Waffles with Fried Egg and Ham
So one of the very first recipes I posted was on Facebook and it was the second time that I had made Elia Aboumrad’s Breakfast, Lunch and Dinner Waffle. It was so fantastic that I posted a few photos of the final product on my page and was bombarded with requests for the recipe. So for my first post to Food Home and Away, I thought this would be a great one to start with. This recipe came from Elia Aboumrad who won a Top Chef Season 2 elimination challenge to prepare breakfast on the beach for surfers. It’s still one of my fave breakfasts even though I haven’t made it since 2010!
2 cups canned refried beans
1 tablespoons olive oil
Salt and pepper for seasoning
1 tablespoons unsalted butter
4 eggs
4 frozen waffles
Maple syrup for drizzling
4 slices Muenster cheese
8 slices coppa ham (or your favorite ham, I used prosciutto)
1 tablespoon chopped fresh parsley leaves
Preheat oven on hi broiler setting.
In a small bowl, combine refried beans and olive oil (I like to heat the refried bean mix on the stove). Mix well and season to taste with salt and pepper.
In a small skillet, melt 1 tablespoon butter over medium heat. Crack 1 egg into skillet and fry to desired firmness. Transfer egg to plate and fry remaining eggs, one at a time, in same manner.
Toast waffles to desired doneness. Spread waffles with refried bean mixture. Drizzle with maple syrup, and top each with 1 slice cheese.
Place waffles on a baking sheet and broil until cheese melts, watching carefully so they do not burn. Remove from oven, and top each waffle with 2 slices ham (or prosciutto), fried egg and chopped parsley. Season to taste with salt and pepper, throw a little more maple syrup on top if you want and serve immediately.