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.
Recipe by Soo Kim. Brought to you by PC.
Per half-sandwich serving: 500 calories, fat 34g, sodium 640mg, carbohydrate 32g, fibre 1g, protein16gTIP: For a spicy sandwich, add pickled jalapeño peppers and sprigs of fresh coriander.
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.