Tomato & Chive Waffle Breakfast Sandwich

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/4 cups whole milk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1/4 cup fresh chives, minced
• 3/4 cup sharp cheddar, shredded
• as needed nonstick cooking spray
• 4 large eggs, for frying
• 1 tbsp olive oil or butter, for eggs
• 2 ripe tomatoes, thickly sliced
• 16 fresh basil leaves
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 cups baby arugula
• to taste hot sauce, optional

Instructions

1. 1Preheat a waffle iron to medium-high heat near 375°F and lightly spray both plates so the savory batter releases cleanly.
2. 2Whisk flour, cornmeal, baking powder, salt, and pepper in a bowl until evenly mixed.
3. 3In a separate bowl, whisk milk, eggs, and melted butter, then pour into the dry ingredients and stir just until combined.
4. 4Fold in the minced chives and shredded cheddar so the batter is flecked with green and cheese throughout.
5. 5Cook the batter in the waffle iron until deep golden and crisp, about 4 to 5 minutes per waffle; you want sturdy rounds that can hold sandwich fillings.
6. 6Transfer waffles to a rack and, if needed, split larger waffles into sandwich-size squares or halves with a knife while still warm.
7. 7Set a nonstick skillet over medium heat with a little oil or butter and fry the eggs until the whites are set and edges are lacy, leaving yolks jammy or cooked through to your preference, about 3 to 4 minutes.
8. 8Stir mayonnaise with Dijon for a quick spread, then build each sandwich: smear sauce on a waffle piece, layer arugula, thick tomato slices, basil leaves, a fried egg, pepper or hot sauce, and the top waffle.
9. 9Press gently so the warm egg softens the cheese flecks inside the waffle, then serve immediately while the exterior is still crisp and the tomato tastes peak-summer juicy.