- 1 frozen waffle of your choice (I used Kashi 7 Grain)
- 1 large egg
- 1 tsp light butter
- 1/8 cup syrup of your choice (I use a sugar-free version; if you use a full-sugar version, your nutritional information will be different than what I have posted below. It’s not a problem, just a point to be aware of.)
- Heat a nonstick skillet on medium-high heat for 1-2 minutes.
- While the skillet is warming, prepare the frozen waffle as you normally would. (I toast mine in a toaster oven for 2 minute on each side.)
- While the waffle is toasting (and once the skillet is hot), cook the egg “over-hard”. (I.e., break the yolk and cook one side completely [it takes me about 2-3 minutes], then flip the egg and cook the other side completely [another 2-3 minutes].)
- When the waffle is cooked, spread the butter evenly over the entire waffle, then pour the syrup evenly over the buttered waffle.
- When the egg is cooked through (including the yolk), place that on top of the dressed waffle. Eat immediately.
Makes 1 serving.
Nutritional information per serving (approximates): 190 calories, 9.5 g fat, 12.5 g carbohydrate, 3.5 g fiber, 9.5 g sugar, 8 g protein.
Mental Cost (ingredient availability): Super low.
Financial Cost (ingredient cost): Very low.
Emotional Cost (cooking skill level): Pretty low.
Time Cost (recipe preparation): Definitely low.
Life Cost (clean up time/effort): Nice and low.
Worth It? (rate from 1-5): 3. Meh.
The Bottom Line: Will I make this recipe again?
Riffing on last week’s recipe, this week I wondered if I could make another egg-based, open-faced “sandwich” – but this time, for breakfast instead of for dinner. (Put eggs in their more ‘traditional’ time of day, you know?) I decided to do some experimentation with the ingredients I already had on hand (I had purchased the waffles and syrup for a guest we had stay with us a month ago, and wanted to try and use up some of the leftovers) – and out came this recipe.
So, how was it? Honestly, a little bland. The egg kind of got lost in the waffle taste – but the waffle wasn’t a strong flavor presence, either. It was quite a strange experience, actually. It’s like both the egg and the waffle needed a better partner to really ‘shine’ – but since no better partner could be found, they both basically just gave up: they pulled on sweat pants, flopped down on the sofa, and started flipping television channels mindlessly, watching crappy daytime programming. The meal was just ‘blah’.
I think if a better base were used (say, a pancake or a corn cake in place of the waffle), the dish might have a better chance. It might actually be quite good. So one day, when I’m bored and have some eggs on hand that I need to get rid of, I might give this recipe another shot. But I wouldn’t make this version again. I don’t like daytime TV. :)