Bacon & Egg Waffle recipe

January 06, 2017

Bacon and Egg Jaffles

Serves two


4 rashers Australian short-cut bacon, grilled

2 eggs, fried

4 pieces of sliced bread

40g butter, softened

salt and pepper

2tbsp tomato chutney


Lay the bread on a flat surface and butter one side. Place the buttered sides of the bread together.

Lay the bacon onto the unbuttered side of the bread and top with the fried egg. Season with salt and pepper and a dollop of tomato chutney.

Grease the jaffle iron with spray oil.

Transfer the filled sandwich to the jaffle iron and place the bread buttered side down and top with the bread buttered side up to enclose the filling. Squeeze the jaffle iron together and clip to seal.

Place the jaffle over a medium heat and cook 4 -5 minutes each side until golden and crispy. Check every 2 minutes.

Serve sliced in half.

Note: These are also delicious made with bacon, egg and cheese or bacon and baked beans.

Source: Australian Pork Ltd

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