Two-by-Two Waffle Sandwich

Whole wheat waffles with a protein punch is a great way to start your day. This breakfast sandwhich is yummy and nutritious-- not to mention filling! (If you are not a teenage boy, you might only get through half of a two-by-two, so feel free to make this a one-by-one instead.) Fried ham stacked on fried eggs, drizzled with a little maple syrup and sandwiched between two whole-wheat waffles. What more could you wan -- oh wait, "Got milk?"

(I admit that this recipe is not as perfected as I'd like. The whole-wheat waffles are too dense to make eating this a thoroughly enjoyable experience. My vision of a perfect version of this sandwich would be to have the ham and eggs sandwiched between lighter, brittler, and thinner waffles than these whole wheat ones.)

Let's get started! You'll need:

• Waffles, such as these Whole-Wheat Waffles
• 2 Deli-Sliced Honey Ham
• 2 Eggs
• Salt (to taste)
• Maple Syrup

     While the waffles are cooking, cook the eggs in a frying in a pan over medium-low heat. Salt the eggs to help bring out the sweetness of your sandwich. (Note: I like my egg yokes runny so that they mix with the syrup later on in this recipe.)
Fry the ham slices over medium-high heat. Flip them after 1 minute, or when the edges start to curl, or longer according to your preference. (I like mine to be on the crispy side while retaining a much flavor as possible.)
      Check the eggs and flip them if necessary. Take them off the heat when the whites are firm and the yokes still squishy. Err on the side of under-doneness because they'll keep frying even after you take them off the pan. (Cut into them near the yoke. If the whites are too runny, return them to the pan for a little more time.)
     Check the ham after another minute or when you hear sizzling. Remove them from the heat when they are done.
     Take one waffle and drizzle about a tablespoon of syrup on it. Stack ham first, then eggs onto the waffle. Drizzle with another tablespoon of syrup and smack on the second waffle.
Eat messily and enjoy! Better have napkins and milk ready at hand.

(Originally published on 7/31/13, 2:02 PM.)

Whole-Wheat Waffles.

Here is a recipe for delicious whole-wheat waffles adapted from http://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe to fit my family's taste and needs.
Now, you might be thinking: "What's healthy about waffles?" You may be surprized to learn that waffles actually don't contain much sugar (roughly 2 tablespoons per 8 waffles), so they can easily be adapted to be sugar free. That being said, we still need to change our toppings. Aim for natural sweeteners such as honey and maple syrup to drizzle lightly on top. Peanut-butter is also a yummy, protein-packed option. And remember, fruit is always a go! Below, I mixed unsweetened cocoa powder with some maple syrup to lightly sweeten a banana-topped waffle. Go crazy, think healthy, and get cookin'!

Ingredients

• 1 1/2 cups Whole Wheat Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Tblsp Honey, if desired
• 1 egg, whites and yolk separated
• 1 1/2 cups milk
• 1/3 cup oil
  
  Suggested Toppings Ingredients
• 1/2 banana (with some brown spots)
• 2 tsp unsweetened cocoa powder
• 2 Tblsp maple syrup

Directions

Preheat and grease the waffle iron.

In a medium-sized bowl, whisk together the dry ingredients.

In a large bowl, mix together the wet ingredients minus the egg whites.

Pour the dry ingredients into the wet and stir until just combined.

Whip the egg whites until stiff peaks form.

Fold the whites into the batter.

Spoon the batter onto the waffle iron according to its directions and cook until waffles are a honey color.

Place waffles on a rack to cool.

          Suggested Toppings Directions

     Mix together the cocoa powder and maple syrup until creamy.
     Add more cocoa for a thicker consistency, more syrup for a thinner consistency.

     Drizzle some of the mixture over a waffle.

     Slice banana circles onto the waffle.

     Drizzle the rest of the mixture onto the bananas. Enjoy!