Cornbread Waffle Egg Sandwich with Bacon and Maple Syrup (+ gluten-free version!)
 
 
The most killer gluten-free breakfast waffle sandwich on the planet!
Author:
Recipe type: Breakfast
Cuisine: Gluten-free
Ingredients
  • 2 cornbread waffles, toasted if frozen
  • 1 egg sunny side up
  • 2 strips crispy bacon
  • corn salsa
  • high quality maple syrup
Instructions
  1. Crispy Bacon: lay bacon on parchment lined baking sheet. 400 degrees for 15-20 minutes depending on the thickness of your bacon. Remove from oven and let cool on a paper towel lined plate.
  2. Sunny Egg: heat enough olive oil in a skillet to slightly more than coat the bottom of the pan. Crack egg into oil. If the oil spits and pops turn the heat down. As the whites begin to cook, spoon the hot oil over the whites to help them set. Once the whites are set, spoon the hot oil over the yolk until it sets slightly. Remove egg from pan and set briefly on a paper towel before layering onto the waffle.
  3. Layer bacon and egg on a waffle. Top with corn salsa. You can drizzle the syrup on now or after you add the top waffle if you don't mind making this sandwich a fork-and-knife situation! Just do it!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/12/01/cornbread-waffle-egg-sandwich-with-bacon-and-maple-syrup-gluten-free-version/