L is a brilliant evil genius, and M was so so sad when she engulfed all of her waffle so quickly. Take our advice: eat just one square at a time to make this last. Or make a second helping.
- waffle mix
- 1/4 cup shredded cheddar cheese (we used Tillamook)
- 2 tablespoons fresh or dried herbs (we used a mix of dried herbs from M’s mom’s garden)
- one organic bell pepper, sliced lengthwise into strips
- sausage links, sliced into rounds (we used Applegate’s organic chicken and apple sausage)
- two tablespoons grapeseed oil
- splash of balsamic vinegar
- salt and pepper to taste
- two local pastuer-raised eggs
- organic maple syrup (we like grade B the best)
1. Prepare your waffle mix according to package instructions. Mix in the herbs and pour batter into preheated waffle iron. Sprinkle the top with shredded cheese and close the lid. In lieu of a before picture, this is what they should look like when finished.
2. While waffles are cooking, heat grapeseed oil over medium-low heat in a sauté pan. Add bell peppers and cook until they begin to caramelize, tossing or stirring occasionally. Add sausage to the pan and continue to cook until sausage has browned slightly. Stir in the balsamic vinegar and season with salt and pepper. Allow mixture to cook long enough to caramelize with the balsamic.
3. Fry two eggs to desired doneness. Remove waffles from iron when ready. Drizzle with maple syrup, top with sausage and pepper mix, and your fried egg.