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Breakfast

Rachel Mayo

Waffle Sandwich

Breakfast on the go is an American staple. Add this breakfast-sandwich-with-a-twist to your weekday (or weekend, or really anytime) morning meal list!

10 Mins

SERVES 1

INGREDIENTS

● 2 frozen waffles


● 1 egg


● 1 slice of cheddar cheese


● 1 slice of deli turkey


Butter


● Honey

DIRECTIONS

Bring a griddle or skillet to low-medium heat.


Butter the pan and begin toasting waffles.


Add the egg to the griddle, gently, to try and maintain the circular shape. If you don't, no worries!


Flip the waffles and the eggs when they are ready.


Tear the cheese up so that it can be spread around on each waffle.


Put the egg and the turkey on the waffle and make the sandwich.


Flip the waffle sandwich until cheese is melted and desired toastiness is achieved.


Serve hot with a side of honey, or drizzle the honey over the sandwich and eat with a fork and knife. (For a tidier to-go sandwich, you can also gently open one side of your sandwich and drizzle a little honey in the middle.)


Pro tip: Add tomatoes and leafy greens for a more grown-up version of this sandwich. (But don’t feel guilty if you don’t!)

COOKING TOGETHER

KIDS’ SOUS-CHEF DUTIES

  • They can tear up the cheese while you’re adult-ing the hot stovetop.
  • With supervision, littles can try flipping the sandwich when it’s toasty (but use your judgment!).

Bristol Mayo

Bristol Mayo is a husband, father, traveler, kitchen alchemist, first of his name, lord of the sauces, and loyal subject of Wakanda. He believes food is tied to memory for a reason—it’s not necessarily about skill, but the feeling it leaves in your heart and belly! Bristol does the cooking while his partner-in-crime Rachel—wife, mother, taste-tester, food photographer extraordinaire—takes the photos.

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