Breakfast Sausage, Egg and Cheddar Waffle-wich
This exciting twist on a breakfast sandwich stuffs the usual ingredients - sausage patty, fried egg and cheese - between two waffles for a messy-good, knife-and-fork version. It’s an indulgent treat as-is, but to gild the lily serve drizzled with PC Smoky Bacon Flavoured Maple Syrup.
Stir together mayonnaise, pickle, pickle juice and mustard; set aside.
Heat large nonstick frying pan over medium heat. Cook sausage patties for 3 to 4 minutes per side or until browned. Place cheese slices on top of patties; transfer to plate.
Heat oil in same pan; crack eggs into pan and cook until egg whites are set, about 3 minutes, turning eggs over if desired. Sprinkle with pepper. Place one egg on top of each patty.
Toast waffles until heated through; place 3 waffles on work surface. Top with sausage-egg patties and tomato slices; spread with mayonnaise mixture. Sandwich together with remaining 3 waffles. Cut in half corner to corner and serve immediately.
You will need
1/3 cup (75 mL) PC Mayonnaise
2 tbsp (25 mL) finely diced dill pickle
1 tsp (5 mL) pickle juice
1 tsp (5 mL) PC Whole Grain Dijon Mustard
3 PC Loads of Cheddar, Bacon and Potato Pork Sausage patties
1 tsp (5 mL) PC 100% Pure First-Pressed Canola Oil
3 large eggs
Pinch freshly ground black pepper
3 slices PC Sliced Medium Cheddar Cheese slices
1 pkg (390 g) PC Original Belgian Waffles
1 PC Pink Beefsteak Gourmet Tomato,
For a spicy sandwich, add pickled jalapeño peppers and sprigs of fresh coriander.