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Waffle Sandwich - Egg & Cheese Between Two Waffles

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 waffles (frozen or homemade)
  • 1 large egg
  • 1 slice cheese (American, cheddar, or Swiss)
  • 1 tablespoon butter or oil (for cooking)
  • Pinch of salt and black pepper
  • Optional add-ons: 1-2 slices cooked bacon or ham, a handful of baby spinach, sliced tomato, hot sauce, a drizzle of maple syrup, or a smear of Dijon

Method
 

  1. Toast the waffles: Toast your waffles until golden and crisp. Don’t skip this—crisp waffles hold up better against the warm egg and cheese.
  2. Heat your pan: Set a nonstick skillet over medium heat. Add the butter or oil and let it melt and coat the pan.
  3. Cook the egg: Crack the egg into the pan. For a tidy sandwich, you can lightly scramble it, or cook it fried-style. If frying, cook until the whites are set, then flip for over-easy or over-medium. Season with a pinch of salt and pepper.
  4. Melt the cheese: Place the cheese slice on top of the egg for the last 20–30 seconds of cooking to soften. If scrambling, fold the cheese in right at the end so it melts through.
  5. Build the base: Place one toasted waffle on a plate. If you’re using spreads like Dijon or a touch of maple syrup, add them now in a thin layer.
  6. Add extras: Layer on bacon, ham, or spinach if you like. Keep add-ons light so the sandwich stays easy to eat.
  7. Add egg and cheese: Slide the egg with melted cheese onto the waffle.
  8. Top and press: Cap with the second waffle. Press gently so everything settles and the cheese adheres a bit.
  9. Serve: Eat as is, or slice in half for easier handling. A little hot sauce or cracked pepper on top is great.