Matty Matheson’s breakfast creations are unapologetically bold, and this Waffle Breakfast Sandwich is no exception. Inspired by his love of sweet-and-savoury combinations (and a certain breakfast sandwich custom order at Tim Horton’s), it layers crispy bacon, creamy mascarpone, fried eggs, and a touch of strawberry jam between golden waffles. (Ready-made frozen waffles that is – look for Belgian waffles).
“Straight up, this fucking rocks,” Matty says. “One of those mornings when you want to set yourself up for success —or just lie in bed watching all of Lord of the Rings.” In the interview, Matty emphasizes keeping things fun in the kitchen and not being afraid to combine flavours you love—even if they seem over-the-top. That playful, fearless approach is exactly what makes this recipe a standout.
This sandwich is a showstopper for brunch, weekend breakfasts or any time you want to
elle gourfood into something unforgettable, delivering a perfect balance of sweet, savoury and creamy in every bite. Learn more about Matty Matheson’s approach to recipes in our interview here.
Matty Matheson’s Waffle Breakfast Sandwich with Mascarpone, Strawberry Jam, Egg & Bacon
Ingredients
Freezer Strawberry Jam (makes about 7 cups)
- 2 cups strawberries hulled and crushed
- 4 cups granulated sugar
- 57 g pkg pectin crystals
- ¾ cup water
Sandwich
- 1½ cups heavy cream
- 3 cups granulated sugar divided
- 1 cup mascarpone cheese
- 4 slices thick-cut bacon halved crosswise
- 4 eggs
- 1 tbsp cinnamon
- kosher salt
- 2 cups canola oil for frying
- 8 frozen waffles
- 1 cup Freezer Strawberry Jam
Instructions
Strawberry Freezer Jam
- In large bowl, combine strawberries and sugar. Let stand for 15 minutes.
- In small saucepan, bring pectin and water to a boil. Simmer on high for 1 minute, stirring constantly. Add this mixture to macerated strawberries and stir for another 3 minutes.
- Transfer to clean jars and seal tightly. Do not overfill – leave a bit of space in those jars. Let sit in fridge overnight to set, and then transfer to freezer. The jam will keep for up to 8 weeks.
Sandwich
- Place baking sheet in oven and preheat to 450°F.
- Prepare your mascarpone filling. In large chilled bowl, whisk cream with 1 cup of the sugar until you achieve stiff peaks. This can be done with a hand mixer as well if you aren’t up for the forearm challenge. Transfer half of this mixture to a second bowl. Add mascarpone and whisk it together until thoroughly combined. Gently fold in the remaining whipped cream with a spatula. Cover and keep in fridge until ready to use (about 20 minutes).
- Next, we’re going to make sheet-pan bacon and eggs. Arrange bacon on preheated baking sheet and roast until fat renders and bacon curls, about 8 minutes. Remove from oven and move bacon to one side of pan. On the other side, crack your eggs, then immediately return pan to oven. Roast until whites are just set, about 3 minutes. Set aside.
- Line another baking sheet with paper towels. In medium bowl, mix together remaining 2 cups granulated sugar, cinnamon and pinch of salt. In large pot, heat oil to 350°F. Fry your waffles, 4 at a time, until golden brown, 2 minutes per side. Immediately toss them in your sugar mixture and then transfer them to the paper-towel-lined baking sheet.
- Smother 4 waffles with the whipped mascarpone and top with an egg, 2 halves of crispy fried bacon and ¼ cup of the jam. Top with the remaining fried waffles and eat immediately.
Notes
Why this recipe works
This waffle breakfast sandwich is a masterclass in sweet-and-savoury balance. Crispy,
s provide a sturdy yet airy base, while whipped mascarpone adds creamy richness. The fried egg and bacon contribute saltiness and texture and a touch of strawberry jam gives a burst of fruity sweetness that ties everything together.
Shortcut tips
- Use store-bought strawberry jam instead of making the freezer jam—it still delivers that sweet fruit note without the prep time.
- Reduce the amount of mascarpone or use a mascarpone-cream blend to save whisking time.
- Roast bacon and eggs on a single sheet pan to streamline cooking and cut down on cleanup.
These tweaks make it easier to get this indulgent breakfast on the table faster while keeping the bold, playful flavours that make it a standout.
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