ABC Waffle Breakfast Sandwich

The term ‘ABC’ means American Born Chinese and this morning sammie is a just that—a complete nostalgic mash-up of some of my favorite Chinese and American ingredients. Inspired by the classic breakfast sandwich, I’ve got the American side down—scrambled eggs, frozen waffles (if you want to make your own, go for it), American cheese (of course) and maple syrup. On the Chinese side I’ve added pan-fried lap cheong, which is Cantonese pork sausage that’s savory, sweet and so delicious, along with scallions, a swirl of Hoisin sauce, the peppery bite of scallions. And those waffles? Brushed with maple syrup and sprinkled liberally with sesame seeds. Breakfast is served!

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Serves 1

INGREDIENTS

2 large eggs
2 tsp milk
2 tsp sesame seeds
1 Chinese Sausage (lap cheong) link
2 slices American cheese
2 frozen waffles
2 tbsp maple syrup, divided
1 scallion, thinly sliced
1 tsp hoisin sauce
Kosher salt and black pepper

METHOD

Add eggs and milk into a bowl, season with salt and pepper and whisk until combined.

Cut lap cheong on the bias into ¼” slices and remove casings (they will easily come off after slicing).

In a dry skillet over medium heat, toast sesame seeds until golden brown, transfer to a bowl. Wipe skillet clean, then add lap cheong and cook for up to 1 minute until browned on each side. Transfer to a paper towel lined plate. Reduce heat to medium low and add eggs. Swirl to coat pan in an even layer. Drop lap cheong into the center. When eggs are just shy of setting, use spatula to fold eggs over, encasing the lap cheong completely. Layer American cheese on top. Remove from heat and cover.

Toast waffles according to box instructions. Brush the top of 1 waffle with 2 tsp maple syrup and sprinkle with sesame seeds.

To assemble, turn out eggs onto the bottom waffle, spread hoisin on top, then sprinkle with scallions. Top with the sesame-coated waffle, drizzle with more maple syrup and serve immediately.