Ingredients
3 slices of bacon or several slices of pepperoni
4 slices of bread, preferably whole wheat or grain
3 eggs
1 Tablespoon sour cream
1 Tablespoon butter
1/4 cup water
Sea Salt
salt/pepper
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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In a heavy skillet over meium heat, fry the bacon or pepperoni until browned and crisp. Meanwhile, whisk the eggs, sour cream and water in a bowl. Lay out four slices of bread and top each slice with a slice of chedder. Put aside. As bacon/pepperoni finish, drain out the oil and set aside. Leave bacon/pepperoni in the pan. Break them up in pieces. Keep heat on medium. Add egg mixtures, let it sit for a few seconds, then scramble. Should be finished in a minute. Add mixture to one slice of bread with cheese. Sprinkle sea salt and pepper over the egg mixture. Top with other half of bread/chese. Lower heat to LOW, add some of the bacon/pepperoni oil + 1 tablspoon of butter. Add sandwich, cover, and let sit for 4 minutes. FLip over and repeat for 4 minutes more (or until cheese is melted and bread is browned.)