Recipe: Waffle Breakfast Sandwich

Ingredients

• 1½ cups heavy cream
• 3 cups sugar
• 1 cup mascarpone cheese
• 4 slices thick-cut bacon, cut in half
• 4 eggs
• 1 tbsp ground cinnamon
• Kosher salt, to taste
• 2 cups canola oil
• 8 frozen waffles
• 1 cup Strawberry Freezer Jam (recipe follows)

Strawberry Freezer Jam:

• 2 cups strawberries, hulled and crushed
• 4 cups granulated sugar
• 57g (2 oz) pectin powder
• ¾ cup water

Preparation

Prepare the Mascarpone Filling

In a large, chilled bowl, whisk the heavy cream with 1 cup of sugar until stiff peaks form. This can also be done with a hand mixer if you're looking for less of a workout! Once whipped, transfer half of the cream to a second bowl. Add the mascarpone and whisk together until thoroughly combined. Gently fold the remaining whipped cream into the mascarpone mixture with a spatula. Cover and refrigerate for about 20 minutes until ready to use.

Make Sheet-Pan Eggs and Bacon

Place a baking sheet in your oven and preheat to 450°F. Arrange the bacon on the preheated baking sheet and roast until the fat renders and the bacon curls, about 8 minutes. Remove the baking sheet from the oven and move the bacon to one side of the pan. On the other side, crack the eggs and immediately return the baking sheet to the oven. Roast until the whites are just set, about 3 minutes. Set the sheet aside once done.

Fry the Waffles

Line a baking sheet with paper towels. In a medium bowl, combine the remaining 2 cups of sugar, cinnamon, and a pinch of salt. In a large pot, heat the canola oil to 350°F. Fry the frozen waffles in batches of 4, cooking for 2 minutes per side until golden brown. Immediately toss the waffles in the sugar-cinnamon mixture and transfer them to the paper towel-lined baking sheet to drain excess oil.

Assemble and Serve

Smother 4 waffles with the mascarpone filling. Top each with one egg, 2 halves of crispy fried bacon, and ¼ cup of strawberry freezer jam. Add the remaining waffles on top and serve immediately. Enjoy!

Serves 4

Strawberry Freezer Jam

To make the freezer jam, combine the hulled and crushed strawberries with the granulated sugar. Let the mixture stand for 15 minutes.

In a small saucepan, bring the pectin powder and water to a boil. Simmer on high for 1 minute, stirring constantly. Add this mixture to the macerated strawberries and stir for another 3 minutes until well combined.