Here’s a nice way to use frozen waffles, whether you purchase them or make and freeze your own, as we do. This makes a quick Sunday brunch, or breakfast-for-supper meal. It’s a pleasant change from sweet-topped waffles.
I usually lay out my whole package of bacon on a rack in a half-sheet pan or two and bake them at 400° for 20 minutes; then lay the cooled bacon on double sheets of waxed paper and roll up the paper and bacon and put them in a gallon freezer bag. That way, I can just microwave a few pieces, about 1 minute for 2 pieces. We toast the waffles while the eggs poach, and we’re ready.
Egg and Waffle Shortcakes
1 Large Frozen Waffle -- or use your favorite waffle recipe
2 Slices Bacon
2 Large Eggs
Prepare bacon. Set aside.
Defrost and heat your frozen waffles.
Poach your eggs about 4 minutes or until done as you like.
Stack a quarter-waffle, buttered, top with a slice of bacon, folded in half.Top with another quarter waffle, top with butter and poached egg.