Waffle Egg Sandwiches with Spicy Maple Butter
For the spicy maple butter:
- 1/2 cup maple syrup
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
For the sandwiches:
- 8 frozen waffles
- 2 tablespoons butter
- 4 large eggs
- Salt and pepper
- 4 slices cheddar cheese
- 8 slices of cooked bacon, cut in half crosswise
For the spicy maple butter: Bring the maple syrup to a boil in a small saucepan. Reduce the heat and cook until a candy thermometer reads about 240°F, 8 to 10 minutes. Swirl the pan off the heat occasionally to prevent the syrup from boiling over. You will be able to tell the syrup is at the right temperature when the foam begins to thicken and the bubbles pop less rapidly. Remove the pan from the heat and stir in the cinnamon, cayenne, and salt.
Transfer the maple syrup mixture to a stand mixer fitted with the paddle attachment. Mix until the syrup cools slightly, 1 to 2 minutes. Add the butter a tablespoon at a time and beat until the whole mixture is well-incorporated and opaque. Chill completely in the refrigerator in an airtight container. The butter can be kept in the refrigerator for up to 2 weeks. You will need 1/4 cup of the butter for the sandwiches; save the remaining for another use.
For the sandwiches: Toast all of your waffles. Spread each waffle with 1/2 tablespoon of the spicy maple butter.
Warm a large skillet or griddle on medium heat. Add the 2 tablespoons of butter. Swirl the butter around the pan to coat it evenly as it melts. Once fully melted and sizzling, crack the eggs into the pan and season with salt and pepper. Cook for a few minutes until the edges start to crisp and the white begins to set. Cover the pan with a lid, or flip each egg and cook until the whites are completely set and the yolks are still runny, about 2 minutes more.
Turn off the heat, place 1 slice of cheese on each egg, cover the pan, and let the residual heat melt the cheese, about 30 seconds.
Use a spatula and place each egg on a waffle. Divide the bacon over the eggs. Close the sandwiches by placing the remaining waffles buttered-side down over the bacon. Transfer each sandwich to a plate and carefully cut each one down the middle.