inspired by this yumminess here), bacon and egg sandwiches. Then I opened our windows and cranked up Spotify (I’ve been listening to a lot of old Frankie Knuckles since he passed away last week. RIP).
I am still trying to master the waffle iron. You’re not supposed to overfill it, but I still pour in way too much batter, not compensating for how much the batter spreads out across the griddle inside. While I stirred up eggs and fried bacon, I looked over and saw a puffy, doughy mess spilling outside of the waffle machine and smoke rising to the ceiling. I had a mess to clean up, but we still had a tasty waffle sandwiches, so thick we had to eat them with a knife and fork.
Afterward, E met his friends for an after brunch cocktail in the city. I got my work done around 5 PM, then met up with a friend at one of our favorite local spots, Atrium, where on Sundays they offer $1 oysters. After more than a few drinks between us, E and I reconvened at home, just in time for our Sunday must see TV: “Cosmos.”
1 3/4 cup whole wheat flour
1 tablespoon baking soda
2 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon dried rosemary
2 pinches salt
1 1/2 cup milk
1 stick butter, melted
1 shot bourbon (because it’s Sunday and I said so)
9 eggs, scrambled
3 tablespoons chives, chopped
1/4 cup shredded cheddar cheese
salt and pepper, to taste
8 strips bacon, fried
Combine flours baking soda, sugar, cinnamon, salt in a bowl and whisk. In a separate bowl, combine eggs, butter and milk. Add a shot of bourbon. Then combine wet ingredients with dry ingredients, and mix until just combined, smoothing out the bigger lumps. Place in the refrigerator for a few minutes to let settle.
Next, fry your bacon to desired crispiness. Then, scramble eggs: combine eggs into a large skillet with a pat of butter, and scramble on low heat, stirring eggs with a wooden spatula while moving the pan on the heat and off the heat until eggs are just cooked. Add chopped chives and sprinkle cheddar cheese on eggs as they finish cooking in their own heat.
Now, remove batter from fridge, and cook your waffles according to your waffle machine’s directions. For my good ol’ Calphalon, I set my timer to medium, poured in enough batter to cover the middle and watch it spread to the edges, shut the lid and cook until finished.
Stack one waffle on plate, layer on bacon and eggs, top with another waffle. Drizzle real maple syrup over top and serve (the photo above was taken before I drizzled on syrup. It just looked better. But you must add the syrup. You must.)
This recipe above is great for groups: the batter is enough for 8 waffles, or four breakfast sandwiches. IF cooking for two, halve the recipe. Particularly if you don’t want to use a dozen eggs for one brunch.
Want cheddar waffles, without the eggs and bacon? Check out this tasty goodness. I altered her recipe a bit to make the waffles above.by