Egg in a Waffle2013-05-09
- Servings : 1
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 5m
Submitted by Amy Yukich
(Sherman Oaks, CA)
- 1 Eggo Frozen Waffle
- 1 large egg
- PAM or non-stick spray
- 1 tablespoon maple syrup or to taste
Take your Eggo Waffle and very lightly toast it until mostly defrosted (do not microwave)
With a knife, cut a large square into the waffle, leaving approximately 1 to 1 1/2 small squares already in the waffle.
Use PAM to coat your teflon pan and heat on medium. Cover the pan to finish heating the waffle (do this on both sides for about one minute on each side). If you have a glass lid available, I highly suggest it so you can keep track of the waffle not getting too browned.
Crack your egg into the whole. Place the cover over the pan again until the egg is over medium or looks solid enough to flip onto the other side. If you like your egg loose, start step five earlier (you can tell how done the egg is by poking a small hole in the egg).
Flip your waffle. Take one tablespoon (do not overdo this) and brush the waffle and egg with the maple syrup. Then flip onto the other side and repeat. If you want to add more syrup, do so, but remember the this is a means of giving your egg in a hole a light syrup flavor and you can also add more syrup and/or drench when you serve.
Enjoy this breakfast. It's a great way to incorporate protein into your kids' craving for waffles in the morning and by giving it a hint of syrup, they don't need to drench the endless non-nutrious syrup all over their plates. This also tastes great with whole wheat waffles.