Whether it's breakfast for dinner, brunch or, well, breakfast, you can't go wrong with this lean version of an egg sandwich. Picky teenage son chose this as one of his two selections from Cook This, Not That. I think you can see the corner of the book in the picture, as a matter of fact.
This is the book's version of Denny's "Belgian Waffle Slam" which boasts 940 calories and 53 grams of fat, not to mention setting you back $6.79. The Cook This version is all of 270 calories, with 11 grams of fat and a cost of under $1 per serving.
We all gave it two thumbs up.
Waffles with Ham and Egg Serves 4, easily adjustable to serve 1 - 100
4 slices Canadian bacon or deli ham 1 T. butter (my addition to the recipe) 4 large eggs salt and pepper 4 frozen whole grain waffles 2 T. pure maple syrup 4 T. shredded sharp cheddar cheese fresh chopped parsley (optional)
Heat a large nonstick skillet over medium heat. Add the ham and cook briefly on each side, just to heat through and get a little brown. Remove the ham to a plate. Add butter to the pan. When it melts, crack 4 eggs around the edge of the pan, using a spatula to keep them from colliding. Let cook for a couple of minutes. Sprinkle with salt and pepper and flip the eggs. Cook to your desired degree of doneness (we all like them cooked through).
In the meantime, toast the waffles or place in a 350 oven for about 10 minutes until hot and crisp. Top each waffle with one slice of ham, a drizzle of maple syrup, a sprinkle of cheese and the warm fried egg. Sprinkle with parsley if desired, and serve with some fruit salad.