EliotsEats! The blog name was cause for dancing. I'd considered dropping out of Secret Recipe Club because I'd gotten so many blogs that either were not at all to my taste and I had a terrible time finding something to make or were vegan or gluten free. To top it off, several times in the last year whoever has had my blog has either posted late or skipped posting. I was beyond frustrated. One more shot, I said. If my February blog isn't good, then I quit. Well, now, let me tell you. I got one of my favorite blogs. Actually one of my three favorite blogs. I already had a list of things to make that was about a mile long. And, I'd not had an opportunity to check out any of my friend Debra's new postings for at least a month.
On to Eliots Eats for some of those recipes I'd wanted to try. Stop. Wait. There's a brilliant idea right there. Waffled French toast. As a breakfast sandwich. I do believe Debra has come up with the next GREAT idea! I showed it to Connie. We had to try it. And, to make things even better, the kids gave me Carnivore by Michael Symon for Christmas. There was a recipe for homemade sausage I'd been itching to try.
What did we think? Oh, but this was fun to make and fun to eat and it tasted fabulous! We actually made these for dinner.
I do hope you'll drop by Debra's blog and get to know her. She's such a fun cook and has a lovely collection of recipes. I can always find something fun and interesting to try.
Waffled Breakfast Sandwiches
makes four sandwiches
for the French Toast Batter
1 c whole milk
3 T flour
1/8 t. salt
1 T honey
for the Sausage
1 lb ground pork
1 T kosher salt
1 t sugar
1 garlic clove, minced
1/2 small shallot, minced
2 T chopped fresh parsley
2 t chopped fresh oregano
2 t fennel seeds, toasted
1/3 t freshly ground black pepper
grated zest of 1/2 lemon
2 t fresh lemon juice
for the sandwiches:
eight slices of whole wheat bread (you could use challah or sourdough easily)
four fried eggs (over easy is best)
granola (I left this out)
maple syrup (I used shagbark hickory syrup)
To make the batter, whisk the eggs then whisk in the other ingredients. Just a side note - we get our honey from our friends John and Jackie. It's fabulous!
For the sausage, mix all the ingredients.
Form into quarter pound patties and brown. To make the sandwiches, put the batter into a wide bowl. Dip both sides of the bread in.
Cook on a waffle iron. Top a piece of French toast with a sausage patty then another piece of French toast.
Top that with a fried egg. Serve with maple syrup.
Waffled French Toast Breakfast Sandwiches adapted from Eliots Eats. Sweet Italian Sausage adapted from Carnivore.