FOR THE WAFFLES:

STEP 1

Heat the oven to 425°F and arrange a rack in the middle.

STEP 2

Arrange the bacon in a single layer on a rimmed baking sheet and bake until browned and crisp, about 20 to 25 minutes. Remove to a large, paper-towel-lined plate; set aside.

STEP 3

Carefully pour the bacon fat from the baking sheet into a heatproof measuring cup—you will need 1/2 cup. If you don’t have enough bacon fat, add the melted butter as needed. Reduce the oven temperature to 225°F.

STEP 4

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.

STEP 5

Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking, slowly pour in the bacon fat (or bacon fat–butter mixture) until evenly combined. Add the cheese and stir until combined.

STEP 6

Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.

STEP 7

Heat a classic (not Belgian) waffle iron to medium according to the manufacturer’s instructions. Fill it with batter, close the lid, and cook until the waffle is golden brown (when the steam starts to diminish from the waffle iron, you can open the top and peek for doneness). Transfer directly to a rack in the oven to keep warm. Repeat with the remaining batter until you have 12 waffles, placing the cooked waffles in a single layer on the rack in the oven.

TO ASSEMBLE:

STEP 1

Melt 1 tablespoon of the butter in a large nonstick frying pan over medium heat until foaming, about 2 to 3 minutes.

STEP 2

Swirl the butter in the pan until the bottom is evenly coated. Add 3 of the eggs, season with salt and pepper, and fry undisturbed until the whites are set and starting to brown on the edges but the yolks are still runny, about 4 to 5 minutes. (The egg whites will be fully cooked, so no need to flip the eggs over.) Remove to a large plate. Repeat with the remaining butter and eggs.

STEP 3

Spread the mayonnaise on half of the waffles and top each with a fried egg. Divide the tomato and lettuce over the eggs, top with the bacon slices, and close with the remaining waffles.

STEP 4

If serving immediately, cut each sandwich in half. To pack for transport, wrap the whole sandwiches in parchment paper, cut in half, and wrap again in more parchment paper.

STEP 1

Combine the eggs, pickles, mayonnaise, and dill in a medium bowl. Stir until well mixed. Season with salt and pepper to taste.

STEP 2

Serve on your favorite bread for lunch or on slices of pickle or cucumber for a fun snack.

STEP 1

Preheat oven to 350⁰F and spray a 9×13 in baking dish with non-stick spray or olive oil.

STEP 2

Finely chop onion, pepper and garlic. Sauté in olive oil until softened with sprigs of rosemary. Set aside and remove rosemary stems.

STEP 3

Remove sausage from casing and add to sauté pan. Cook until browned and set aside with peppers and onion mixture.

STEP 4

In a large mixing bowl, crack and beat Pete and Gerry’s Organic Eggs with milk. Add in oregano. Gently add in pepper, onion and sausage mixture stirring to combine.’

STEP 5

Tear or cut brioche loaf into 1 inch cube chunks. Spread on bottom of baking dish.

STEP 6

Pour egg, pepper, onion, and sausage over the bread. Sprinkle cheese on top and bake for 45-50 min or until golden brown and bubbling on top.

Directions

 

STEP 1

Preheat your grill to high and place yourpizza stone on the grill. Let the stone heat up for at least 10 minutes. Ifgrilling directly on the grill, preheat your grill to high and let heat up forat least 10 minutes.

STEP 2

Roll the dough out to almost the same size as your pizza stone, if using one. Dust a large baking sheet lightly with flour and place the dough onto it. Open your grill and carefully slide the dough from the baking sheet to the pizza stone or right onto the grill. Grill for about four minutes until the dough starts to puff up.

STEP 3

Quickly place the dough back onto the baking sheet, making sure to flip it over onto its other side (this ensures that your dough is strong enough before adding other ingredients).

STEP 4

Spread the pesto over the flatbread and top with both cheeses. Sprinkle on the pancetta, then crack each egg gently onto the flatbread and carefully slide back onto the pizza stone or directly onto the grill.

STEP 5

Grill for another 4-5 minutes or until you see the egg whites start to set. Slice into squares and serve.