Tomato & Chive Waffle Breakfast Sandwich

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 545 cal
• 22g protein
• 48g carbs
• 29g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Preheat a waffle iron to medium-high. In a large bowl whisk flour, cornmeal, baking powder, salt, and black pepper. In another bowl whisk the milk, the two batter eggs, and melted butter.
2. 2Combine wet and dry ingredients until just mixed, then fold in the snipped chives and shredded cheddar. The batter should be thick but scoopable; rest 5 minutes.
3. 3Spray the iron and portion batter to make 8 smaller round or square waffles (or 4 larger ones you will split). Cook until golden and crisp, 4 to 5 minutes each. Transfer to a rack so they stay sturdy for sandwiches.
4. 4While waffles cook, stir mayonnaise and Dijon together in a small bowl for the spread. Heat a large nonstick skillet over medium heat with the olive oil.
5. 5Crack the four frying eggs into the skillet and cook sunny-side up or over-easy until whites are set and yolks still runny, about 3 minutes; season lightly with salt and pepper.
6. 6Lightly warm the tomato slices in the same skillet for 30 seconds per side if desired so they are juicy but not soggy, or use them raw for maximum freshness.
7. 7To assemble, spread the Dijon mayo on the inside faces of two waffles. Layer baby spinach, a thick tomato slice, and one fried egg on the bottom waffle.
8. 8Cap with the second waffle, press gently, and add hot sauce if you like heat. Serve immediately while the waffle ‘buns’ are crisp and the egg yolk can still run into the pockets.