Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam
Ingredients
Tomato Jam
- 6 medium plum Roma tomatoes, seeded, chopped
- ¼ cup granulated sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons butter
- 1 to 2 teaspoons hot pepper sauce
- ½ teaspoon salt
Waffles
- 2 cups Original Bisquick mix
- 1⅓ cups milk
- 1 egg
- 2 tablespoons olive oil
- 4 slices bacon crisply cooked and crumbled
- ½ cup shredded Cheddar cheese 2 oz
- ⅓ cup chopped fresh basil leaves
- Fried egg if desired
- Additional fresh basil leaves if desired
Instructions
- In 12-inch skillet, heat jam ingredients to boiling over medium-high heat.
- Reduce heat.
- Simmer uncovered about 30 minutes, stirring occasionally, until thickened.
- Keep warm.
- Heat waffle maker.
- In large bowl, stir Bisquick mix, milk, egg and olive oil until well blended; fold in bacon, cheese and chopped basil.
- Pour ½ cup batter onto center of hot waffle maker; close lid.
- Cook 3 to 4 minutes or until crisp and golden brown.
- Repeat with remaining batter.
- Top each waffle with jam.
- Top with fried egg; garnish with additional fresh basil.
Notes & Wine Advice
Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before adding batter for each waffle.