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The trusty lunch-counter trinity of bacon, lettuce, and tomato takes the form of breakfast here, sandwiched between savory bacon and cheddar waffles and topped by a fried egg with crisp edges and a luxuriously molten yolk. You can wrap the whole thing up and eat it on the run, or cook up some hash browns and enjoy breakfast at home.
Special equipment: In our tests, we preferred a 5-inch square classic waffle iron to cook the batter. A Belgian-style waffle iron yielded waffles too large and thick for this sandwich.
What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.
Game plan: You can make the waffles ahead of time and refrigerate them for up to 24 hours or freeze up to 1 month. To reheat, toast in a 325°F oven directly on the rack until warmed through, about 5 to 7 minutes.