Sweet Potato Waffles with Fried Egg, Bacon, and Scallions Recipe

In a large skillet over medium heat, cook the bacon until brown and crisp. Drain on paper towels. Break each slice into a few pieces (large pieces or crumbles).

Get the waffle iron heating so that it’s piping hot when ready to make the first batch of waffles. Also, place a baking sheet in the oven and set the oven to its lowest temperature to keep the finished waffles warm before serving. 

In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until combined.

Separate the yolks and whites into separate bowls. With an electric mixer, beat the egg whites until soft peaks form. Set aside.

In a large bowl, whisk the egg yolks, mashed sweet potato, buttermilk, and melted butter until smooth. Add the dry ingredients and stir until blended.

Gently fold in the egg whites. Stir in the scallions, reserving a few for sprinkling over the top.

Brush or spray the waffle iron with vegetable oil. Ladle the batter into the waffle iron—the amount will vary according to the size of the particular waffle iron; use enough to fill the mold. Top with a few bacon pieces and close the lid.

Bake the waffles until brown and crispy. Repeat until all the batter is used. Keep the finished waffles warm in the oven while making the eggs.

In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

Drizzle a little honey on each waffle and top with a fried egg.