Directions
- PREHEATÂ oven to broil.
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PLACE bacon on a sheet pan and cook it in the oven on the middle rack. Cook for approximately 5 minutes (depending on the thickness of the bacon adding more cooking time for extra thick bacon.) Remove and set aside to cool slightly.
- TOASTÂ each frozen waffle until brown and slightly crispy in your toaster/toaster oven. Place toasted waffles on a baking sheet and layer the slices of Cabot Extra Sharp Cheddar evenly divided on each waffle. Broil on the middle rack of the oven for 3-4 minutes until the cheese is melted. Remove from the oven and cut each waffle in half.
- PREHEATÂ a large nonstick pan over medium high heat for 2 minutes, then reduce heat to medium low. Add the butter to the pan and allow it to melt. Crack the eggs into the pan carefully to avoid breaking the yolks.
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COOK the eggs until the edges are crisp and golden, and the egg whites are opaque. The yolk will still be runny. Total cook time for a runny yolk is 2 - 2½ minutes. Remove from the pan and set aside.
- LAYERÂ 2 pieces of bacon on one side of each waffle, the top with the fried egg. Top with the other half of the waffle, making a sandwich from each full waffle. Each sandwich will be the shape of a half circle.