"Kick off your morning with Waffle Breakfast Sandwiches, a delicious combination of the best of breakfast, featuring waffles, bacon, eggs and Cabot Extra Sharp Cheddar."
8 pieces bacon, cooked
4 ounces Cabot Extra Sharp Cheddar Cheese, cut into 12 slices
4 6-inch round frozen waffles
4 eggs
2 teaspoons Cabot Salted Butter
Preheat oven to broil.
Place bacon on a sheet pan and cook it in the oven on the middle rack. Cook for approximately 5 minutes (depending on the thickness of the bacon. Add more cooking time for extra thick bacon.) Remove and set aside to cool slightly.
Toast each frozen waffle until brown and slightly crispy in your toaster/toaster oven. Place toasted waffles on a baking sheet and layer the slices of Cabot Extra Sharp Cheddar evenly divided on each waffle. Broil on the middle rack of the oven for 3-4 minutes until the cheese is melted. Remove from the oven and cut each waffle in half.
Preheat a large nonstick pan over medium high heat for 2 minutes, then reduce heat to medium low. Add the butter to the pan and allow it to melt. Crack the eggs into the pan carefully to avoid breaking the yolks.
Cook the eggs until the edges are crisp and golden, and the egg whites are opaque. The yolk will still be runny. Total cook time for a runny yolk is 2-2 ½ minutes. Remove from the pan and set aside.
Layer 2 pieces of bacon on one side of each waffle, the top with the fried egg. Top with the other half of the waffle, making a sandwich from each full waffle. Each sandwich will be the shape of a half circle.